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Chicken with Achari Spices
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Achari Chicken

An achar of either fruits or vegetables is a common accompaniment during meals in India. This Achari Chicken is inspired by just one such achar.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: dinner, lunch, Main Course
Cuisine: Indian
Keyword: achari, achari chicken
Servings: 3 people
Author: Kanika Samra

Ingredients

  • 2 lbs Chicken Thighs boneless, skinless

Achari Spices

  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 tsp Nigella seeds
  • 1 tsp Fennel seeds
  • 5-6 Cloves
  • 3-4 Green cardamoms
  • 4-5 Whole Red Chillies

For tadka and gravy

  • 2 tbsp Olive Oil or any other mild flavored cooking oil
  • 2-4 Garlic cloves, crushed and chopped
  • 1 inch Ginger piece, thinly sliced
  • 1 Onion, chopped medium
  • 2 tbsp Tomato paste or puree of 2 fresh tomatoes
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Red chilli powder
  • Salt and pepper to taste
  • Water as needed

Instructions

  • First, get all ingredients together i.e. spices, garlic, ginger, onion, tomato paste/puree and chicken.
  • Next, clean and chop garlic, ginger and onions.
  • If you are using skin-on chicken thighs, clean them and pat them dry before cooking. Cut chicken into smaller pieces as per your liking.
  • Put a deep pot, or kadhai on the stove and heat it on medium high.
  • Add oil followed by all the dry ingredients except fenugreek seeds. Keep them for last.
  • Once the spices are aromatic, add garlic, ginger and onions.
  • Saute onions until translucent.
  • Add tomato paste and cook, stirring until it thickens and changes color from bright red to a deeper blood-red, almost maroon.
  • When this tadka is almost done add dry spices – turmeric, a small amount of coriander powder and salt and pepper.
  • Transfer all the chicken to the kadhai and mix well to coat it with all the masala.
  • Then cook each side for approximately 2-3 minutes on medium high heat.
  • Finally, add enough water to just about cover all the pieces.
  • Cover and cook on medium low heat until much of the water has evaporated and the gravy has thickened. About 15-20 minutes.
  • Stir to make sure nothing is burning or sticking to the base of the vessel.
  • Use a fork to check chicken for doneness.
  • Transfer to a serving bowl and enjoy with fresh naan, roti or rice.

Notes

  1. Over cooking fenugreek seeds can make them extremely bitter.
  2. I used tomato paste in this recipe. You could also use fresh tomatoes.
  3. To avoid the tomato from burning, reduce heat to medium and add water if needed.
  4. Add more red chilli powder if you like it spicy. Otherwise, the whole red chillies are enough.