Achari Chicken: an extremely popular Indian chicken recipe made using yogurt, Indian masala (onion, garlic,etc) and achari spice/masala (pickling mix). Also known as Achari Murgh, it’s a popular dish from Mughlai cuisine and served with buttered naan, roti, rice,etc.
Achari Chicken served with buttered naan or roti is literally a part of food heaven on your plate 🙂
It’s also known as Achari Murgh or Chicken in Indian Pickle Spice. One of my most requested recipes among friends and family and the recipe has been on my blog since 2015.
Achari Chicken is perfect for weekend brunch or for gatherings where you want to cook something special and wow everyone with your culinary expertise.
It’s a part of Mughlai Cuisine, which emphasize the use of aromatic spices and yogurt. For my vegetarian friends, you can try the Achari Paneer Recipe (Indian Cottage Cheese).
Ingredients for Achari Chicken:
- Chicken – you can use boneless or chicken with bones.
- Yogurt – extremely important ingredient of this recipe
- Achari Masala – recipe below (you can use store-bought masala too).
- Indian Masala Paste – made using onion, ginger, and garlic
- Basic Indian Spices – like turmeric, salt, red chili powder
This particular chicken recipe is extremely popular for its aromatic flavors because of the use of spices like cardamom, cloves, cinnamon along with fennel, nigella seeds, etc.
A mix of these roasted spices elevates the flavors to an extraordinary level.
The process to make the Achari Chicken is extremely easy and the recipe is ready in 15-20 minutes for 4 people.
The details are further explained below.
How to Make Achari Chicken (Achari Murgh):
1) Roast the Achari Spice Mix & Pulse to Form Powder:
2) Then make the Onion, Ginger and Garlic Paste:
3) Once the spice mix and masala mix (onion, ginger and garlic) is ready, you start making the chicken.
4) It’s cooked in a pressure cooker/deep pan with lid as the recipe needs to be slowly roasted and cooked which results in this tangy pickled flavor.
Just like a pickle, their hardly any water used in this recipe as it’s kind of semi-dry or hardly has any gravy.
This chicken is always made extra in our house as we kind of re-purpose it into biryani or just eat it with roti the next day.
This particular version is made using ‘Boneless Skinless Chicken’ which is cut into small cubes but you can make it using a whole chicken or just with chicken drumsticks.
It also freezes well for upto a week.
Enjoy this recipe with your loved ones and have a great weekend !
As always, I Looove when you try my recipes and send me pictures & feedback.
You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
:: You May Also Like ::
- 4 Piece Boneless Chicken Breasts – Cut into bite sizes pieces
- 1 Cup Greek Yogurt - You can use any thick yogurt
- 4 Tbsp Oil (You can use any oil however it tastes best in MUSTARD Oil)
- 2 Large Onion - (Grind into a paste with a little water as possible)
- 2-3 Large Green Chilies - Julienne – Add as per taste)
- 1/2 Tsp Fenugreek Seed - Optional
- 1 Tsp Fennel Seed
- 1 Tsp Onion Seed
- 1 Tsp Coriander Powder
- 1 Tsp Red Chili Powder
- 2 Tsp Salt (As per your taste)
- Grind coarsely the whole seeds mixture and keep aside.
- Heat oil, add onion paste and fry till pink in color. (takes about 2 minutes)
- Add chicken in onion mixture and keep frying till it's slightly cooked (5-6 minutes).
- Add the powdered spices and mix for 3-4 more minutes & then add the coarsely powdered mixture.
- Keep mixing till chicken is almost cooked (almost 6-7 minutes), add yogurt and sauté.
- Sauté till most of the water is absorbed and chicken turns reddish brown in color.
- Add green chilies and cook for 2 more minutes. (Optional)
- Serve Hot.
Amount Per Serving: Calories: 189Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 13mgSodium: 126mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 13g
Here are the Older Pics: