Tuesday, October 3, 2017

Achaari chicken ( with Raw mango pickle)

Whenever the question comes across my mind “ what to eat when I am so bored with everything I cook”, I start experimenting tweaking different recipes available in internet and comes out with some innovative variation of that. The recipe shared below is also an outcome of such experiment where I tried my own variation to the traditional “Achaari chicken” and it became a  delightful surprise for me and my friends who are too  hunting  for  a completely different style chicken curry. 

  Traditional Achaari chicken curry is a spicy, tangy and extremely aromatic thick chicken gravy which contains all spices used in Pickle and hence the name Achaari (pickle). My version is little different and simple where I have used Raw Mango Pickle or “Aam ka achar”instead of using much additional spices and that makes it quick and easy to prepare.

 If you are yet to taste this lip smacking ‘chicken curry with pickling spices’, go through the recipe here:

Achaari chicken


1.              Chicken- 1 kg (Medium pieces preferably whole leg pieces)

2.              Onion finely chopped 1 large

3.              Onion paste of 2 medium Onions

4.              Tomato puree- of 1 large tomato

5.               Ginger garlic paste-2 tbsp

6.               Green chilly slit-4 nos.

7.               Turmeric powder- 1 tsp

8.               Coriander powder- 1 tsp

9.                Chili powder-1 1/2 tsp (as per spice tolerance)

10.              Raw mango pickle-2 and 1/2 tbsp (Store bought)

11.              Garam masala powder- 1/2 tsp

12.              Curd/yogurt- 1/2 cup

13.              Lemon juice-2 tbsp

14.              Dried Fenugreek leaves (optional)

15.              Salt-to taste

16.              Sugar as per taste

For seasoning:

1.              Mustard oil-4 tbsp

2.              Mustard seeds- 1/4 tsp

3.              Fennel seeds-1/4 tsp

4.              Cumin seeds- 1/4 tsp

5.              Fenugreek seeds- 1/4 tsp

6.              Black cumin seed (kalojeera/kalaunji)

                 You can use Paanch phoron (1 tbsp) if you have at home which is the mix of all these five above                          whole spices

7.              Bay leaf-1

Achaari Chicken
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  1. Marinate the cleaned chicken pieces with lemon juice, Mango pickle (you can use homemade or store-bought pickle and this is not a part of traditional recipe but adding pickle take the dish to a whole new level and give an amazing taste and aroma), Curd, salt and red chili powder. Keep it in refrigeration for at least an hour.
  2. Heat mustard oil in a pan, add all the seasoning ingredients one by one or Paanch phoron. Once it starts crackling, add chopped Onion and fry for a minute.
  3. Add onion paste and sauté until it turns golden. Now add Ginger and garlic paste and slit green chili. Fry the masala for 4 to 5 minutes on medium flame till raw smell goes off
  4.  Add turmeric powder, coriander powder and Tomato puree and sauté the mixture for another 4 to 5 minutes
  5.  Add marinated chicken and mix well and cook it on high flame for 4 to 5 minutes with continuous stirring. Cover and reduce the flame and let the chicken cook in its own gravy for 12-15 minutes.
  6. Add one cup of hot water and cook it covered for another 12 to 15 minutes until the chicken pieces becomes soft and oil separates and floats on top
  7. Adjust salt and sugar as per taste.
  8. Finally add garam masala powder and kasuri Methi powder. Switch off the flame and let it cover for few minutes and your lip-smacking Achari chicken is ready!

1 comment:

Unknown said...

That looks fantastic! thanks for sharing the recipe.Restaurant in delhi


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