Tangy Pickle-Spiced Chicken Curry — Chicken Achari
A North Indian curry of chicken in a tangy pickle-style masala built on fennel, mustard, fenugreek, and nigella seeds, finished with a yogurt-tomato gravy.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g boneless chicken thigh into 1.5-inch pieces. Finely chop 150g yellow onion and 240g tomato. Measure fennel, mustard, nigella, fenugreek, and cumin seeds. Whisk 90ml yogurt smooth. Chop 2 tbsp fresh coriander and julienne 2 tsp fresh ginger for garnish.
Bloom
Heat 3 tbsp oil in a heavy skillet over medium heat. Add fennel, mustard, nigella, fenugreek, and cumin seeds; sizzle 20 seconds until mustard seeds pop and aroma is fragrant—the signature five-seed achari temper.
Saute
Add chopped onion, cook 5 minutes over medium, stirring, until soft and lightly golden. Add ginger-garlic paste and slit green chillies; cook 1 minute until raw smell fades. Add tomato, kashmiri chilli powder, turmeric, ground coriander, and salt; cook 5 minutes on medium-low, mashing, until oil beads at edges.
Sear
Add chicken pieces, sear 3 minutes over medium-high, stirring, until edges turn opaque. Reduce heat to low.
Build
Add yogurt one tablespoon at a time, stirring constantly for 2 minutes to prevent splitting. Pour in 200ml hot water, stir, cover, and simmer on low 12 minutes until chicken reaches 165°F (74°C) internal temperature.
Reduce
Uncover and reduce on medium 2-3 minutes if gravy is too loose—finished gravy should cling to chicken. Stir in amchur and garam masala off heat. Rest 1 minute covered.
Plate
Garnish with fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.