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–+ servings
Achari Chicken, Pickling Spices Chicken

Achari Chicken

350kcal
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Achari Chicken is a bold and flavorful Indian curry inspired by traditional pickling spices like Fenugreek Seeds and Black Cumin Seeds. This easy recipe balances tangy, pungent, and creamy flavors using coconut milk for a modern twist, perfect with basmati rice for a comforting meal.
Servings 4
Course Entree
Cuisine Indian

Ingredients

  • 2 tbsp Cooking Oil
  • 1.5 pounds Chicken Breast cubed
  • 1 cup Onion thinly sliced
  • 1/2 cup Tomatoes crushed or grated
  • 3/4 cup Coconut Milk
  • 1 tbsp Ginger-Garlic Paste
  • 1-2 Green Chilies chopped
  • 3/4 tsp Salt adjust to taste
Whole Spices
  • 1/2 tsp Cumin Seeds jeera
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Nigella Seeds also known as Black Cumin Seeds or kalonji
  • 8-10 Fenugreek Seeds methi seeds
  • 1/2 tsp Fennel Seeds saunf
  • 1 tsp Dried Fenugreek Leaves kasoori methi
Powder Spices
  • 1/4 tsp Asafetida
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Red Chili Powder can substitute with Paprika

Method

  1. Bloom whole spices: Heat oil in a thick-bottomed pan over medium-low heat. Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and asafetida.
    2 tbsp Cooking Oil, 1/2 tsp Cumin Seeds, 1/2 tsp Mustard Seeds, 1/2 tsp Nigella Seeds, 8-10 Fenugreek Seeds, 1/4 tsp Asafetida, 1/2 tsp Fennel Seeds
    Achari Chicken - Oil, Spices
    2. Let the seeds gently sizzle and release their aroma. Avoid high heat to prevent burning, especially the fenugreek seeds.
  2. Add aromatics: Add ginger-garlic paste and green chilies.
    1 tbsp Ginger-Garlic Paste, 1-2 Green Chilies
    Achari Chicken - Oil, Spices, Ginger-garlic Paste
  3. Stir continuously and cook until the the paste turns lightly golden (about 1 minute).
    Achari Chicken - Oil and spices
  4. Add the sliced onions and raise the heat to medium.
    1 cup Onion
    Achari Chicken - Oil, Spices and Onion
  5. Cook the onions until they turn light brown; about 6-8 minutes.
    Achari Chicken - Oil, Spices and Onion
    6. Even browning is key. Stir occasionally and don’t rush this step, as it builds the base flavor.
  6. Add tomatoes and cook until softened and the oil begins to separate (8–10 minutes).
    1/2 cup Tomatoes
    Achari Chicken - Oil, Spices, Onion and Tomatoes
    7. This “oil separation” stage indicates the masala is properly cooked - don’t skip or shorten it.
  7. Add powdered spices: Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Cook for about 1 minute.
    1 tsp Coriander Powder, 1/4 tsp Turmeric, 1/2 tsp Red Chili Powder, 3/4 tsp Salt
    8. Briefly cooking the spices in oil enhances their flavor and removes any raw taste.
  8. Add chicken: Add chicken pieces and cook on medium heat.
    1.5 pounds Chicken Breast
  9. Cook the chicken: Cook until the chicken pieces are fully cooked (10–12 minutes).
    10. Stir occasionally to coat the chicken evenly with the masala and ensure even cooking.
  10. Finish: Add coconut milk and dried fenugreek leaves and mix well.
    3/4 cup Coconut Milk, 1 tsp Dried Fenugreek Leaves
    11. Crush the kasuri methi between your palms before adding to release its aroma.
  11. Simmer for a few minutes and Achari Chicken is ready.

Nutrition

Calories350kcalCarbohydrates13gProtein32gFat20gSaturated Fat10gPolyunsaturated Fat3gMonounsaturated Fat6gTrans Fat0.04gCholesterol87mgSodium2241mgPotassium850mgFiber2gSugar4gVitamin A251IUVitamin C8mgCalcium53mgIron3mg

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