Chicken Achaari Recipe

Chicken Achaari Recipe

Chicken Achari

Chicken Achari is a delicious Mughlai dish with an Indian flavor , it tastes a little spicy and give a pickle feel . It has that raw texture and is not creamy at all . In fact the spices used in this recipe are whole spices grounded and then added to give that perfect and balanced taste . Here is my recipe of Chicken Achaari ….!


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  • 1 kg chicken with bones
  • 2 tomatoes finely chopped without skin
  • 4-5 dry red chilies whole
  • 1 tsp coriander powder
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp aniseed  / fennel seeds ( sauf )
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1 tsp onion seeds ( kalonji )
  • 1 cup curd
  • 4 tbsp ginger garlic
  • 3 onions finely chopped
  • 1 tsp lime  lemon juice
  • 4-5 whole light green chillies
  • Cooking oil
  • Salt



  • Grind red chillies , fenugreek seeds , mustard seeds , cumin seeds , fennel seeds and onion seeds coarsely .
  • Mix them with  turmeric powder and salt together in a bowl. Take out about 3 tbsp in another small bowl and mix with the lime juice .
  • Wash, pat dry and slit the green chillies and remove the seeds . Fill the chillies with the spice and lime juice mix and keep aside .
  • In a non stick pan , add 1 tbsp oil and place all the green chillies filled with spices . Fry the chillies for few seconds , flip and fry the other side too . Transfer the chillies into another dish and keep side . ( you can skip this step , just fill the chillies with spices and keep aside )
  • Squeeze all the water from chicken add the remaining spice mix , 1-2 tbsp oil , 2tbsp ginger garlic paste and salt as desired and marinate it for an hour.
  • Heat oil in a pan and fry onions till golden brown , add remaining ginger garlic paste and fry until the raw smell disappears.
  • Add tomatoes and fry until the tomatoes become soft.
  • Add coriander powder, red chilli powder and fry for few minutes.
  • Add yoghurt , mix well and fry for about 4-5 minutes more.
  • Now add the chicken and fry on low flame till chicken is done.
  • Now add filled green chillies and simmer it for 5-10 minutes.
  • Serve with hot Chapati roti / parantha. 

  • If you do not want spicy , then add only 1/2 tsp chilly powder and less whole red chillies as per your preferences . 
  • You can skip the step of frying the chilies in pan seperately , slit the green chillies  , fill the chillies with spices and keep aside .
  • You can replace mutton ( lamb’s meat ) with chicken , just that add the mutton with marination with 2-3 cups of water in cooker , close the lid and let it whistle like 2-3 whistles , slow down the gas and make it whistle 2-3 times more . Off the gas and check the mutton , if its almost done then continue the procedure . ( but best is when you slow cook the mutton and not add it in pressure cooker )  


NOTE : These below pics are of the time when the recipe was written , years back .

Preparation Time: 40-50 minutes
Serves 4-5 peoples

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Topics #chicken achari recipe #Chicken gravy Recipe #chicken pickle recipe

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