Achaari Chicken Curry | Quick & Simple Recipe
Tangy, spicy Achaari Chicken Curry made with bold pickling spices—an easy, flavorful North Indian dish perfect for meat and spice lovers!
Equipment
- 1 kadhai
- 1 spatula
Ingredients
- 2 lbs chicken
- 4 tbsp fried onions
- 2 tsp ginger garlic paste
- 3-4 tsp Achaari Masala Homemade
- 1.5 tsp salt to taste
- ¾ tsp turmeric
- ½ tsp red chilli powder
- 2-3 tbsp hung yogurt
- ¼ cup tomato puree
- Chopped cilantro
- green chillies to garnish
- 3 tbsp mustard oil add if need more
- 1-2 tsp of Mango pickle masala
Instructions
- Cut, clean and wash the chicken. In a bowl, add salt, pinch of turmeric and red chili powder to marinade the chicken. Leave it aside for 10-15 mins. In a kadhai, add mustard oil and let it heat up.
- Add the marinated chicken and saute it for a few mins. Add fried onions to the chicken along with ginger garlic paste and saute for another additional few minutes. Also add the achaari masala, salt, turmeric, red chili powder and roast it.
- After the chicken is partially cooked, add tomato puree and cook it for a few mins covered.
- Uncover the kadhai, turn the gas on low before adding hung curd to it and mix well. Roast the chicken for an additional few mins covered. Also check your spices at this time, so that you can add it if anything is needed.
- Add a little bit of water if you need additional gravy as there might be enough gravy masala. Let it cook for a couple of more minutes and turn it off when you get the desired amount of gravy.
- I like to add a couple of teaspoons of mango pickle masala and mix it. Garnish it with cilantro and slit green chillies. Serve hot with chapati, paratha, naan, or tandoori roti.