This easy flavorful Achar Chicken will be on the table in under 45 minutes and have you wondering why you ever used a boxed mix when this version is SO MUCH BETTER!
Achar Chicken is just another brilliant testament to the magical alchemy of South Asian food. There is a tang, a spice, a balance that comes from the ingredients in this dish and the way they meld makes you want to have seconds and thirds.
In which case please do revise my serving size.
Understanding the Ingredients
This isn't our first rodeo but let's highlight a few quick things - just to jog our memory shall we?
- Chicken: boneless (breast or thigh) or bone in - both work well in this recipe, your resulting texture will be slightly different as bones release their own flavour and a brothiness.
- Onion: this is a recent addition to the recipe. I love the light brothiness of an onion-less recipe, but I did find after a happy accident that I like the layer of flavour an onion adds. HOWEVER, how you cook that onion is VERY IMPORTANT (more on that below!)
- Achari Masala: I wax lyrical about this often, but it's a delightful punchy mix of spices. You can absolutely sub the storebought mix here (3 tbsp worth), but I highly recommend mixing this up.
Three Things to know when making Chicken Achari
The most important thing to know, THE MOST, is that oil temperature is everything.
1.) Cook until you get to the simmering point at a medium high steady heat. At this heat level everything cooks from the inside out and nothing burns. As a test you're in business when your oil is shimmering and a small piece of onion sizzles as soon as you add it.
2.) DO NOT, I repeat, DO NOT caramelize your onions. You want some colour on them, the gentle bronze that makes curries sing, but if your onions go too far and then you add yoghurt and onions things are just out of whack.
3.) How to add yoghurt: Yoghurt splits because of a temperature differential between the colder yoghurt and the hot masala. Bridge that difference by whisking your masala into the yoghurt before adding it back in.
To Stuff or Not to Stuff...
That is a question only you can answer. For weekday convenience I often omit the stuffing, opting to either add the chilies whole OR when I am feeling sneaky, slitting the chilies in the middle and drizzling a little of my cooked masala in the cavity for extra flavour for my chilies loving family members. Don't tell them OK?
Note: this recipe has been slightly updated as of July 1st 2025 to add an optional onion for a thicker, richer masala and flavour. I have also revised the masala so you can use more accessible powdered spices, and written it with optional stuffed chilies in the notes.
Make a Meal of It
What goes with Achar Chicken? Achar Chicken + Chana Pulao + Sabzi Raita. *chefs kiss*.
Made this Achar Chicken recipe? Rate it by clicking the number of stars on the recipe card and do tag me in your recreations on Instagram @flourandspiceblog
Achar Chicken
Equipment
- saute pan / wok with lid
Ingredients
- 400 g boneless chicken cut into 1 inch cubes OR 750-ish g bone in
- 1 onion finely diced (100-120g)
- 1.5 tsp garlic paste or freshly minced garlic
- 1.5 tsp ginger paste or freshly minced ginger
- 3-4 tbsp Achar Masala (recipe below or use store-bought)
- 3 tomatoes, finely chopped or pureed (approx ¾-1 cup or 300g)
- 3 tbsp yogurt, whipped
- Juice of one Lemon
- 1 tbsp tomato paste (optional, see notes)
- ¼ cup Oil for cooking
Achar Masala
- ½ tbsp saunf/ anise can pound in a mortar or pestle for a finer texture
- ¾ tbsp coriander powder (roasted if you have it)
- ¾ tsp chili flakes
- ¾ tsp chilli powder tip: if you have it use 1 tsp kashmiri chili powder instead for lovelier flavour and color!
- ¾ tsp salt
- ½ tsp nigella seeds (kalonji)
- ½ tsp mustard seeds (rai)
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds (methi dana)
Instructions
- Combine the achar masala.
- Heat oil in a saute pan or wok that has a lid on medium heat
- Add your diced onions and cook until they take on a golden color
- Now add your achar spices, ginger and garlic and et them roast in that oil for about 45 seconds
- Add your chicken and saute for 2-3 minutes until it changes colour
- Now stir in your tomatoes and simmer covered for 20 minutes or until your chicken is tender. If your boneless chicken is chewy then simply add ⅓ cup of water and simmer for another 10-15 minutes.
- Once the chicken is cooked through take some of your masala and add it to your yoghurt and then slowly mix the yoghurt back into the achar chicken.
- Turn the heat up a little and saute until the oil rises above the masala.
- Adjust seasoning, adding a squeeze of lemon juice if needed, and then add in your green chilies, cook for another minute or so and dig in!
Notes
- Fresh ginger and garlic here are amazing, if you have 5 cloves of garlic and 1 inch of ginger handy and can mince them then go for it!
- Tomato paste is only to be used if your tomatoes aren't full flavored
- To make enough achar masala to stuff the chilies make the masala in the quantities below and then use ⅓ to stuff the chilies: ¾ tbsp saunf, 1 tbsp coriander powder, 1 tsp chili flakes, 1 tsp chili powder, 1 tsp salt, ¾ tsp each nigella, mustard and cumin seeds and ¼ tsp fenugreek seeds.
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