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top down view of achari chicken
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Achar Chicken

This easy flavorful Achar Chicken will have you wondering why you ever used a boxed mix when this version is SO MUCH BETTER!
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author Sarah Mir

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!
    A pan filled with chicken and peppers.

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.