How long does Achari Chicken keep in the fridge?

Achari Chicken keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Achari Chicken ahead of time?

Yes. Achari Chicken is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Achari Chicken?

Classic pairings include paratha, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Achari Chicken

Name: Achari Chicken
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 700 g chicken thigh, boneless cubes; 0.5 cup yogurt, thick; 1 tsp fennel seeds; 1 tsp fenugreek seeds; 1 tsp nigella seeds (kalonji); 1 tsp mustard seeds; 1 tsp cumin seeds; 2 onions, finely chopped; 1 tbsp ginger-garlic paste; 2 tomatoes, pureed; 2 tbsp mustard oil; 1 tsp Kashmiri chilli powder; 0.5 tsp turmeric; 1 tsp salt

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Pickle-spice tempered + simmer

Time: 45 min
Serves: 4
Calories: 410 kcal
Protein: 38 g

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Method

1Heat mustard oil to smoking, cool slightly, then crackle all five pickle seeds — 30 seconds.
2Add onions and cook till golden, then ginger-garlic paste and cook off raw smell.
3Stir in tomato puree with turmeric, chilli powder and salt; cook 5 minutes till oil separates.
4Beat yogurt with a spoon of water and stir in over low heat so it doesn't split.
5Add chicken, coat in the masala, cover and gently bubble 20 minutes till tender.
6Uncover to thicken; the gravy should be tangy and oil-flecked with whole seeds throughout.

About this recipe

Built on chicken — swap with paneer or extra-firm tofu cubes; reduce simmer time to 8 minutes.

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