Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle RecipePin

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Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle Recipe

Achari Murgh, or Achari Pickle chicken, is a chicken curry flavored with pickling spices. Curry dishes such as this one have a distinct flavor that once you try them, you can’t forget.

Pickled chicken with spicy yoghurt has a creamy taste from the yoghurt. The whole set of five spices gives Achari Chicken an exotic fragrance, which is called Panch Phoran. 

Pickle is the literal meaning of the word Achar. The dish does not really use pickles nor does it require you to go through the pickling process to cook it. Pickles get their tangy flavor and aroma from the spice mixture.

What It Tastes Like

Spices in this combination give achari chicken a tangy and spicy flavor. 

As with most curries these days, you can buy the ready-mixed spices and follow the directions to prepare this chicken Achari. They are typically quite tasty.

However, those shop-bought spices tend to be rather spicy. In addition, if the measure is reduced, the flavor will suffer.

Ready-mixed spices are good unless you’re okay with hot, spicy curries. This Achari Chicken recipe is ideal if you want more control over your dish’s heat. 

The dish won’t come out as tasty and right if you reduce the spice. What a hassle! This is important if you’re cooking for a family with young children, like mine.

I make this Achari Chicken Pickle Recipe and keep it on the dining table. All my kids need is a paratha and their breakfast is done. Even with me not in the house, I know that they’ll not go hungry to the office or college.

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    As a result, I have experimented with mixing my own spices several times. I am now content with the recipe I’m sharing here. 

    Murgh Achari or Achari Chicken (Murgh = chicken, achari = pickle) is a recipe that will teach you how to cook it from scratch. Thus, you can adjust the level of spiciness to your liking without compromising the overall amount of spice. 

    In other words, your pickle chicken curry will be well-balanced in terms of spice. 

    According to its main ingredients, Achari has many recipes. As time permits, I will post the recipes for the rest of Achari. 

    What You Require To Make Achari Chicken From Scratch

    Making this dish isn’t much different from making most curries. The taste of the pickle can be created by adding more spices. Learn How To Make FoodAllTime Garam Masala at home effortlessly.

    Other than the chicken, you’ll also need ground coriander, ground cumin, turmeric powder, red chilli powder, and ginger garlic paste. Additionally, anise seed powder, fenugreek seed powder (Ajwain), fennel seed powder (Saunf), dried-mango powder (Amchoor), and five whole spices (Panch Phoran) are needed.

    Panch Phoron can be purchased ready-made, or you can mix them yourself. Check out my post on how to make your own Panch Phoran: Five Spice Powder & Mixture at home.

    Make your own spice powder for Achari Chicken if you have a spice grinder. Panch phoron is made with basically the same ingredients.

    In the case of chicken, you can use bone-in or boneless chicken.

    As the bones provide gelatin to the gravy, the first one will give it a savory taste. Its flavor can vary, however. The meat tends to taste dry when you choose boneless chicken breast. 

    Personally, I prefer boneless chicken thighs for Achari Chicken since they are more flavorful. 

    How To Make Achari Chicken

    Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle RecipePin
    Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle Recipe

    With all the spices in it, the achari chicken has a piquant pickling flavor. It’s spicy, rich, and slightly tangy. If you serve Achari Chicken with rotis/chapatis, naan bread, malabar or lachcha paratha, pita bread, or flatbread, it is simply delicious. However, the dish also goes well with rice.

    Prep Time: 20 Minutes
    Cook Time: 1 Hour (including marination)
    Total Time: 1 H20 M

    Yield: 4-6 people
    Shelf Life of Pickle: 3-4 months
    Author: Ranjeeta Nath Ghai

    Ingredients

    For Powdered Spices

    • 1 tsp Fennel seed सौंफ
    • 1 tsp Turmeric हल्दी
    • 1 tsp Whole coriander साबुत धनिया
    • 1 tsp Dried-mango powder अमचूर
    • 2 Anise seed स्टार अनीस
    • 1 tsp Fenugreek seed मेथी दाना
    • 1 tsp Whole cumin जीरा
    • ½ tsp Ground black pepper काली मिर्च
    • 1 tsp Everest Kashmiri lal Red chilli powder कश्मीरी लाल मिर्च
    • 1 tsp Pink Himalayan salt नमक
    • 1 tsp Panch phoron पांच फोरोन
    • 2 Bay leaves तेज पत्ता
    • 3 fresh tomatoes, chopped टमाटर
    • 1 cup Natural yogurt, lightly beaten खट्टा दही
    • 2-3 Fresh green chillies हरी मिर्च
    • ¾ cup of cooking oil (I use till/mustard oil) तिल या सरसों का तेल

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      Instruction To Cook

      1. I cook most of my curries the same way as my chicken pickle curry. The steps are pretty standard, except for marinating the poultry before cooking.
      2. First, mix all the spice powders and salt together. You can make a marinade by mixing a few teaspoons of this spice powder mixture with 14 cups of natural yogurt. 
      3. While you do other things, marinate the chicken pieces in the spicy yoghurt.
      4. Second, prepare the Multipurpose Healthy Green Paste गुणकारी हरा मसाला sauce. Add the ginger-garlic paste to a large pan, kadhai, or wok after the onions are lightly browned. 
      5. Add the remaining spice powder to your onions. Continue to cook until the onions and spices release their delicious aroma. Then you add in the tomatoes and cook until you have a smooth curry sauce. Just keep checking the tomatoes and mashing them as they cook. This will prevent the tomatoes from burning and sticking to the pan/wok. 
      6. Add the chicken to the masala sauce as soon as the oil separates from the edges. Stir the chicken pieces well to ensure all of the masalas is covered. Cook the chicken for approximately 15 minutes at moderate-high heat with the lid on, or until it is cooked through. 
      7. If there is a risk of burning at the bottom of the pan, you will have to keep checking and stirring.
      8. After the chicken has been fully cooked, you can add the lightly beaten yogurt. Allow the sauce to thicken until it is thick. 
      9. Take a little oil and temper it with Panch phoron. Put it over the chicken and let it cook until the oil separates from the edges and you get the consistency you want.

      Recipe Tips To Make The Best Chicken Achari

      • The longer you marinate the chicken in yoghurt, the better the flavor will develop. Ideally, marinate it for at least two hours.
      • As for the spice powder, you can always get the whole spices and grind them into powder using an electric spice grinder. 
      • You can lightly pierce the chicken with a fork or a skewer if you don’t have much time to marinate it. The spice will now have a place to go inside the chicken pieces. 
      • Before you prepare anything else, marinate the chicken pieces. 
      • Make sure you let the spices release their aroma before adding the chicken. 
      • You will get a smooth curry gravy if you mash the tomatoes as you cook,.
      • Cook the dish until the oil starts to separate from the edges. 
      • For my pickles, I try to use Himalayan salt. It makes the food taste much better, too. You can, of course, use any salt you want, just adjust the amount according to your taste. Start with a little salt and work your way up from there.
      • You can also use dried tomato powder if you don’t have fresh tomatoes. It gives a wonderful tangy taste and is easily available on Amazon.
      • To make curries, canned tomatoes are also ideal. Their shelf life is longer. That way, you can store them for longer than a few weeks without having to worry about them going bad.
      • You can prepare your Panch Phoron. I recommend getting the whole spices for this dish. Use the spice grinder to grind the amount needed for the spice powder mixture. Whole spices can also be used to make Panch Phoron. Prepare according to recipe instructions.
      • Choose natural yogurt when it comes to yogurt. Greek yogurt or other creamy yogurts are not recommended. If you use creamier yogurt, your curry is more likely to contain curd and whey. Additionally, the taste won’t be right.
      • Yeast and Amchoor (dried mango powder) should give this Achari chicken a tangy flavor.
      • In fact, you could take a portion of natural yoghurt and place it in a bowl/cup if you think it’s fresh and mild-flavored then, leave it covered at room temperature for several hours (overnight is ideal) before you use it for cooking.
      • Use a clean dry spoon to scoop out the pickle. After taking a spoonful remember to push back the pickle below the oil. 
      • I don’t use any artificial preservatives. Oil is a natural preservative hence that is all is needed to preserve the pickle.

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        Ways To Enjoy Pickled Chicken

        You should serve Achari chicken with roti/chapati, naan bread, pita bread, Malabar paratha, lachcha paratha, or flatbread.

        However, you always eat it with rice as well. It does not matter whether the rice is plain Basmati or spiced, such as this Biryani or this Pilau rice.  

        If you intend to have rice with your chicken achari, make more gravy. Adding more water or not letting it cook for too long will prevent it from drying out. 

        If you want to use this recipe as a pickle then dry out the gravy till it’s thick and it should always be covered with oil. 

        Last but not least, do follow me on Facebook, Instagram, YouTube, and Pinterest to sneak a peek at what’s cooking in my kitchen. 

        Take care and all the best.

        You Might Want To Try Some More Achar Recipes

        Quick Overview
        Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle RecipePin

        Recipe Name: Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle Recipe

        Author: Ranjeeta Nath Ghai

        Description: With all the spices in it, the achari chicken has a piquant pickling flavor. It's spicy, rich, and slightly tangy. If you serve it with rotis/chapatis, naan bread, malabar or lachcha paratha, pita bread, or flatbread, it is simply delicious. However, the dish also goes well with rice.

        Preperation time: 20M

        Cook Time: 1H

        Total Time: 1H20M

        Type: Pickle

        Recipe Yield: 4 people

        Recipe Ingredients: 600 gm Chicken , 2 small onions, 2 tbsp Multipurpose Healthy Green Paste गुणकारी हरा मसाला, For Powdered Spices, , 1 tsp Fennel seed , 1 tsp Turmeric , 1 tsp Whole coriander, 1 tsp Dried-mango powder, 2 Anise seed , 1 tsp Fenugreek seed , 1 tsp Whole cumin, ½ tsp Ground black pepper, 1 tsp Everest Kashmiri lal Red chilli powder, 1 tsp Pink Himalayan salt , 1 tsp Panch phoron , 2 Bay leaves., 3 fresh tomatoes, chopped , 1 cup Natural yogurt, lightly beaten , 2-3 Fresh green chillies , ¾ cup of cooking oil (I use till/mustard oil).

        Recipe Instructions: I cook most of my curries the same way as my chicken pickle curry. The steps are pretty standard, except for marinating the poultry before cooking. First, mix all the spice powders and salt together. You can make a marinade by mixing a few teaspoons of this spice powder mixture with 14 cups of natural yogurt. While you do other things, marinate the chicken pieces in the spicy yoghurt. Second, prepare the Multipurpose Healthy Green Paste गुणकारी हरा मसाला sauce. Add the ginger-garlic paste to a large pan, kadhai, or wok after the onions are lightly browned. Add the remaining spice powder to your onions. Continue to cook until the onions and spices release their delicious aroma. Then you add in the tomatoes and cook until you have a smooth curry sauce. Just keep checking the tomatoes and mashing them as they cook. This will prevent the tomatoes from burning and sticking to the pan/wok. Add the chicken to the masala sauce as soon as the oil separates from the edges. Stir the chicken pieces well to ensure all of the masalas is covered. Cook the chicken for approximately 15 minutes at moderate-high heat with the lid on, or until it is cooked through. If there is a risk of burning at the bottom of the pan, you will have to keep checking and stirring. After the chicken has been fully cooked, you can add the lightly beaten yogurt. Allow the sauce to thicken until it is thick. Take a little oil and temper it with Panch phoron. Put it over the chicken and let it cook until the oil separates from the edges and you get the consistency you want.

        Recipe Cuisine: Indian

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