Achari Chicken which literally meals “pickled” chicken is made with pickling spices. This North Indian curry uses an unbelievably flavorful combination of spices such as fennel seeds, nigella seeds, and fenugreek seeds for a warm, rich, pickle-flavored curry with smokey aromas.
My mouth starts to water as I describe this dish. I grew up eating homemade pickles and the spices always made me curious as the flavors are so much intense. One of the spices used in making Indian pickles in nigella seeds known as Kalonji in India and I am so excited to introduce this new spice to you via this spicy, finger-licking chicken curry.
Served with cumin rice or steamed basmati rice and a side of warm parathas to wipe up the curry sauce, this Achari Murgh (Pickled Chicken Curry) is a must-try. It comes together in less than 30 minutes in the Instant Pot Pressure Cooker.
Spices
Here are few unique must-have whole spices to make the best Achari Chicken curry
- Kalonji – These tiny black onion seeds look similar to black sesame seeds but with a different flavor profile. Frying them in hot oil for a few seconds releases a load of nutty, smokey, piquant flavors
- Fennel Seeds – Often chewed as an after-dinner digestive, these sweet, anise-flavored morsels add a hint of sweetness to this curry
- Fenugreek Seeds – This bittersweet spice has an undertone of maple syrup and works really well with coriander, cumin, and red chile powder. Briefly frying them in the tadka (tempering) help reduce bitterness and add a ton of nutty-smokey flavors
- Mustard Seeds – These pungent, nutty seeds are essential in pickles and curries. Adding them to a hot tadka make them crackle and pop to release their earthy flavor
- Cumin Seeds – Also known as Jeera, cumin adds nutty, warm flavors and dimensions to this curry
Once you have these spices the other ingredients are pretty basic and you probably already have them in your pantry.
Tips
- I like bone-in chicken drumsticks in this recipe. To remove the skin on the drumsticks, simply grab the skin with a paper towel and pull it back towards the narrow end. Any other skinless, bone-in cut of chicken will also work well
- If using boneless chicken, cut the chicken into 2-inch pieces and pressure cook for 5 mins followed by natural pressure release
- Make sure not to over fry the whole spices, especially the fenugreek seeds as they can get bitter. Turn off the sauté mode once the mustard seeds start to pop.
- Remember to deglaze the pot after adding water and turn off the sauté mode so it will stop the liquids from evaporating and preventing the “BURN” error
- Do not mix in the tomato paste as it can get stuck to the bottom of the pot and cause a “BURN” error
- Do not add cold yogurt directly to the hot curry. Mix a few spoonfuls of hot gravy to the yogurt which will bring up the temperature of cold yogurt. This, in turn, prevents the yogurt from curdling in the curry
Steps
Step 1: Set the Instant Pot to Sauté mode and heat oil. Add the mustard seeds and once they start to pop add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds. Add the sliced onion and mix well. Add whole red chilies and saute for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic paste, turmeric, chili powder, salt, and mix well.
Step 2: Turn off sauté mode, add ½ cup of water and deglaze the pot. Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Layer the tomato paste on top and do not mix. Close the Instant Pot and pressure cook for 6 minutes followed by natural pressure release.
Step 3: Open the Instant Pot and add some hot gravy to the bowl of yogurt and stir. This helps bringing up the temperature of cold yogurt, preventing it from splitting in the curry. Add the curried yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.
Serving
Here are a few of options to pair this spicy Achari Chicken curry with and make a delicious homemade Indian meal
- Rice – Cumin Rice or Basmati Rice
- Bread – Parathas or Roti
- Side – Spicy Cabbage Salad or Cooling Cucumber Salad
- Drink – Mango Lassi or Ginger Lemonade
Spicy Indian food always leaves me craving for something sweet and here are a few of my favorite desserts:
- Carrot Halwa – This Instant Pot version can be made Vegan and is lighter than the traditional versions with the same authentic taste
- Pineapple Sheera – This semolina pudding is packed with fresh pineapple for a heavenly treat
- Mango Cheesecake – The popular recipe from The Essential Indian Instant Pot Cookbook that made it to the People Magazine
- Almond Burfi – Quick & easy Badam burfi made with almond flour
Storing
Enjoy this chicken curry fresh. You can also make ahead a day before as the flavors continue to develop. Keep refrigerated for up to 5 days or freeze it for longer shelf life.
Recipe
Achari Chicken
Equipment
Ingredients
- 1½ pounds chicken drumsticks skin removed
- 3 tablespoons oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon nigella seeds or onions seeds
- 4 dried whole red chilies
- 1 tablespoon garlic paste
- 2 tablespoons ginger paste
- 1 large yellow onion finely sliced
- 1½ tablespoons tomato paste
- ½ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chilli powder
- ¼ cup water
- ¼ cup full fat yogurt lightly beaten
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- ¼ cup cilantro finely chopped for garnish
Instructions
- Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
- Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
- Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
- Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
- Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.
Video
Notes
- Heat oil in a 4 to 6-quart heavy-bottomed pan or pot. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
- Add the sliced onion and mix well. Add whole red chilies and sauté for 8 to 10 minutes covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chili powder, salt and mix well.
- Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Add 1 cup of water, tomato paste and mix well. Cook covered on medium heat for 15 to 20 minutes or until the chicken is fully cooked.
- Add a few spoonfuls of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro. Add more salt to taste if needed.
aroasteddevelopment says
This recipe is a mouth party! I used deboned chicken thighs which I pan fried before putting them in the pot. I didnt use instant pot as mine is too small so I cooked it longer on the stove. So good!
Christina Wagner says
First off, we have absolutely loved everything we’ve made of yours. Thank you! I see lemon juice in the ingredients but not when to add it in the directions.
Archana says
Good catch! It goes in the end to finish off the dish. You can also serve lemon wedges instead with the curry
Patricia says
Love it..really nice
Anita says
I can’t wait to make this. Can I substitute the nigella seeds for something else?
Archana says
You can skip them but do try the recipe again when you have nigella seeds
Gurdip says
Made it today. Love it what a great recipe. Taste so good. I used thighs bone out. Just like the gravy idea with yogurt for healthy portions
Gurdip Virk says
It’s great, delicious and easy recipe. I tried it today with boneless thighs in IP. Love it yogurt as gravy is healthy and easy ingredient
Blake Lee says
This is amazing! We also used chicken thighs instead of drumsticks. We doubled the recipe and did the stovetop method in a large dutch oven. Amazing! Highly recommend. We were able to find all ingredients either at our grocery store or Amazon. Definitely worth getting them all – adds unique and distinct flavors.
Leena says
I am still working with getting my boys to eat spicier food so I cut a bit of the spice out, and they loved it! I did need to add a little more water, and I think it is because I added about twice as much chicken. Thanks for the wonderful recipe!
Sonal says
Is it okay if my fennel seeds are roasted?
Archana says
yes that is fine.
Seth says
I made this and it started smelling amazing before I even finished putting all the spices in! I’m definitely going to make this again and again!
Shubhangi Pansare says
Saw this video of your’s and my mouth started watering, I have to make this! Looks utterly delicious!
Arti says
Archana has inspired me to use my instant pot more! Tried and tested recipe, the family absolutely loved it! Her instructions are clear, concise and easy to follow.
Thanks for sharing your talent !
Noon says
Delicious and easy to make! I used a Dutch Oven on the stove top. Archana is incredibly kind and encouraging. If you have a question about a recipe, she responds and gives great advice. Thanks for another awesome dinner!
Aisha says
Delicious recipe and easy to make! Will definitely be making this again, and again!
Nurjahan Begum says
This recipe looks so good! Is there anyway i can incorporate mango pickle as well? Thanks 🙂
Archana says
I know a lot of people use actual pickle to make this recipe. Try adding a few spoonfuls in the end?
Priya says
Super quick and easy recipe with full of flavors..we al jus loved it..thank u so much mam
Prabhjot says
Looks delicious
Will surely try . Can you please mention the brand name of tomato paste ? It looks really thick and nice.. the one I get is kind of runny.
Thanx in advance
Archana says
I usually buy Contadina brand tomato paste.