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    Home » Instant Pot Recipes

    Achari Chicken - Instant Pot & Stove Top Recipe

    Published: Nov 6, 2020 · Modified: Jan 24, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 36 Comments

    15579 shares
    Jump to Recipe

    Achari Chicken which literally means "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.

    Achari Chicken served with naan and rice
    Jump to:
    • Spices
    • Tips
    • Steps
    • Serving
    • Storing
    • Recipe

    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 is 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.

    Achari Chicken Curry in a white bowl

    Spices

    Here are a few unique must-have whole spices to make the best Achari Chicken curry

    1. 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
    2. Fennel Seeds - Often chewed as an after-dinner digestive, these sweet, anise-flavored morsels add a hint of sweetness to this curry
    3. 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) helps reduce bitterness and add a ton of nutty-smokey flavors
    4. Mustard Seeds - These pungent, nutty seeds are essential in pickles and curries. Adding them to a hot tadka makes them crackle and pop to release their earthy flavor
    5. Cumin Seeds - Also known as Jeera, cumin adds nutty, warm flavors and dimensions to this curry
    Spices for chicken curry

    Once you have these spices the other ingredients are pretty basic and you probably already have them in your pantry.

    Tips

    • I like the 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 into the yogurt which will bring up the temperature of the 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.

    Frying spices and onions in the Instant Pot

    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.

    Chicken ready to be pressure cooked

    Step 3: Open the Instant Pot and add some hot gravy to the bowl of yogurt and stir. This helps bring 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.

    Adding yogurt to the curry

    Serving

    Here are a few 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 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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Achari Chicken Curry served in a white bowl
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    4.79 from 60 votes

    Achari Chicken

    Delicious North Indian Chicken Curry cooked with pickling spices
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: dinner, Entree, Main Course, Main dish
    Cuisine: Indian
    Servings: 4
    Calories: 276kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    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

    Stovetop Recipe:
    • 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. 

    Nutrition

    Calories: 276kcal | Carbohydrates: 12g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1356mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Doreen says

      March 01, 2023 at 4:15 am

      I made this on stove top. Absolutely delicious. The sauce was definitely the ‘wow’ factor. Love Indian food. Thank you.

      Reply
      • Archana says

        March 04, 2023 at 6:20 pm

        You are most welcome Doreen

        Reply
    2. Rachna says

      March 06, 2023 at 7:21 pm

      Hello Archana - fabulous recipe. I am a vegetarian and thus cook chicken without tasting for my family. This recipe worked out perfectly. Question - can chicken drumsticks be substituted with chicken thighs? If yes, same weight?

      Reply
      • Archana says

        March 06, 2023 at 9:50 pm

        Hi Rachna. Thank you! Yes, you can use chicken thighs too, the same weight.

        Reply
        • Rachna says

          March 17, 2023 at 7:16 pm

          Thank you!!

          Reply
    3. Simon says

      May 18, 2023 at 1:13 pm

      Used this recipe as a basis to make my best ever curry - thank you so much!

      Reply
    4. Shivani says

      June 26, 2023 at 4:48 pm

      This is an amazing recipe not only is it easy but it’s packed with so much flavor. It’s a perfect meal for a weeknight but also for a get together. Me and my family loved it ❤️ thank you Archana for always coming up with easy and delicious recipes 5 stars

      Reply
      • Archana says

        June 26, 2023 at 6:32 pm

        Thank you Shivani

        Reply
    5. Mike says

      September 26, 2023 at 3:55 pm

      Just wow. This came out amazing. I doubled it and I'm glad I did. The chicken legs are incredibly tender and the flavor is fantastic. The only thing I didn't have was whole kashmiri pepper so I substituted the 4 of those with 1 large new mexico chili which is a little sweet, a little spicy and a bit smokey, similar to kashmiri from what I can tell my smelling and tasting my Kashmiri powder. I took things just one small step further and removed the chicken and deboned it after cooking for ease of eating. I would make this over and over again.

      Thank you for the recipe!5 stars

      Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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