Achari Chicken

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

For those who love their Indian chicken recipes, the ultimate is the Achari Chicken one. Easy to prepare, full of flavour, and lip-smacking to taste, Achari Chicken is one of the best chicken recipes you can find.

To make Achari chicken, add sliced onions to heated oil in a saucepan and fry them till they take on a lovely light golden colour. To them, add sliced tomatoes and cook the onion-tomato mixture till it becomes soft and melting. To the mixture, add chicken pieces, haldi, red chilli powder, salt, ginger-garlic paste, and yogurt and cover to cook till the chicken is half done. Next, you need to roast kalonji, fennel, jeera and mustard seeds till the fennel is light brown, set aside 2 tsps. of mixture and grind the rest.

The next mixture to be made is lemon juice and haldi powder, which needs to be stuffed into green chillies. Sprinkle the ground roasted mixture over the chicken and add the remaining lemon-haldi paste to the chicken mixture and cook till done. After about 10 minutes, add the stuffed chillies and cook for 10-15 minutes. Serve hot!

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 2 tbsp - refined oil
  • 1 kg - chicken
  • 250 g - yogurt
  • 3 - large red tomatoes, finely sliced
  • 4-5 - onions, finely sliced
  • 2 tbsp - ginger-garlic paste
  • 6-7 - large green chillies
  • 1.5 tsp - fennel
  • 1.5 tsp - mustard
  • 1.5 tsp - jeera
  • 1.5 tsp - kalonji
  • Juice of one large lemon
  • Red Chilli Powder, Salt and Turmeric powder to your taste

How to Make Achari Chicken

  • Take oil in a heavy saucepan and heat, then add sliced onions to it and fry till light golden in colour.
  • Add sliced tomatoes and cook till they become soft and melt.
  • Then add chicken pieces, yogurt, ginger-garlic paste, salt, red chilli powder, haldi and cover till the chicken is half done.
  • Roast mustard, jeera, fennel, and kalonji together till fennel is light brown in colour.
  • Take 2 tsps of this mixture and keep aside. Grind the rest to a powder.
  • Then add haldi to the powder and make it into a thick paste with lemon juice. Stuff this paste into the green chillies and keep aside.
  • Add the remaining paste to the chicken, sprinkle the roasted mixture over the chicken and cook till it is done.
  • After 5 minutes add the stuffed chillies to the chicken and cook on very low heat for 5-10 minutes.