Chicken Achaari

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 kg - chicken
  • 4 - medium size onions, finely sliced
  • 4 - tomatoes, medium size, chopped
  • 1 tbsp - garlic paste
  • 1 tbsp - ginger paste
  • Salt as taste
  • 1.5 tsp - red chilli powder
  • 1/4 tsp -turmeric powder
  • 1 tsp - coriander powder
  • 250 g or 1 cup - curd
  • 1 tbsp - lemon juice
  • 8 - big green chillies
  • 1.5 tsp - fennel seeds
  • 1 tsp - Nigella Sativa seeds

How to Make Chicken Achaari

  • Dry roast fennel seeds and onion seeds in a frying pan for 2-3 mins on low heat or till you get nice smell of fennel seeds. Keep aside.
  • Beat curd with a fork and keep aside.
  • Heat oil in a deep pan and fry finely sliced onions till light golden brown.
  • Add garlic paste and ginger paste.
  • When the pastes turn slightly brown, add the chopped tomatoes.
  • Cook covered on low heat till tomatoes are soft.
  • Add chicken and salt and fry for a few minutes.
  • Now add red chilli powder, turmeric powder, coriander powder and 1 cup water.
  • Bring to a nice boil.
  • Cover and cook till chicken is half done.
  • Add the beaten curd, lemon juice and green chillies.
  • Cook on medium heat for 2-3 minutes.
  • Stir in dry roasted fennel seeds and Nigella seeds.
  • Cover and cook till chicken is done.
  • Increase the heat and let it cook till oil separates and the gravy thickens.
  • Recipe Courtesy: Mareena's Recipe Collections