May 5, 2023 0 Comments

Achar Chicken   


Servings 4


1 lb boneless chicken cut into 1 inch cubes (see notes for bone in)
Juice of one Lemon
5-6 green chilies for stuffing – pakistani, shishito, anything large enough to stuff
3-4 tbsp Achar Masala (recipe below or use storebought)
4 tomatoes, finely chopped or pureed (approx 1 ¼ cup)
3 tbsp yogurt, whipped
1 sprig curry leaves
1 tsp garlic paste
1 tsp ginger paste
1 tbsp tomato paste (optional, see notes)
Oil for cooking

Achar Masala

 1 tbsp saunf/ anise coarsely grind, a few seconds in the spice grinder or some good grinds
in a mortar and pestle
1 tbsp coriander seeds coarsely grind, a few seconds in the spice grinder or some good
grinds in a mortar and pestle (can do this with the saunf)
3/4 tsp chili flakes
3/4 tsp chilli powder
3/4 tsp salt
1/2 tsp nigella seeds (kalonji)
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds (methi dana)


 1. Combine the achar masala.
 2. Cut a small slit into your green chilies making sure not to cut them open entirely. Stuff half
the achar masala into your green chilies with your lemon juice. If you have masala left over
that’s just fine – you can just add it to the chicken later
 3. Heat 3-4 tbsp of oil in a saute pan that has a lid on medium heat

4. Add your cry leaves and as soon as they sizzle add your ginger garlic pastes, achar
masala (including what’s left from stuffing chilies), chicken
 5. Give it a good stir to coat evenly – saute for about a minute
6. Take the pan off the heat, add your tomato puree/ chopped tomatoes and yogurt, mix well
and bring to a boil on medium high heat.
7. Cover and simmer on low till the chicken is tender and oil rises to the top.
8. Crank up the heat to saute the mix down to your desired consistency then adjust
9. Add your tomato paste, mix, top with stuffed green chilies and let cook covered on low
heat for 5-6 minutes.

For bone in chicken use the equivalent of 2lbs or roughly 1kg, add two more tomatoes for a
saucier dish (optional) and it’ll cook the same way.
In season tomatoes have a nice robust color and tang, in the absence of them a little tomato
paste goes a long way.

Leave a Comment

Your email address will not be published.