Achari chicken karahi is super popular because of its amazing taste, loved by many families for its bold flavors and spicy aromas. Achari means pickle, and in this recipe I used a homemade achar masala. The masala brings a slightly tangy and spicy kick that really gets your taste buds going. It’s just what you need when you’re craving something spicy, tasty, and a bit sour, making it a great pick for family get-togethers or festive events.
What goes into achari chicken karahi
Achari masala
I made homemade achari masala with all the ingredients, but ready-made masala works too.
In the first step we are going to coarsly ground fennel, cumin, and mustard seeds and then add rest of the spices.
Do not grind fenugreek seeds as they turn bitter because of some oil.
I also used nigella seeds (kalonji) , red chili powder (cayenne pepper), salt and turmeric.
To make the achari masala, coarsly ground fennel seeds, cumin seeds and mustard seeds then add fenugreek and nigella seeds. Also add in salt, red chili powder and turmeric.
Chicken
I used one whole chicken cut into 16 pieces, you can check this video how I cut a whole chicken for korma and karahi. Bone in chicken without skin is usually what we use for karahi but you can also made this recipe with boneless chicken
Ginger garlic paste
I prefer using homemade ginger garlic paste, you can check how I make and freeze my ginger and garlic in this video.
I used 1 tbsp of ginger and garlic paste in this recipe. Cook the chicken in oil until it changes color, then add the paste and cook briefly before adding masala.
Oil
Use any neutral oil such as canola or avocado oil for this recipe.
I used 8 garden-grown green chilies; choose any variety based on your spice preference, but milder ones are preferable.
Mix 1 tbsp of prepared achar masala with 1 tbsp of lemon juice to make a paste and set it aside.
To fill the chilies with achar masala, make a cut in the middle to split open then fill it with a mix of achar masala and lemon juice.
Tomato puree
I took 3 large tomatoes and blend them with a little bit of water. You can also use tomato sauce if you want but use the one without additional salt.
Garnish
I like to add freshly cut ginger at the end which not looks beautiful but also gives freshness to the achari karahi.
How to serve achari chicken karahi
To serve the achari chicken karahi, garnish with juliened ginger and serve with naan, roti or paratha. I like to serve it with naan which just adds to the richness and makes the whole meal even better.
How to store chicken karahi
Any leftovers can be stored in a refrigerator in an air-tight container for up to 3 days. It can also be kept in the freezer for a couple of weeks. Simply thaw it in the refrigerator and heat it in the microwave once ready to eat.
Achari chicken karahi
Ingredients
- 2.2 lbs chicken
Spices for step 1
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
Spices for step 2
- 1 tsp fenugreek seeds never grind these seeds as they turn bitter
- 1 tsp Nigella seeds
- 1 tsp salt
- 1 tsp crushed red chilies
- 1/2 tsp red chili powder
- 1/3 tsp turmeric
Other Ingredients
- 3 tomatoes large
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup oil
- 1 tbsp lemon juice
- 6-8 green chilies
Instructions
Prepare achar masala
- In a blender, add fennel, cumin, and mustard seeds (step 1) to make a coarse powder. Now mix the rest of the ingredients (step 2 ) to make achari masala.
Prepare green chilies
- In a separate bowl, mix 1 tbsp of achari masala with 1 tbsp of lemon juice to make a paste
- Make a cut in the green chilies and fill in with the achari masala paste and set it aside for later.
Cook chicken
- In a pan add 1/2 cup of oil and then sliced chicken. Cook over medium heat for 3-4 minutes.
- Once chicken starts changing color, add ginger garlic and rets of the achari masala.
- Mix it well and cook for about 5 minutes.
- Add three big tomatoes to a blender to make a paste and add that to the chicken.
- Cover and cook on medium-low heat until chicken is fully cooked through. About 20 minutes.
- Place filled green chilies on the chicken and cook for another 2 minutes.
- Garnish with ginger and enjoy.