Step 1: Prepare Achari Masala (Spices)

Add 2 tbsp coriander seeds, 1 tbsp fennel seeds, 1 tbsp cumin, and 1 tsp mustard seeds to a grinder.

Step 2: Lightly Crush Masala

Lightly crush the spices in the grinder. Ensure it is not a fine powder, but rather a coarse mixture.

Step 3: Combine Masala Ingredients

Transfer the crushed masala to a bowl. Add 1/2 tsp nigella seeds, 1/4 tsp fenugreek seeds, 1 tsp mango powder, 2 tsp crushed red chilli, 2 tsp salt, 1/2 tsp turmeric powder, and 1 tsp red chilli powder.

Step 4: Mix Achari Masala

Mix all the added spices thoroughly in the bowl until well combined.

Step 5: Prepare Achari Mirch Filling

In a separate small bowl, take 2 tbsp of the prepared achari masala and add 1 tbsp lemon juice. Mix well to form a thick paste.

Step 6: Stuff Green Chillies

Take 6 green chillies, make a slit down the middle of each, and carefully remove the seeds. Fill each chilli with the prepared achari mirch paste. Set aside.

Step 7: Sauté Onions

Place a pot on medium heat and add 1/2 cup oil. Once hot, add 3 medium sliced onions and cook until they become translucent, which should take about 3-4 minutes.

Step 8: Add Ginger and Garlic Paste

Add 1 tbsp garlic paste and 1 tbsp ginger paste to the translucent onions in the pot. Stir well.

Step 9: Cook Chicken

Add 1 Kg of medium-sized chicken pieces to the pot. Cook, stirring continuously, until the chicken pieces turn white, approximately 3-4 minutes.

Step 10: Add Remaining Masala

Add the remaining achari masala (from step 4) to the chicken and mix thoroughly, ensuring all chicken pieces are coated.

Step 11: Add Tomatoes and Yogurt

Add 3 medium chopped tomatoes and 1/2 cup yogurt to the chicken. Mix all ingredients well until combined.

Step 12: Simmer Chicken

Cover the pot and cook on medium heat for 10 minutes. Stir every 3 minutes to prevent burning and ensure even cooking, until the chicken is tender and the oil separates from the gravy.

Step 13: Add Stuffed Chillies

Add the prepared achari mirch (stuffed green chillies) to the chicken curry.

Step 14: Cook Chillies

Cover the pot again and cook for 2 minutes to allow the flavors of the chillies to infuse.

Step 15: Finish with Lemon Juice and Cilantro

Remove the lid, add 1 tbsp lemon juice and 1/2 cup chopped cilantro. Gently mix everything together.

Step 16: Dum Cook

Cover the pot and cook on low heat (dum) for 5 minutes to allow the flavors to meld and the chicken to become extra tender.

Step 17: Serve Achari Chicken

Dish out the Achari Chicken and serve hot with naan or rice.

• When crushing the achari masala, do not make it a fine powder; keep it lightly crushed for texture.

• Stir the chicken every 3 minutes during the initial cooking phase to ensure even cooking and prevent sticking.