Step-by-Step Instructions

1. 1.Prepare the Achari Masala

   In a blender, add 2 teaspoons of coriander seeds, 2 teaspoons of cumin seeds, 1 teaspoon of fennel seeds, 1 teaspoon of mustard seeds, 1 teaspoon of nigella seeds, and 0.5 teaspoon of fenugreek seeds. Pulse the mixture to create a coarse powder, not a fine one. Alternatively, use a mortar and pestle.

2. 2.Marinate the Chicken

   In a bowl, combine 900 grams of curry-cut chicken with 1 teaspoon of salt, 0.5 teaspoon of turmeric powder, 4 tablespoons of yogurt, 1 tablespoon of ginger garlic paste, and half of the prepared achari masala. Mix thoroughly, ensuring the chicken is well coated. Cover and refrigerate for at least 1 to 2 hours to allow the flavors to meld.

3. 3.Prepare the Stuffed Green Chilies

   Take 6 large green chilies (pickle chilies or fresh jalapeños). Make a slit down the middle of each chili, being careful not to cut all the way through. Stuff each chili with chaat masala.

4. 4.Fry the Green Chilies

   Heat 3-4 tablespoons of oil (traditionally mustard oil, but bacon fat was used in the video) in a kadai (wok) over medium-high heat. Add the stuffed green chilies and fry them until they are nicely blistered on all sides. Remove the fried chilies from the pan and set aside.

5. 5.Sauté Onions and Cook Chicken

   In the same oil, add 2 dried Kashmiri red chilies and 1 large finely chopped onion. Sauté the onions for 4-5 minutes until they become nice and translucent. Add the marinated chicken to the kadai. Turn up the heat and sauté the chicken for a few minutes.

6. 6.Add Tomato and Spices

   Pour in 150 grams of tomato puree and 1 tablespoon of Kashmiri red chili powder. Add 1/2 cup of water and mix everything well.

7. 7.Simmer the Chicken

   Cover the kadai with a lid and cook for 8-10 minutes, allowing the chicken to simmer and absorb the flavors.

8. 8.Incorporate Chilies and Pickle

   Uncover the kadai. Add the previously fried green chilies to the chicken. Stir in 1 tablespoon of mango pickle, which is key for the authentic achari flavor. Add an additional 1/4 cup of water if needed for desired consistency. Mix well.

9. 9.Final Cooking and Garnish

   Cover the kadai again and cook for another 5 minutes until the chicken is tender and fully cooked. If you prefer a less saucy consistency, you can reduce the gravy further. Finish the dish by garnishing with fresh chopped coriander.

10. 10.Serve and Enjoy

    Serve the Achari Chicken hot with Jeera rice or your preferred accompaniment.