Achari Chicken – Punjabi Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10: Serve and Enjoy

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

• Blend the achari masala coarsely, not into a fine powder, for best texture and flavor.

• Marinate the chicken for at least 1-2 hours in the refrigerator to allow the flavors to fully develop.

• Use large green chilies, often called pickle chilies, or fresh jalapeños if the former are unavailable.

• Adding mango pickle is the secret to achieving the authentic tangy 'achari' flavor.

• Adjust the consistency of the gravy by reducing it further if you prefer a less saucy dish.

• Instead of a blender, you can use a mortar and pestle to grind the achari masala.

• This recipe works well with chicken drumsticks and thighs on the bone.

• Traditionally, mustard oil is used for cooking, which can be substituted for bacon fat or other cooking oils.