Tangy Achari Chicken with Pickling Spices
Inspired by the bold, pungent flavors of Indian pickles, this chicken curry features a heady mix of nigella seeds, fenugreek, mustard seeds, and fennel that create a tangy, slightly sour sauce unlike any other curry. The yogurt-based gravy keeps the chicken meltingly tender while the pickling spices deliver an addictive punch.
Ingredients
- 1.5 lbs chicken thighs, bone-in or boneless, cut into pieces
- 1 cup yogurt, whisked smooth
- 2 tablespoons mustard oil
- 1 large onion, finely chopped
+ 12 more ingredients
Instructions
Heat the mustard oil in a heavy pan until it just begins to smoke, then let it cool for 30 seconds (this removes the raw pungency). Return to medium heat.
Add the nigella seeds, mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds all at once. Let them crackle and pop for about 20 seconds, shaking the pan.
Add the chopped onion and cook until golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and cook for 1 minute, then add the chopped tomatoes. Cook until the tomatoes break down completely and the oil separates, about 6-7 minutes.
Add the Kashmiri chili powder and turmeric. Stir for 30 seconds to bloom the spices.
Add the chicken pieces and sear on medium-high heat for 3-4 minutes, turning to brown all sides.
Reduce heat to low and slowly stir in the whisked yogurt, one spoonful at a time, stirring continuously to prevent curdling.
Cover and simmer on low heat for 20-22 minutes until the chicken is cooked through and the sauce has reduced to a thick, clinging gravy.
Sprinkle amchur powder over the top and stir through. Garnish with cilantro and serve with hot rotis or paratha.
Nutrition Estimate
Per serving • Estimated by Blinner AI