achari chicken curry - Indian hotel style
Just a little bit of Indian pickle makes an amazing difference to the flavour of achari chicken curry
Servings: 2
Calories: 589kcal
Ingredients
achari masala
- 3 dried kashmiri chilies stemmed and seeded.
- 2 tsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp mustard seed - brown
- 1 tsp fennel seed
- 1/4 tsp fenugreek seed
The spice mix
- 1 1/2 tsp achari masala - the ground spice. See above
- 1 tsp kashmiri chili powder
- 1 tsp kasoor methi - dried fenugreek leaves
- 1/4 tsp turmeric
- 1/2 tsp kosher salt
achari chicken curry
- 3 tbsp neutral oil - mustard oil is more traditional. I like half mustard oil and half neutral (e.g. vegetable oil)
- 1 tbsp garlic ginger paste - recipe link below
- the spice mix from above
- 2-3 finger hot (jwala) green chilies cut into 1 inch pieces (optional and really depends what pickle you choose)
- 1 cup Indian hotel curry gravy - Recipe link in the notes. Don't worry if it seems too thick. The juices from the chicken will thin it out.
- 3 boneless, skinless chicken thighs cut into 4 pieces each
- 2-3 tsp garlic pickle - possibly more - see note below.
- 1/4 tsp naga pickle - optional but so tasty. Even a 1/4 tsp will add real heat though so be careful.
- 1/4 cup chicken stock - if needed.
Instructions
Make the achari
- Pre-heat a small skillet over medium-low heat.
- Add the spices except the kashmiri chilies to the skillet.
- Toast, shaking the pan, until they just start to get fragrant. This should take a two or three minutes. Add the kashmiri chilies and toast until the chilies start to colour. This happens fast so pay attention.
- Let cool and grind to a powder with little chunks in it. Not super fine but not coarse either. Fine with little coarse bits in it. I should take a picture. I like a coffee grinder for this. The old ones with the blade work well. Not the best for coffee. Great for spices.
- You won't need all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place so it's ready for next time.
Do your prep
- Measure out your spice mix. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies if using.
- Make sure you have everything ready to go.
Make the achari chicken curry
- Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
- Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.
- Turn your heat down to medium low and add your spice mix. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.
- Add the green chilies if you are using them. Cook another 30 seconds or so.
- Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
- Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
- Add the garlic pickle (or whatever pickle you decide to use) and the optional naga pickle if using. Stir well to combine.
- Look at the consistency. You have a decision to make. If the chicken threw a lot of liquid the sauce might be right. If not, add a tablespoon or two of chicken stock and mix it in. Look again. If you are happy with it, cover and simmer for 2 minutes. If it's still too thick, add a bit morestock. I've never added more than a 1/4 cup.
- Achari chicken curry is great with rice and a chickpea curry if you are feeling really motivated.
Notes
You can use whatever pickle you fancy for this recipe. Different pickles have different flavour profiles and intensity. Start with two teaspoons and taste. If you feel you want more flavour add another teaspoon. With naga pickle I would start at 1/2 tsp maximum. Two teaspoons of naga pickle will likely melt your face and quite possibly the pan you are cooking the curry in.
Make your Indian hotel curry gravy ahead of time. It does take time to make so think about doing it the day before. You can freeze one cup portions and pull them out when you need them. That's what I do.
For maximum flavour consider making your garlic ginger paste from scratch. I know I say this a lot but it makes such a difference.
1 cup is 237 ml.
Nutrition
Serving: 2servings | Calories: 589kcal | Carbohydrates: 16g | Protein: 35g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 1253mg | Potassium: 779mg | Fiber: 5g | Sugar: 6g | Vitamin A: 702IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 4mg