Achari chicken curry is an aromatic, flavorful and tangy North Indian dish made with the same spices that are typically used to make Indian pickles, also known as achar.
Out of all Indian chicken curries, I’d say achari chicken curry (also known as achari murgh) is the most flavorful. Bold statement, I know. But this pickled chicken curry is incredibly flavorful and only gets better with time. Trust me, you will absolutely love the leftovers!
If you’ve ever tried achar (an Indian pickle) before, then you’ll immediately note that this curry has a similar flavorful profile. That’s because achar and achari chicken have a lot of the same spices.
This achari chicken curry is well spiced but not necessarily spicy. You can easily adjust the level of heat by adjusting the amount of cayenne or red chili powder that you use.
Serve this tangy pickled chicken curry with a side of yogurt/raita, a side (like aloo gobi and/or langar dal) and basmati rice. And then after you eat it, come back and leave me a comment to let me know what you think!
- 2 pounds skinless and boneless chicken thighs cut into bite-sized pieces
- 1 cup fresh tomato puree approx. ½ pound tomatoes
- ½ cup water
- Cilantro garnish
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they brown, add the bay leaf and onions. Stir-fry for 6-7 minutes, or until the onions begin to brown.
- Add garlic, ginger, spices and stir briefly. Add the chicken and give everything a good mix so that the chicken is well coated with the spices.
- Add the pureed tomatoes and cook for 5 minutes, stirring occasionally. Then add the water.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro.