5 Tips To Make Perfect Achari Chicken At Home
Image Credit: Achari Chicken | Image Credit: Freepik.com

One of the popular North Indian dishes that are loved by most spicy and non-vegetarian people is achari chicken. The delightful blend of flavours and spices when mixed with tender chicken results in a delightful dish. Achari chicken simply translates to pickled chicken that is, chicken cooked with pickles or achar.   

Achari chicken has a tangy and spicy flavour that is derived from a blend of pickling spices. As much as you like the dish, for novice, it becomes difficult to understand the balanced quantity of the pickle to the chicken. Making achari chicken at home allows for customisation and control over ingredients that ensure a delicious outcome every time.  

If you’re planning to make achari chicken at home, follow these tips below to achieve a perfect one. Take a look:   

  • Choose The Right Cut Of Chicken  

To achieve the perfect taste and texture of your achari chicken, the choice of chicken plays a crucial role. Opt for bone-in, skin-on chicken pieces such as thighs or drumsticks for maximum juiciness and flavour. The bones contribute depth to the sauce and the skin adds richness and helps to keep the meat moist during cooking. However, if you prefer boneless chicken, ensure you adjust the cooking time accordingly. 


  • Toast And Grind Your Spices Fresh  

Achari chicken gets its flavour and aroma from the blend of pickling spices such as mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. To elevate the aroma and potency of the spices, you need to dry toast them in a pan before grinding them to a coarse powder. This step intensifies the flavour and adds depth to the dish. You can achieve superior results with freshly ground spices as compared to the pre-packaged pickled masala. So, take a little extra effort to grind them at home.  

  • Marinate For Maximum Flavor Infusion  

The only way you can infuse bold flavours of the pickling spices into the chicken pieces is by marinating them. Marinate the tender bone-in chicken pieces with yoghurt, ginger-garlic paste, freshly ground spice blend, lemon juice, and a pinch of salt. Coat the chicken pieces with the marinade and allow it to rest for at least 2-4 hours or overnight. The long marination allows the flavours to penetrate deeply into the meat.   

  • Slow Cook For Tender Perfection  

To achieve the best result, slowly cook the achari chicken over low heat so that the flavours meld and the chicken becomes tender. You can start the process by sauteing onions, tomatoes, and green chillies in oil until they turn soft and aromatic. Add the marinated chicken pieces along with the remaining marinade and cook them gently till the sauce thickens. Do not rush the cooking process by increasing the heat. Slow cooking makes sure that the chicken remains juicy and succulent.    

  • Balance The Tanginess And Spice  

Perfection lies in the balance of tanginess and spice in the achari chicken. Adjust the lemon juice according to your preference to achieve the desired level of tanginess. Also, the number of green chillies or red chilli powder you’re using in the dish should suit your taste. Taste and adjust for seasoning as and when needed.