Achari Chicken. (Siliconeer)

A spicy sizzling chicken preparation that goes well with both roti or Naan, not for the faint at heart, writes Chef Sanjay Patel.


  • 750 gm. chicken on the bone, skinless, medium sized pieces
  • 3 tbsp. mustard oil or vegetable oil
  • 1 tsp. fenugreek seeds
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • ½ tsp. nigella seeds or onions seeds
  • 4 dried whole red chilies
  • 2 tbsp. ginger garlic paste
  • 1 large white onion finely sliced
  • 1½ tbsp. tomato puree
  • ½ tsp. turmeric powder
  • 2 tsp. red chili powder
  • 100 ml. water
  • 100 ml. lightly beaten yogurt
  • 1 tbsp. lemon juice
  • salt to taste
  • chopped cilantro leaves to garnish


In a heavy bottom sauce pan, heat mustard oil. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a minute, or so. Also add whole red chilies, stirring to make sure they don’t burn.

Add sliced onion and fry until light brown in color and have softened for about 8-10 mins. Now add ginger/ garlic paste. Mix well. Stir in the tomato puree, turmeric powder and chili powder. Cook for a couple of minutes till the oil leaves the sides of the pan.

Add chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent, stirring a couple of times.

At this stage, add the yogurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add salt and lemon juice to taste.

Garnish with cilantro leaves. Serve hot with roti or naan.