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Achari Masala in a bowl.

Achari Masala (Traditional Punjab Curry)

Try this delicious Achari masala chicken recipe that combines a unique blend of spices with tender marinated chicken to create a rich and aromatic curry, perfect for dinner time. It's a traditional recipe from Punjab in Indian that is packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 346 kcal

Ingredients
 
 

  • 1 teaspoon fennel seeds
  • 1 teaspoon nigella seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoons coriander seeds

Chicken Marinade

  • 900 grams chicken pieces
  • 1/2 of the achari masala prepared above
  • 1 tablespoon ginger garlic paste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 4 tablespoons yogurt 60 grams

For Chili Preparation

  • 6 green chilies
  • Chat masala as needed

For Curry

  • 2 Kashmiri dried chilies
  • 2 red onions finely chopped
  • 150 grams tomato puree
  • 1 teaspoon Kashmiri chili powder
  • 1 tablespoon mango pickle
  • Fresh cilantro chopped, for garnish

Instructions
 

Prepare Achari Masala:

  • In a small blender, pulse together the fennel seeds, nigella seeds, cumin seeds, mustard seeds, fenugreek seeds, and coriander seeds until you have a coarse powder.

Marinate the Chicken:

  • In a large bowl, mix together the chicken pieces with salt, turmeric powder, yogurt, ginger garlic paste, and half of the achari masala. Leave to marinate in the refrigerator for at least 1 hour.

Prepare the Chilies:

  • Slice a slit into each green chili lengthwise. Add about 1/2 teaspoon of chat masala to each green chili. Set to the side.

Cook the Curry:

  • Heat mustard oil in a large pot or karahi over medium heat. Add the green chilies and sauté until they are blistered and slightly browned. Remove from the pan and set aside.
  • Add the Kashmiri dried chilies and chopped red onions to the pot. Sauté until the onions turn translucent, about 4-5 minutes. Increase the heat to high and add the marinated chicken. Sear the chicken until browned.
  • Mix in the tomato puree, Kashmiri chili powder, and 1/2 cup of water. Cover and cook for 8-10 minutes. Add the blistered green chilies and mango pickle. Cover and cook for an additional 5 minutes or until the chicken is fully cooked. Garnish with fresh chopped cilantro and serve.

Nutrition

Calories: 346kcalCarbohydrates: 11gProtein: 24gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 120mgSodium: 130mgPotassium: 584mgFiber: 3gSugar: 5gVitamin A: 327IUVitamin C: 9mgCalcium: 74mgIron: 3mg
Keyword Achari Masala
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