Achari Murgh

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. In a bowl, mix the yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, and salt, then coat the chicken thoroughly. Let it stand while you prepare the masala; this short marinade improves flavour and helps the chicken stay tender.

   500 g bone-in chicken, skin removed, cut into medium pieces120 g plain full-fat yogurt20 g ginger-garlic paste6 g Kashmiri chili powder2 g ground turmeric5 g salt
2. 2

   Set a heavy pan or karahi over low heat. Dry-toast the mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, cumin seeds, and coriander seeds for 1-2 minutes until fragrant. Do not let the fenugreek darken too much or it will turn bitter. Coarsely crush the toasted spices in a mortar or spice grinder.

   6 g mustard seeds2 g fenugreek seeds5 g fennel seeds2 g nigella seeds3 g cumin seeds5 g coriander seeds
3. 3

   In the same pan, heat the oil over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring often, until soft and deep golden. Well-browned onions build the body of the gravy, but reduce the heat if they start catching.

   20 g neutral oil120 g onion, finely sliced
4. 4

   Add the chopped tomato and slit green chilies. Cook for 5-6 minutes, pressing the tomatoes as they soften, until the oil begins to separate at the edges and the mixture becomes jammy.

   180 g tomato, finely chopped2 small (10 g) green chilies, slit
5. 5

   Add the marinated chicken and all of its marinade to the pan. Increase to medium-high heat and cook for 5-6 minutes, stirring to seal the chicken and cook off the raw yogurt smell.

   500 g bone-in chicken, skin removed, cut into medium pieces120 g plain full-fat yogurt20 g ginger-garlic paste6 g Kashmiri chili powder2 g ground turmeric5 g salt
6. 6

   Stir in the crushed achari masala and cook for 1 minute so the spices bloom in the fat. Add the water, bring to a gentle simmer, then cover and cook over low-medium heat for 12-15 minutes, stirring once or twice, until the chicken is cooked through and tender. The thickest piece should reach at least 75°C and the gravy should be thick, glossy, and lightly clinging.

   6 g mustard seeds2 g fenugreek seeds5 g fennel seeds2 g nigella seeds3 g cumin seeds5 g coriander seeds120 ml water
7. 7

   Uncover and finish with the garam masala, lemon juice, and chopped fresh coriander leaves. Simmer 1 minute more, then rest off the heat for 3 minutes before serving so the achari flavours settle and round out.

   2 g garam masala10 ml lemon juice10 g fresh coriander leaves, chopped

Origin & History

Achari Murgh is a Pakistani chicken curry inspired by the spice profile of South Asian pickles, or achar. Its signature flavour comes from mustard, fenugreek, fennel, and nigella seeds, which create a tangy, aromatic, slightly sharp masala without needing actual pickle in the pan.