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Spicy Achari Chicken

Affaf Ali
60 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Spicy Achari Chicken RECIPE

Tender boneless chicken pieces marinated in assorted pickle spices are tangy and simply irresistible. Easy and simple dish with readily available home ingredients. No 'Fancy' ingredients used. Moreover the chicken can be cooked on regular non-stick tava which is the major highlight.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Punjabi
  • Pan fry
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Boneless chicken - 500 grams
  2. Lemon Juice - 1/2 Lemon
  3. Ginger garlic paste - 1/2 tbspn
  4. Hung curd - 100 grams
  5. Roasted gram flour / besan - 3tbspn
  6. Chilly powder - 1/2 to 1tspn
  7. Salt - according to taste
  8. Achari Spice Mix:
  9. Mustard seeds - 1tbspn
  10. Nigella seeds/ Kalonji - 1tbspn
  11. Fenugreek seeds/ methi - 1/4th - 1/2tspn
  12. Carom seeds/ Ajwain - 1/2 tbspn
  13. Fennel seeds/sauf - 1tbspn


  1. Dry roast the Achari mix ingredients for few minutes in low - medium flame till you get light aroma. Once cooled make a coarse powder. Set aside.
  2. In a non stick tava take little oil, when heated add gram flour/ besan and fry till the raw smell is gone. Fry on low flame. Do not burn.
  3. Cut chicken to bite size pieces. Marinate chicken with hung curd, ginger garlic paste, lemon juice, salt, achari spice mix, chilly powder and roasted besan mixture. Mix well and set aside for one hour.
  4. In a non stick tava, add few tspns of oil. Cook chicken on medium flame and turn sides when done.
  5. Serve hot with dip/ chutney of your choice.
  6. Note: The dish might not require the entire spice mixture, so add only what's required according to your spice preference. The remaining can be stored for later use.
  7. Regular oil can be replaced by mustard oil. However it's optional.

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Deepika Rastogi
Deepika Rastogi   Jun-20-2017


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