Dish of Achari Chicken
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Achari Chicken


India - North   -   Achari Murgh
Makes:
Effort:
Sched:
DoAhead:  		 2 #
***
2-1/4 hrs
Yes		 Spectacularly flavorful chicken made with Indian pickle masala rather than curry powder. This recipe reheats well. See also Comments.

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Chicken meat (1)  
Achari Masala (2)
-- Aromatics
Onion
Tomatoes
Garlic
Ginger root
-- Spicing
Turmeric
Chili Powder (3)
Sugar
Salt
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Yogurt (4)
Oil, Mustard (5)
Nigella seeds
Mustard seeds (6)
Asafoetida (7)
Water, Hot
Pickle (opt) (8)
Lemon Juice (opt.)  
-- Garnish
Cilantro
Ginger root
Do Ahead   -   (45 min -or- 10 min)
  1. Prepare Achar Masala. See Achar Masala for two recipes.
PREP   -   (45 min)
  1. Cut CHICKEN into pieces about 1-1/2 inches on a side.
  2. Chop ONION very fine
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine.
  4. Slice GINGER very thin and chop fine, Crush GARLIC and chop fine. Pound both to a paste in a mortar.
  5. Mix all Spicing Items.
  6. Mix Nigella and Mustard Seeds.
  7. IF Using: Squeeze LEMON JUICE .
  8. For Garnish: Chop CILANTRO medium. Slice GINGER very thin and cut slices into narrow strips.
RUN   -   (1-1/3 hrs)
  1. Pour off any whey on the Yogurt. Spoon into a bowl and whip it until it is completely smooth. set aside.
  2. In a sauté pan (3-1/2 quart), heat Oil.   IF Using Mustard Oil, heat until you see the first wisp of smoke, then take off the heat and let cool to about 350°F/175°C frying temperature.
  3. Stir in Nigella mix and fry stirring until mustard seeds start to pop, then stir in Asafoetida for just seconds, followed by Onions.
  4. Fry Onions, stirring over medium heat until a medium blonde color.
  5. Stir in Garlic Mix and fry just until aromatic.
  6. Lower heat and stir in Achar Masala until aromatic, about 1 minute, then immediately stir in Tomatoes. Fry stirring until most (but not all) liquid has evaporated.
  7. Stir in Spicing mix and fry stirring for 2 minutes.
  8. Turn the heat very low. A little at a time, stir Yogurt into the sauce until it is completely incorporated. Turn the heat up a little and continue to cook, stirring very often until there is little liquid left.
  9. Stir in Chicken and cook stirring until the raw color is completely gone.
  10. Add Hot Water to loosen the sauce, but not to the final consistency you want, as the chicken will exude water as it cooks.
  11. Simmer covered until Chicken is fully cooked, about 20 minutes for chunks, longer for bone-in. Stir frequently. As it nears fully cooked, add Hot Water as needed for desired consistency. Keep in mind that there will be less water in it than it looks like there is while simmering.
  12. IF Using: stir in Lemon Juice or Pickle. Take off heat and let rest for a few minutes.
  13. Serve hot with plenty of steamed Basmati Rice, Roti, or Naan.
NOTES:

  1. Chicken:

      Weight is skinless, boneless and fat removed. Thigh/Leg meat has the best flavor and texture. In India this recipe would usually be skinless bone-in chicken parts. I find boneless meat far better for buffet service, and it would eliminate fighting over who gets which parts at the family table. Do it whichever way you want.

  2. Achar Masala:

      This is a pickling masala, but also used in a number of stewed dishes, like the one above. We have two recipes for this masala. Achar Masala makes a cup and a half. The simpler Achar Masala - Quick makes 5 Tablespoons, fine for two recipes of the size given above. Recipes vary widely on amount, from 3/4 Tablespoon to 4 Tablespoons, so you can use the amount you prefer.

  3. Chili Powder:

      Here you use your own best judgement as to how hot and how much. It can be anything from Aleppo Mild on through Indian Extra Hot or Cayenne. I use Kashmir or Aleppo Extra Hot for a moderate chili bite. For details see our Indian Chilis page.

  4. Yogurt:

      You need to use an All Natural, Full Fat, Whole Milk Yogurt. Low Fat Yogurts are prone to curdling when mixed into the masala. Greek Yogurt may work but is more of a risk.

  5. Mustard Oil:

      This is traditional and gives the most authentic flavor. Follow the heating instructions above, as this removes the acrid taste of the raw oil. Other oils can be used, such as Pure Olive Oil (not Virgin). For details see our Mustard Oil page.

  6. Mustard Seed:

      In India, Black Mustard Seeds are used because they pop at a known temperature, but Yellow Mustard Seeds pop at about the same temperature, 400°F/200°C.

  7. Asafetida:

      [Hing]   This is the resin of a large fennel plant. Measure is for pure Auravedic grade. If using the more common Hing Powder, use 1/2 teaspoon, as it is seriously cut with rice flour. If you don't have it, skip it. This recipe contains plenty of Onions, so will not lack flavor. For details, see our Asafoetida page.

  8. Pickle:

      Some people add 1 Tablespoon of an Indian Pickle, Aam Ka Achar (Mango Achar), a paste like pickle made from unripe mangos. Some people use just a little oil from the pickle, and others use no pickle at all. Others may use Lemon Juice.

  9. Comments:

      Most recipes for this dish are surprisingly similar, but a few are quite different. Some modifications can be applied, for instance one writer adds 1/2 green bell pepper, diced, and calls it her "secret ingredient".
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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