Achari Murg - Pickled Chicken Curry
This recipe may look a bit lengthy, but the flavour you get at the end makes every step worthwhile.
Achari Murg (Pickled Chicken) is a flavourful curry inspired by Indian pickles, featuring aromatic pickling spices like mustard seeds, fenugreek, and nigella seeds. The result is a tangy, spicy, and utterly delicious curry.
Ingredients (Serves 4-5)
- 1kg diced chicken
- 6 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
- ½ tsp nigella seeds
- 3 small cinnamon sticks
- 1 stalk curry leaves
- 2 tbsp ginger-garlic paste
- 2 tbsp Kashmiri red chilli powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- ½ tsp turmeric powder
- 200g onions, coarsely chopped
- 200g cherry tomatoes, coarsely chopped
- 2 tbsp tomato purée
- 1 tbsp garam masala powder
- 200ml water
- 1½ tsp salt
- 1 tsp vinegar
- 1 tsp ground black pepper
- Fresh coriander, chopped, to garnish
- Toasted sesame seeds (optional)
Method
Part 1: Prepare the Base
1. Heat 2 tbsp oil in a large pan.
2. Add the onions and fry on a low heat until they begin to soften, about 10 minutes.
3. Stir in 1 tbsp ginger-garlic paste and the turmeric powder; cook for 2-3 minutes.
4. Add the chopped tomatoes, tomato purée, coriander powder, cumin powder, 1 tbsp of the chilli powder, and the garam masala.
5. Mix well, cover, and cook on a low heat for 30 minutes until the oil rises to the surface.
Blend to a smooth paste and set aside.
Part 2: Cook the Chicken
1. In another large pan, heat the remaining 4 tbsp oil. Add the cumin seeds and mustard seeds; let them splutter.
2. Lower the heat and add the fenugreek seeds, nigella seeds, cinnamon sticks, and curry leaves. Fry for about a minute.
3. Add the remaining 1 tbsp ginger-garlic paste and fry gently for 2-3 minutes until the raw smell disappears.
4. Add the remaining 1 tbsp chilli powder and cook for 2 minutes, adding a splash of water if needed to prevent sticking.
5. Add the blended onion-tomato base and cook on a low heat for 10 minutes until the oil rises again.
6. Add the chicken pieces and sauté on a high heat for about 5 minutes until well coated.
7. Pour in 100ml water, add the vinegar and salt, and bring to a boil. Cover and cook on a low heat for 15 minutes or until the chicken is tender.
8. Add the ground black pepper and chopped coriander. Simmer uncovered for 5 minutes until the oil rises to the surface. Sprinkle with toasted sesame seeds (optional).
9. Serve with hot rice or naan.
Tips for Perfect Achari Murg
✓ Don't rush the base - 30 minutes of slow cooking develops deep flavour
✓ Blend the base smooth - creates a silky sauce
✓ Toast the pickling spices - releases their aromatic oils
✓ High heat for chicken - seals in the juices
✓ Low and slow at the end - makes the chicken tender
✓ Vinegar is essential - gives that authentic pickle tang
Serving Suggestions
🍚 Hot steamed rice
🫓 Warm naan or roti
🥒 Cooling raita (balances the tang)
🧅 Pickled onions
🥗 Fresh salad
What Makes Achari Murg Special?
Achari Murg gets its name from "achar" (pickle). The curry uses the same aromatic spices found in Indian pickles - mustard seeds, fenugreek, nigella seeds, and vinegar - creating a tangy, complex flavour that's absolutely addictive. It's a restaurant favourite that you can now make at home!
About the Pickling Spices
The combination of mustard seeds, fenugreek, nigella seeds (kalonji), and curry leaves creates that distinctive "pickled" flavour. These spices are commonly used in Indian pickles and bring a unique, tangy depth to this curry that sets it apart from other chicken curries.
Why This Recipe is Worth the Effort
Yes, there are multiple steps, but each one builds layers of flavour. The slow-cooked onion-tomato base, the aromatic pickling spices, and the tangy vinegar all come together to create a curry that's truly special. Once you taste it, you'll understand why every step is worthwhile!
Prep time: 20 minutes | Cook time: 70 minutes | Total time: 90 minutes | Spice level: Medium-Hot 🌶️🌶️