Achari Chicken with Pickling Spices

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

Bone-in chicken simmered in a tangy, oil-forward masala built on the five-spice pickling blend — nigella, fennel, fenugreek, mustard, and cumin seeds — finished with mustard oil and a sharp hit of malt vinegar. The sauce has the puckering, aromatic edge of a good South Asian pickle. This Pakistani chicken recipe, ready in about 70 minutes, pairs bone-in chicken pieces (skinless), mustard oil, and neutral oil for a weeknight-friendly dinner. Each serving lands at about 445 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kg bone-in chicken pieces (skinless)
• 5 tablespoons mustard oil
• 2 tablespoons neutral oil
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 4 dried red chilies, whole
• 1 large onion, finely chopped
• 1.5 tablespoons garlic paste
• 1.5 tablespoons fresh ginger paste
• 4 Roma tomatoes, puréed
• 1/2 cup full-fat yogurt, whisked smooth
• 2 teaspoons Kashmiri red chili powder
• 1.5 teaspoons coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon amchur (dried mango powder)
• 2 tablespoons malt vinegar
• 1.5 teaspoons salt

Instructions

1. Step 1: Heat mustard oil in a heavy pan over medium-high heat until it begins to smoke, then reduce heat to medium — this removes mustard oil's raw bite. Add neutral oil.
2. Step 2: Add the five whole pickling spices together: nigella, fennel, fenugreek, mustard, and cumin seeds, plus whole dried red chilies. Fry 30-40 seconds until mustard seeds pop.
3. Step 3: Add chopped onion and fry 10-12 minutes over medium heat until golden brown.
4. Step 4: Add garlic paste and ginger paste. Cook stirring constantly for 2 minutes.
5. Step 5: Add puréed tomatoes. Cook on medium-high, stirring, for 8-10 minutes until oil separates from the masala.
6. Step 6: Reduce heat to medium-low. Add whisked yogurt one tablespoon at a time, stirring continuously to prevent curdling. Add Kashmiri chili, coriander powder, turmeric, and salt. Stir and cook 3 minutes.
7. Step 7: Add chicken pieces. Toss well to coat in the masala. Increase heat to medium-high and cook uncovered for 5 minutes, turning the chicken.
8. Step 8: Add 1/4 cup water, cover, and cook on medium heat for 20-22 minutes until chicken is cooked through.
9. Step 9: Stir in amchur powder and malt vinegar. Taste and adjust sourness — the sauce should be noticeably tangy.
10. Step 10: Add slit green chilies, stir once, and cook uncovered for 3 more minutes to reduce.
11. Step 11: Garnish with cilantro and serve with paratha or steamed rice.