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-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken pieces (skinless), mustard oil, neutral oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.