Name: Achari Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Pakistani
Ingredients: 900 g Chicken, bone-in pieces; 200 g Onion; 250 g Tomatoes; 150 g Plain yogurt; 3 tbsp Neutral cooking oil; 15 g Fresh ginger; 15 g Garlic; 1 tsp Mustard seeds; 1 tsp Fennel seeds; 0.5 tsp Nigella seeds; 0.25 tsp Fenugreek seeds; 1 tsp Cumin seeds; 1 tsp Red chilli powder; 0.5 tsp Turmeric; 3 Green chillies; 2 tbsp Lemon juice; 1 tsp Salt; 150 ml Water

Let’s get cooking.

01
Warm oil and briefly toast mustard, fennel, nigella, fenugreek and cumin. Add chopped onion and cook 7 minutes until golden; add minced ginger and garlic.
02
Add chicken, chopped tomatoes, chilli powder, turmeric and salt. Stir 5 minutes. Lower the heat and mix in whisked yogurt, water and slit green chillies.
03
Cover and simmer 25–30 minutes until chicken is fully cooked. Reduce the sauce uncovered if needed and add lemon juice just before serving.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗

Ingredients & allergy notes

Includes: Milk · Mustard

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

Let’s get cooking.

A little kitchen care

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