Achari Murgh – Achari Chicken using mango pickle

Achari chicken – a gravy that has a pickling flavour. I tasted achari chicken first time at a Hyderabadi hotel along with Naan. It was so delicious. We used to get and eat from that restaurant like once a month. Then I started to try the recipe at home. It came out well in the first time itself. I have also tried this recipe with paneer, cauliflower. I also cook achari pulao. It is a simple pulao recipe, but it tastes amazing. I have already posted achari cauliflower recipe. In this to give a pickling taste I have used store-bought mango pickle. This achari is a simple to make gravy that tastes delicious with Naan, pulao and Rice. I made it yesterday with Pulao, khatti dal and onion raita.

Let’s see how to make this recipe.

Preparation Time : 20 mins

Marination Time : 30 mins

Cooking Time : 25 mins

Serves : 5



Onion – 2(sliced)

Mustard seeds – 1/2 tsp

Fenugreek seeds – 2 pinch

Kalonji seeds – 1/2 tsp

Dried Red chillies – 5

Curry leaves – 2 sprigs

Ginger garlic paste – 1tbsp

Mango pickle – 2 tbsp or as required.

For Marination

Chicken – 500g

Yoghurt – 1cup

Turmeric powder – 1/2 tsp

Kashmiri Red chilli powder – 2 tsp

Red chilli powder – 1.5 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Garam masala powder – 1 tsp

Salt – 1 tsp


1.Clean and wash the chicken pieces well. Marinate it well with yoghurt, Turmeric powder, red chilli powder, Kashmiri Red chilli powder, salt, Coriander powder, Cumin powder and garam masala powder. Allow it to marinate for about 30 mins to 1 hr.

2. Heat oil in a pan. Add the sliced onions into it and fry it into golden crisp. Then remove it from oil and add it to the marinated chicken and mix well with hands.

3. To the remaining oil, add Mustard seeds, fenugreek seeds, kalonji seeds. Let them splutter. Add dried red chillies, ginger garlic paste, Curry leaves and saute until the raw smell goes off. Add the marinated chicken pieces in to it. Mix well and allow it to cook for about 5 minutes.

4. Then add the mango pickle to it. Mix well. Cook for 2 minutes. The oil will begin to separate. Cover and cook in low flame for 2 minutes. Finally, add chopped Coriander leaves and switch off the flame.

Achari chicken is ready.

Serve hot with Rice, pulao, Naan, chapathi or Tandoor roti.

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