📝 About This Recipe
This isn't just a curry; it's a traditional oil-based preserve that captures the bold, tangy, and fiery essence of South Asian pickling. Succulent morsels of chicken are deeply fried to remove moisture and then enveloped in a luscious, aromatic oil infused with mustard seeds, fenugreek, and potent spices. Perfect for those who crave a punchy condiment that elevates any meal, this chicken achar is a labor of love that rewards you with a complex flavor profile that only gets better with time.
🥗 Ingredients
The Chicken Base
- 500 grams Boneless Chicken (cut into very small 1/2 inch cubes)
- 1 teaspoon Turmeric Powder
- 1.5 tablespoons Salt (adjust to taste, acts as a preservative)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
The Achar Spice Blend (Masala)
- 2 tablespoons Mustard Seeds (Rai) (roasted and coarsely ground)
- 1 teaspoon Fenugreek Seeds (Methi) (lightly roasted and ground)
- 1 tablespoon Cumin Seeds (roasted and ground)
- 4 tablespoons Kashmiri Red Chili Powder (for vibrant red color and moderate heat)
The Tempering and Preserving Liquid
- 1.5 cups Mustard Oil or Sesame Oil (traditional choice for long shelf life)
- 6-8 pieces Whole Dried Red Chilies
- 3 sprigs Curry Leaves (fresh and patted dry)
- 12-15 pieces Garlic Cloves (peeled and left whole)
- 1/2 cup Lemon Juice (freshly squeezed; acts as the acid)
- 2 tablespoons White Vinegar (optional, for extra tang and preservation)
👨🍳 Instructions
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1
Thoroughly wash the chicken cubes and pat them completely dry with paper towels. Any moisture left on the meat will reduce the shelf life of the achar.
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2
In a mixing bowl, marinate the chicken with turmeric, 1/2 tablespoon of salt, and the ginger-garlic paste. Let it sit for 20 minutes.
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3
In a small pan, dry roast the mustard seeds, fenugreek seeds, and cumin seeds over low heat until they become fragrant. Cool and grind them into a coarse powder.
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4
Heat 1 cup of the oil in a deep heavy-bottomed pan until it reaches a shimmering point. If using mustard oil, heat until it smokes slightly, then cool slightly before proceeding.
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5
Add the marinated chicken to the hot oil. Fry on medium-high heat for 12-15 minutes until the chicken is golden brown, slightly crisp on the outside, and all internal moisture has evaporated.
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6
Using a slotted spoon, remove the fried chicken from the oil and set aside in a clean, dry bowl.
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7
In the same oil (add the remaining 1/2 cup if needed), add the whole garlic cloves and fry for 2 minutes until they turn light golden.
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8
Add the dried red chilies and curry leaves to the oil. They will crackle and release a wonderful aroma almost instantly.
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9
Turn the heat to its lowest setting. Stir in the ground spice blend (mustard/fenugreek/cumin) and the red chili powder. Stir quickly for 30 seconds to cook the spices without burning them.
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10
Add the fried chicken back into the spiced oil mixture. Add the remaining salt and stir well to coat every piece of chicken.
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11
Turn off the heat and allow the mixture to cool down completely to room temperature.
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12
Once cooled, pour in the lemon juice and white vinegar. Stir thoroughly. The acid will react with the spices to create that signature 'pickle' tang.
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13
Transfer the chicken achar into a sterilized glass jar. Ensure the oil level is at least half an inch above the chicken to prevent spoilage.
💡 Chef's Tips
Ensure every utensil and jar used is bone-dry; moisture is the enemy of oil-based pickles. If the achar feels too dry after 24 hours, heat some extra oil, cool it completely, and pour it over the top. For the best flavor, let the achar mature in the jar for 2-3 days before consuming. Always use a clean, dry spoon to scoop out the achar to prevent mold growth. Store in the refrigerator for up to 3 weeks, or in a cool, dark place if you used a higher salt and oil content.
🍽️ Serving Suggestions
Serve a spoonful alongside steaming hot Basmati rice and a dollop of ghee. Pairs beautifully as a spicy kick with plain Parathas or soft Rotis. Use it as a bold topping for a simple bowl of Dal (lentils) and rice. Add it to a charcuterie board for a unique, spicy South Asian fusion twist. It makes for a fantastic accompaniment to chilled yogurt rice (Curd Rice) to balance the heat.