What is Achari Chicken
It’s a South Asian curry made with aromatic spices and pickling flavors. Achari Chicken has all the same components and techniques of cooking a really good Karahi. We’re using spices that go in your favorite achar including fennel (saunf), mustard, nigella (kalonji) and fenugreek (methi dana) seeds. When coarsely crushed (minus fenugreek), they release the aroma and flavor that add that authentic Achari taste to the Karahi. How can I get the oil to separate from the Karahi? You release the oil from the karahi by increasing the heat to high and stir-frying the masala. This action happens in the last 15 minutes after the chicken is mostly tender. With the right quantity of oil and a good amount of stirring on high heat (called “bhoonna”), the oil should separate within a short time.
