Indian Achari Chicken Curry (with raw mango pickle)

Indian Achari Chicken Curry made with Raw Mango Pickle or Aam Ka Achar
Indian Achari Chicken Curry
This Indian Achari Chicken Curry recipe is very special to me. Hubby dearest took me out for a lovely date on my birthday. My first birthday with him as his wife. We went to “Gallops” at Mahalakshmi Racecourse in Mumbai. A quaint beautiful restaurant with a classic old world charm from the Brit days. It overlooked the beautiful racecourse carpeted with green grass. A rare sight in this mad city.  We ordered like crazy that night because I wanted to try everything.
 
One of the things we ordered was “Mewari Chicken”. It was chicken curry cooked with “aam ka acchar” or raw mango pickle. Its a common dish that you will find in some authentic North Indian restaurant, but this was one of the best we’d had. So, I decided to attempt it at home and, the result was beautiful. Here is the recipe for this fun Indian Chicken Curry with an achari twist

Serves: 4
Prep Time: 10 mins
Cooking time: 45 mins
Marination Time: 4 hours atleast, but its best when left overnight
Expertise Level: Easy
Ingredients Availability: Easy if you are in India. For folks outside, look for any Indian Mango (sour) Pickle that you can find in the store.
Food Mood: 

  • Taste Palate: Spicy and Hearty
  • Ambiance:  Best for Sunday Lunches with family or friends

Ingredients

  1. 800 gms Chicken Curry cut
  2. 3 tbsp Mango Achhar or Pickle
  3. 100 gms Curd
  4. 2tbsp Fresh Cream
  5. 4 Onions, finely chopped
  6. 1 tbsp Ginger Garlic paste (Adrak Lesun paste)
  7. ½ tsp Yellow mustard seeds (sarso seeds)
  8. ½ tsp Black mustard seeds (Rai)
  9. 1/2 tsp Aam Chur or raw Mango Powder
  10. 1 ½ tsp salt
  11. 1 tsp Red Chilli powder
  12. ½ tsp Turmeric or haldi powder
  13. ½ tsp Cumin or Jeera powder
  14. 3 tbsp Mustard or Sarso Oil
  15. Coriander leaves for garnish

Method
1) Marinade the chicken with Mango Pickle, 1 tsp salt, cumin (jeera powder), ginger garlic paste, chillies, haldi (turmeric) and curd. Refrigerate for atleast 4 hours (or overnight)
2) In a hot pan, add the oil in low heat. After one minute add the mustard seeds and let it splinter.
3) As soon as the crackling sound fades, add the onions and sweat them out till they turn slightly golden
4) Now leaving the breast pieces from your curry cut, add the rest of the marinated chicken pieces into the pan. We Indians tend to cook the breast pieces along with the rest of the pieces. This makes the breast pieces dry out and become chewy. Breast pieces take only 15 mins too cook whole. So add these pieces in the last 15-20 mins of your cooking.
5) Add the remaining salt and taste to check if its as per your requirement and fry the chicken for about  5  mins to caramelize it slightly
6) Now turn the heat to low, put a lid on and let the chicken cook for 15 minutes.
7) Turn the chicken pieces in the spices and add the breast pieces. Mix well.
8) Cook the chicken for another 15 mins keeping the lid on and turning sparingly.
9) Take the lid off and cook the chicken further in high heat to get the desired gravy consistency. You should see that the meat is coming off the bones in the leg pieces. That’s when you know that the chicken is cooked.
10) In the last few minutes, add the cream. If you want to go a bit more achari, add 1 tsp of Mango pickle more
11) Garnish with some coriander leaves and the dish is ready to be served with warm rice or parathas

Food Marriage Tips

Most Indian Chicken curries have three basic ingredients as the base: 1)Onions, 2)Ginger Garlic paste and 3) Indian Spices (whole or a concoction like a garam masala).  You can add different flavours to this base like and achieve flavours of your liking

  1. Yoghurt and Tomatoes for a Punjabi curry
  2. Curry leaves and coconut milk for a South Indian curry
  3. Cashew nut paste or cream for some Mughlai flavours

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