Pickled Chicken


  • Put the kadai on the stove and add ghee.
  • TIP: ghee is optional, you can also use oil or butter
  • Once the ghee is nicely heated, add the ginger-garlic paste
  • Add the chicken when the ginger-garlic paste becomes slightly brown
  • Stir well so the paste coats the chicken pieces evenly
  • Add the bay leaves, kalonji, methi seeds, fennel seeds, red chillies, salt and finally the red chilli powder
  • Now that all the masalas are in, stir well so that the masala gets evenly coated onto the chicken pieces
  • Add the onions, stir well and add the tomatoes
  • Give it a nice good stir and lastly add in the yogurt
  • TIP: there is no water required for cooking;the chicken will cook in the yogurt itself
  • FACT: this dish is called “achari” or pickled because the masalas used in the recipe are usually used in Indian pickles.
  • After giving it a nice good stir, put the lid on the kadai and let it cook for 25 minutes on low heat
  • Ready to serve

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