Achari Chicken – Chicken Curry with Pickling Spices
Achari Chicken seems to be very popular these days. I find it especially interesting to see this as as a part of a Bengali repertoire. It is not really something I have grown up eating. But, having said that the achari or pickling spices are mostly from the Panchphoron the ever-green Bengali Five Spice Blend. In fact, that is why I actually just use that for this recipe in my kitchen. This recipe is actually the most ridiculously simple recipe that you can think of. It is done in my instant pot. I sometimes wonder what I did before I had one.
While my recipe makes this option, when a traditional heavy Indian pickle is made, then is often leftover spices and oil. Adding some of this as the seasoning is how Achari recipes are created. A neat way to use up the leftover spices that are richer and deeper with time. And Achar for the uninitiated means pickle. Among the many styles of curry, the Achari style is one of them.
The past few with have been a little unsettled and yet in some ways very exciting and full of possibilities. It is sometimes just getting the hang of balancing the different things. Now you would think that by now I would have practice in all this, but, in life the balls aka things that you juggle are never the same. S In other words a different kind of adapting depending on the circumstances.
I had a sort of coming out of the closet with the blog the past week and I am feeling immensely good about it. For various reasons, I keep the other side of my life (as in the financial professional) separate from the food writing. Last week, when I asked I happily chatted with a recruiter about Spice Chronicles, the cookbooks, etc. It felt good! My version of coming out of the closet.
Now, this chicken is ridiculously simple. The only snag is that you need the Bengali Five Spice Blend in for it. There is no real substitute for those flavors. I recently read an Amazon review complaining that I had not offered substitutes for various ingredients in Instant Indian.
Well, the truth is I try to use readily available ingredients whenever I can. But, for somethings in life there just are no substitutes. I mean you can make up your own, but, I would not be true to the craft then.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A beautiful full flavored chicken curry with pickling spices done in the instant pot.
Ingredients
- 3 tablespoons oil (mustard oil if you have it)
- 1 and 1/2 teaspoons whole panch phoron (Bengali Five Spice)
- 1 red onion, diced
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced chopped garlic
- 2 pounds boneless skinless chicken thighs, cut into smaller pieces
- 1 tablespoon ground panch phoron
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne powder
- 1 teaspoon turmeric powder
- 4 green chilies minced
- 4 tomatoes, diced
- 1 tablespoon oil
- 1 teaspoon nigella seeds (kalonji)
- 2 tablespoons lime juice
- Chopped cilantro
Instructions
- Turn the instant pot to the saute setting.
- Add the oil and heat for a minute. Add in the whole panch phoron and wait until it crackles.
- Add in the onion, ginger and garlic and saute lightly for about 4 minutes. Add in the chicken thighs and the ground panch phoron, cumin, cayenne powder, turmeric powder, minced green chilies and mix well. Cook for about a minute.
- Turn off the saute mode. Deglaze the instant pot with about 2 tablespoons of water. Add in the tomatoes.
- Cover and set the instant pot on high for 3 minutes. Allow a natural release. This is highly recommended for a good soft textured chicken.
- Remove the lid.
- Heat the remaining oil in a small skillet and add in the nigela seeds and allow them to sizzle slightly. Pour over the chicken. Sprinkle with lime juice and chopped cilantro and enjoy with rice or flatbreads.