Hyderabadi Style Achari Chicken masala | Avakai Chicken | Avakaya Chicken Masala
This Special Hyderabadi Achari Chicken masala is a special dish that is spicy and tangy. It goes well with Rice and Rotis as well.
Achar means Pickle in English. The name is used though we don't add actual Pickle to the Chicken but use the same ingredients that we use for pickles. This is similar to the usual Chicken Curries but the ingredients are different and make it special, both in taste and the way it is made.
The recipe is very popular in North Indian Restaurants.This dish has more North Indian taste than Southern taste. Just that we add some southern ingredients such as the Curry leaves. This is a popular dish in Muslim weddings than in Restaurants.
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Tips
Chicken:
- Chicken should be marinated for at least an hour so that it absorbs all the masala and tastes good. The longer it is marinated the tastier it will be.
Achaari Masala Powder:
- All the ingredients used for Masala should be separately roasted on a low flame till you get a nice aroma. Grind it into a fine powder
Black Cumin:
- This is usually used in North Indian Pickles. It has a unique taste. You can avoid if you cannot find it or don't like it.
Finally:
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After removing from the fire, leave it aside for at least half an hour before serving.
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This Curry takes more oil if it has to taste good. You can reduce it if you want.
Hyderabadi Style Achari Chicken masala | Avakai Chicken | Avakaya Chicken Masala - Recipe Video
Hyderabadi Style Achari Chicken masala | Avakai Chicken | Avakaya Chicken Masala
Prep Time 5 mins- Cook Time 30 mins
- Resting Time 1 hr
- Total Time 1 hr 35 mins
Servings 4
Ingredients
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For Masala powder
- 5 Red Chillies
- 1/4 tsp Fenugreek
- 1/2 tsp Mustard seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Black Cumin
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To Marinate Chicken
- 1/2 Kilo Chicken
- 1 cup Curd (250 ml)
- Salt
- 1 tsp Roasted Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric
- 2 tbsp Chilli powder
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For the Curry
- 6 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 3 Red Chillies
- 2 Curry Leaves - sprigs
- 1 cup Chopped onions
- 1.5 tbsp Ginger garlic paste
- 250 ml Water
- 1 1/4 tbsp Lemon juice
- Chopped Coriander -Little
- 4 Slit Green Chillies
Instructions
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Mix all the ingredients used to marinate the Chicken pieces and keep it aside for at least an hour.
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Roast one by one all the ingredients used for Masala on a low flame till you get a good aroma and grind them into a fine powder.
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Heat some oil in a pan. Add Mustard, Cumin and let it splutter. Add chopped Onions and Curry leaves and let the onions become soft.
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Add Ginger Garlic paste to the mixture and fry for some more time. Add the marinated chicken pieces into this and cook on a high flame till the oil floats to the top on a high flame.
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After about 15 minutes add 1 cup of water and the grounded Achari masala powder to it, cover with a lid and cook it for another 20 minute. Stirring occasionally till the oil floats to the top.
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Once it is cooked thoroughly add Lemon juice, the remaining Masala powder and remove it from the fire and leave it untouched for another 30 minutes.
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Serve the spicy curry hot with Rice, Pulav or Roti.
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