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Achaar (pickle) has been part of our Indian cuisine since time immemorial. We have always seen our grandmothers and mothers prepare these spicy-sour fermented food at home. Every summer it was a common ritual to witness the preparation of pickles made from scratch. The preparation of achar takes patience and a fair amount of skill. This fermented food is often enjoyed with fluffy buttery parathas or chapatis. But did you know that you can whip up an entire dish with achar itself? Most of you might be turning your head wondering how a side dish could turn into a main dish. This is where Achari Chicken comes into the play.
Achari Chicken or Achari Murg is a lip-smacking delight that is simply overflowing with eclectic spices. It is a traditional Indian recipe, which is very popular across the subcontinent. As per the legends, it is believed that the dish came into existence after a chef who was tired of the same old chicken stew and wanted to experiment with the chicken dish. This is when he used the remains of the pickles spice blend to cook the meat, with a dash of lemon juice and ginger, giving it a fresh flavour that almost tasted like a tangy pickle.
Traditionally Achari Chicken is prepared sedulously, with marinated-chicken and a blend of aromatic spices, that is originally created to preserve the Indian pickles. Additionally, the use of fresh lemon juice and the coriander leaves balances the heat of the dish, making it a perfect delightful savoury dish. If you want to enjoy the delicacy to the core, it is recommended that you marinate the chicken for 8-10 hours before the actual preparation of the dish, so that it can absorb the flavours of the spices well, and also keep in mind to use fresh curd.
So, without further ado, here’s the recipe for Achari Chicken Curry.
