Achari Murg/Tangy Pickled Chicken
Recipe Type: Entree, Indian, Curry
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A tangy spicy chicken curry made with pickling sauce . This dish is warm and hearty and can lift up your mood any day
  • 1-1/2 lb chicken pieces (bone or boneless)
  • 2 large onions, chopped
  • 4 cloves garlic, grated
  • 1" ginger, grated
  • 1 cup yogurt
  • 1 tsp turmeric powder
  • juice and zest of 1 lemon
  • 1 tomato, pureed
  • 3 green chilies
  • salt
  • oil
  • chopped cilantro for garnish
  • For the pickling sauce
  • 4 dry red chilies
  • 1 tsp fenugreek
  • ½ tsp nigella
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1" cinnamon stick
  • 3 cloves
  1. Dry roast all the ingredients for pickling sauce individually until they change the color to a darker shade and start releasing aroma.
  2. Cool them and grate to a fine dust.
  3. In a bowl, squeeze the lemon juice, add the lemon zest and the pickling sauce powder.
  4. Slit 3 green chilies and add it to the bowl. Mix it well and let it rest for about 20 minutes.
  5. In a hot pan, add 2 tbs oil and saute garlic, ginger and onion.
  6. Season it with salt. Then, add the turmeric powder and fry until the onion get golden brown in color.
  7. Once done, cool it for while and blend it to a fine paste.
  8. Pour it back in the pan and add the chicken pieces. Bring the heat to low and keep cooking for about 10 minutes.
  9. Next, add the pickling sauce, tomato puree and yogurt and continue cooking in low heat for another 10 minutes.
  10. If the chicken is not cooked through, add some water and continue cooking till the chicken is properly cooked.
  11. Taste for salt and add if required.
  12. Garnish it with fresh chopped cilantro and serve with hot rice or naan.
If you don't like meat, you can try this with paneer or cauliflower.
Recipe by Honest Cooking at