Marinate Chicken

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1.5 lb (700g) chicken (bone-in or boneless thigh), cut into pieces

½ cup plain yogurt

1 tbsp ginger-garlic paste

½ tsp turmeric

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1. Combine chicken with yogurt, turmeric, salt, and ginger-garlic paste. Let sit for 30 minutes (or overnight).

Make Achari Masala

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1 tsp fennel seeds

1 tsp mustard seeds (yellow or black)

1 tsp nigella seeds (kalonji)

½ tsp fenugreek seeds (methi)

1 tsp cumin seeds

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1. Dry roast fennel, mustard, nigella, fenugreek, and cumin seeds in a pan for 1–2 minutes. Cool and grind coarsely.

Cook

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2 tbsp mustard oil (or vegetable oil + ½ tsp mustard powder as an alternative)

1 onion, finely chopped

1 tomato, finely chopped (or 2 tbsp tomato purée for smoother texture)

1–2 green chilies, slit

½ tsp red chili powder (adjust to heat preference)

1 tsp coriander powder

½ tsp garam masala

1 tbsp white vinegar or 1 tsp lemon juice (for extra tang)

Fresh cilantro for garnish

Achari Masala

Marinated Chicken

[Optional] 1–2 tablespoons of mixed Indian pickle (like mango, lime, or mixed achar)

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1. Heat mustard oil until it smokes slightly, then cool slightly and reheat. Sauté onions until golden. Add green chilies, ground achari masala, red chili powder, coriander powder, and fry for a minute.

2. Stir in tomato and cook until the oil separates.

3. [Optional] stir in Indian pickle

4. Add marinated chicken and cook until it browns and cooks through (15–20 min), stirring occasionally. Add a splash of water if needed.

5. Stir in vinegar/lemon juice and garam masala. Simmer briefly. Garnish with cilantro.