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Achari Chicken

19 ingredients
1 1/2 lbs Chicken drumsticks
1/4 cup Cilantro
2 tsp Kashmiri red chilli, powder
1/2 tsp Nigella seeds or onions, seeds
4 Red chilies, dried whole
1 Yellow onion, large
Canned Goods
1 1/2 tbsp Tomato paste
1 tbsp Garlic paste
2 tbsp Ginger paste
1 tbsp Lemon juice
Baking & Spices
1 tsp Fennel seeds
1 tsp Fenugreek seeds
2 tsp Kosher salt
1 tsp Mustard seeds
1/2 tsp Turmeric, ground
Oils & Vinegars
3 tbsp Oil
Nuts & Seeds
1 tsp Cumin seeds
1/4 cup Yogurt, full fat
1/4 cup Water


    • Set the Instant Pot to Saute mode and heat oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10 seconds.
    • Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger paste, garlic paste, turmeric, chilli powder, salt and mix well.
    • Add the chicken pieces and stir everything together until the chicken is coated with all the spices. Turn off saute mode, add ½ cup of water and deglaze the pot. Layer the tomato paste on top and do not mix.
    • Close the Instant Pot with the pressure valve to sealing. Pressure cook for 6 minutes followed by 10 minute natural pressure release.
    • Open the Instant Pot and add a few spoonful of hot gravy to the yogurt and stir, this will prevent the cold yogurt from splitting in the curry. Add the yogurt to the chicken and mix well. Stir in lemon juice and garnish with cilantro.


Calories: 276kcal | Carbohydrates: 12g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1356mg | Potassium: 550mg | Fiber: 2g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 71mg | Calcium: 62mg | Iron: 3mg


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from @healthychoices_in

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