There’s something truly comforting about a classic Chicken Achari Handi. This dish captures the bold, tangy taste of traditional South Asian achaar (pickle) and transforms it into a warm, creamy curry. Soft, boneless chicken pieces simmered in a richly spiced yogurt base create a harmony of flavors that feels deeply homemade yet worthy of any festive table.
Chicken Achari Handi is perfect for family dinners, weekend gatherings, or whenever you crave something different, this recipe brings restaurant-style achari handi right to your kitchen — without complicated steps or exotic ingredients.
Why You’ll Love Chicken Achari Handi
Chicken Achari Handi is not your average curry. What makes it special is the use of achari spices like fennel powder and black seeds (kalonji), which give it a unique tangy and earthy flavor. Combined with creamy yogurt, fresh coriander, and a balanced blend of whole and ground spices, it becomes a hearty and satisfying dish that pairs beautifully with naan, roti, or even steamed rice.
It’s also a great recipe to start with if you’re new to Pakistani or North Indian cooking — it’s simple, quick, and incredibly rewarding.
Chicken Achari Handi Recipe
Servings: 4–5 people
Preparation Time: About 10–15 minutes
Cooking Time: 25–30 minutes
Total Time: Approximately 40–45 minutes
Ingredients
- 500g boneless chicken
- 2 tablespoons oil
- 1 tablespoon chopped ginger
- 6–7 cloves chopped garlic
- 4–5 medium-sized onions, chopped
- 250g yogurt (curd)
- 1 teaspoon salt
- 1 teaspoon red pepper
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon black seeds (kalonji)
- ½ teaspoon fennel powder (saunf powder)
- ¼ teaspoon black pepper
- 1 teaspoon dried coriander (dhania powder)
- 2–3 green chilies, chopped (for garnish)
- About ⅔ tablespoon chopped fresh coriander (for garnish)
Step-by-Step Instructions
Step 1: Sauté Ginger and Garlic
In a deep pan or handi, heat 2 tablespoons of oil over medium flame. Add the chopped ginger and garlic, and sauté for about a minute until aromatic.
Step 2: Cook Onions
Add the chopped onions to the pan. Cook until they turn translucent and start to soften, stirring occasionally.
Step 3: Add Chicken
Add the boneless chicken pieces. Cook for around 4–5 minutes until the chicken starts to change color.
Step 4: Add Spices
Now add salt, red pepper, garam masala, turmeric, black seeds, fennel powder, black pepper, and dried coriander. Mix well to coat the chicken evenly with spices.
Step 5: Add Yogurt
Once the chicken is lightly browned, add the yogurt. Stir gently until everything is combined into a smooth sauce.
Step 6: Simmer
Cover the pan with a lid and let it simmer on medium heat for about 8–10 minutes. Stir occasionally, adding water if needed to prevent sticking and adjust the gravy consistency to your preference.
Step 7: Finish and Garnish
When the chicken is fully cooked, and the oil begins to separate slightly on top, turn off the heat. Garnish with fresh coriander and chopped green chilies.
Step 8: Serve
Serve your Chicken Achari Handi hot with warm naan, roti, or fluffy basmati rice.
Cooking Tips
- Use full-fat yogurt for a richer, creamier taste.
- Stir gently after adding yogurt to keep the sauce smooth and prevent curdling.
- Adjust chili and pepper to your heat preference; achari dishes are meant to be tangy, not overly spicy.
Final Thoughts
Homemade Chicken Achari Handi brings the bold, tangy flavors of traditional pickling spices right to your table — perfect with naan or rice for a comforting meal.
If you enjoyed this recipe, explore more from our kitchen: the rich Mughlai Beef Korma, classic Namkeen Gosht, or spicy Masala Kaleji. For something sweet and refreshing, try a Mango Lassi or Peach Lemonade.
Cooking at home isn’t just about food — it’s about creating memories, sharing tradition, and enjoying every flavorful bite.
