Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Robin’s Achari Chicken Curry

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Chicken – 1 kg (cut into small pieces
Dry red chillies – 8-10
Carom Seeds (Ajwain) – 1/2 tsp
Onion – 3 (chopped)
Ginger garlic paste – 2 tbsp
Tomatoes – 3-4 (pureed)
Green Chillies – 5-7 (You could use bell peppers or jalapenos instead.)
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Yogurt – 1/2 cup (use more if needed)
Lemon Juice – 2 tbsp
Salt – to taste
Pickle with it oil – 2-3 tbsp (I use mango pickle or garlic pickle)
Cilantro – handful

For Seasoning (Paanch Pooran)
Mustard Oil – 2-3 tbsp
Mustard seeds (Rai) – 1 tsp
Onion seeds (Kalonji) – 1 tsp
Fenugreek seeds (Methi dana) – 1 tsp
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 1 tsp

Wash the chicken pieces nicely.
Add some salt, lemon juice and slit green chillies to the chicken.
Let this marinate while we get the other things ready.
Heat oil in a kadai and add the seasoning ingredients (paanch pooran).
Add the dry red chillies and carom seeds.
Add the chopped onion and saute till it turns golden brown.
Next fry the ginger garlic paste.
Add the pureed tomato.
Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil separates from the masala.
Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.

Tips : – You can use any brand of pickle of your choice – home made or store bought. T
his is not part of the traditional recipe but adding the pickle takes the dish to a whole new level.)If you want some gravy, add the yogurt at this stage.
If you like it dry, scale down and add less curd or skip it all together.
Cover and reduce the flame.
Let the chicken cook in its own juices for 15-20 minutes.
Splash some water only if the chicken sticks to the bottom of the pan.
Check for seasoning.
Adjust salt, chilly powder and lemon juice according to your taste.
Garnish with cilantro and switch off.

Prepared, tried and tested by: Robin Singh

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment