C46 Achari Chicken

This is an updated recipe but the original can still be located here. Achari chicken can be found on most Indian Restaurant menus. Achari means 'pickle' and can be quite hot and made from a huge variety of ingredients. This recipe uses amchoor (mango) powder instead of pickle, but pickle of your choice could be added at the end of the cooking process with the evap milk/cream together with or instead of the amchoor powder. This is a medium slightly tangy but delicious curry.


For 1 Continued...
2 tbspn oil ½ tspn fennel seeds
50 gm onion (prepared weight) ¼ tspn turmeric
1 tspn green chilli (chopped) ¼ tspn ground cumin
2 tspn amchoor powder (see note 1) 300 ml c46 curry base sauce (see note 3)
½ tspn chilli powder 1 portion c41 precooked chicken
½ tspn ground coriander ¼ tspn salt
½ tspn methi (see note 2) 2 tbspn evaporated milk (see note 4)



  1. Heat the oil in a wok or pan and cook the onion and green chilli, stirring regularly, for 2 min.
  2. Stir in the amchoor powder, chilli powder, ground coriander, methi, fennel powder, turmeric and ground cumin and cook, stirring, for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
  3. Add the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  4. Reduce the heat and stir in the evaporated milk and (optionally) a little more amchoor powder to taste (maybe ¼ - ½ tspn), and cook for 1 min.


  1. Serve with rice and garnish with a little freshly chopped coriander.


(1)Amchoor powder is made from mango and has a tangy sourness.
(2)Kasuri Methi is dried fenugreek leaves and can be purchased at some supermarkets and any Asian outlet.
(3)Dilute the c46 base sauce with 100 ml of water and warm before use. Any other base sauce can be used, diluted or not, as required by the specific base sauce.
(4)The evaporated milk can be replaced with single cream.

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The main ingredients
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The finished meal

Amchoor Powder
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Kasuri Methi
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