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Achari chicken


  • Heat the oil in a wok (or large non-stick pan) and gently saute the onion until tender. Turn down the heat, add the garlic and ginger and briefly saute, continually stirring, before adding the turmeric, chilli powder, ground cumin, coriander and pepper. Cook to toast.
  • Then toss tomato in the mixture and briefly cook.
  • Add the chicken to the work and cook.
  • When the chicken is almost ready, stir in the yoghurt and briefly cook, before adding the green chillies, mango powder, salt, mustard oil and fenugreek. Stir and briefly cook.
  • Serve with steamed rice and your favourite Indian bread on the side. 
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • ½ tspn minced garlic
  • 1 tspn minced ginger
  • ¼ tspn turmeric
  • ¼ tspn chilli powder
  • ¼ tspn ground cumin
  • ¼ tspn ground coriander
  • a pinch of ground black pepper
  • 1 large tomato, diced
  • 3 skinless chicken breasts, diced
  • 4 tbsp plain yoghurt
  • 3-4 green chillies, split
  • ¼ tspn mango powder
  • a pinch of sea salt flakes
  • 1 tspn mustard oil
  • 1-2 tspn fenugreek seeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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