Pantry · Bangladesh

Chicken Achar

Name: Chicken Achar
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: About 650 g
Cuisine: Bangladeshi
Ingredients: 500 g Boneless chicken cut into bite-sized pieces; 1 tbsp Ginger paste; 1 tbsp Garlic paste; 1 tsp Turmeric powder; 1 tbsp Kashmiri red chilli powder; 1 tsp Hot red chilli powder optional; To taste Salt; 2 tbsp Mustard seeds; 1 tbsp Fennel seeds; 1 tbsp Cumin seeds; 1 tsp Fenugreek seeds; 1 tsp Nigella seeds; 10–12 Dried red chillies; 8–10 cloves Garlic peeled; 4–5 Green chillies optional; 1 cup Mustard oil; 2 tbsp White vinegar; 1 tbsp Lemon juice

মুরগির আচার

Achar-style chicken cooked with mustard oil, five whole spices, dried chilli and a bright vinegar-and-lemon finish.

Prep40 min

Cook30 min

YieldAbout 650 g

LevelModerate

Achar-style spiced chicken with dried red chillies in a glass serving jar — Image: Bangla Blend Kitchen

At the table

This is a punchy cooked chicken preparation inspired by achar flavours, not a shelf-stable preserve. Make it in a modest batch, chill it promptly and enjoy it within the safe refrigerated window.

Dairy-free Gluten-free

The method

Cook step by step

Read through once before you begin.

Preparation

01
Pat the chicken completely dry. Mix with the ginger, garlic, turmeric, chilli powder and salt, then marinate in the refrigerator.
30 minutes

Cooking

02
Heat the mustard oil until shimmering, then lower the heat slightly. Fry the chicken until browned and its thickest pieces reach 74°C/165°F; remove to a plate.
03
In the remaining oil, gently toast the mustard, fennel, cumin, fenugreek and nigella seeds until fragrant.
04
Add the whole garlic and dried chillies and cook briefly without burning them.
2 minutes
05
Return the chicken, add the vinegar and lemon juice, and cook on low until the spices cling and the oil separates.
10 minutes
06
Add green chillies for the final 2 minutes if using. Transfer to a clean shallow container and refrigerate promptly.
2 minutes

Kitchen notes

Make it beautifully

Cook’s notes

Drying the chicken before marinating improves browning.
Toast the whole spices gently; fenugreek becomes bitter when burnt.
Use only a clean spoon when serving from the refrigerated container.

Serve with

Steamed rice
Paratha
Naan
Khichuri
Pulao

Store & serve safely

This recipe is not shelf-stable. Refrigerate at 4°C/40°F or below within 2 hours and use within 3–4 days, or freeze in portions.

Cook chicken to a minimum internal temperature of 74°C/165°F. Discard if left at room temperature for more than 2 hours, or 1 hour in very hot conditions.

From our pantry

Spices for this recipe

Hathazari Red Chilli Powder

For vivid colour and a measured, aromatic heat.

Shop this spice

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