Achari Murgh

Chicken marinated and cooked in pickling spices — the distinctive achari masala of mustard seeds, fennel, nigella (kalonji), fenugreek seeds, and dried red chilli tempered in mustard oil until they pop and release their sharp, pungent, slightly bitter depth, then chicken and yogurt added to build a semi-dry, tangy gravy. The achari flavour profile is one of the most distinctively Punjabi taste signatures: the same spice blend used to make mango pickles applied to a chicken preparation, creating a dish that bridges the worlds of pickling and cooking. Served at Punjabi family meals and dhaba restaurants across the state.