• To prepare the Achar Masala: Roast Whole round chili, coriander seeds, fennel seeds, cumin seeds, mustard seeds, fenugreek seeds on medium heat. When it cool down then grind it to make a fine powder.
• Preparation of Chicken: In a bowl, add chicken pieces with bones and marinate with ginger garlic, achar masala, salt, red chili powder, coriander powder, turmeric powder, garam masala, and yogurt. Mix all the ingredients to coat the chicken and leave it for 1 hour to penetrate the masala in chicken.
• Cooking on Stovetop: In a pan, heat oil and add fenugreek seeds, mustard seeds and cumin. Let it pop for few seconds then add chopped onion and saute for few seconds. Now add nigella seeds and cook the onion until it become translucent in texture.
• Add marinated chicken and cook on high heat until chicken changes the color. Then add tomato paste and cook again on high heat to make a one tone gravy. As the chicken starts to seperate oil and cover with lid and cook for about 20 to 25 minutes on low/medium heat.
• In the mean while, let's prepare the green chilies.
• In a bowl, add freshly squeezed lemon juice and chaat masala. Give it a good mix.
• Make a vertical cut on chilies and try to remove the seeds. Now fill the chilies with lemon and chaat masala mixture.
• After 20 minutes, place the chilies over the chicken and cook again for 5 to 10 minutes on steam.
• Now the Achari chicken is ready to serve. Garnish with julianne ginger or freshly chopped green coriander as per choice.

Instant Pot Achari Chicken

• First, start to click on Saute mode to heat oil and add fenugreek seeds, mustard seeds, and cumin and let it pop for few seconds then add chopped onion and stir until it turns to a translucent texture.
• During cooking onion, add nigella seeds and cook for about a minute. Now add the marinated chicken and give a good mix until the chicken starts to change its color.
• Add homemade tomato paste as the chicken changes color and cook again for about 2 to 3 minutes. As the oil starts to separate, turn off saute mode, add half a glass of water, cover the instant pot lid, and set the pressure valve on sealing state. Set the pressure cook for 7 to 8 minutes. Give time to natural pressure release for about 12 minutes.
• Now time to open the instant pot, be careful as it will release heat even though the pressure is naturally released. Instantly place the green chilies filled with lemon juice and chaat masala over the gravy and cover the lid again.
• (Give pressure for 2 minutes).

  Now the instant pot achari chicken is ready to serve.