Step 1

Pre-heat a small skillet over medium-low heat.

Step 2

Add the spices except the kashmiri chilies to the skillet.

Step 3

Toast, shaking the pan, until they just start to get fragrant. This should take a two or three minutes. Add the kashmiri chilies and toast until the chilies start to colour. This happens fast so pay attention.

Step 4

Let cool and grind to a powder with little chunks in it. Not super fine but not coarse either. Fine with little coarse bits in it. I should take a picture. I like a coffee grinder for this. The old ones with the blade work well. Not the best for coffee. Great for spices.

Step 5

You won't need all of it so transfer it to a jar with a tight fitting lid and store in a cool, dark place so it's ready for next time.

Step 6

Measure out your spice mix. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy. Cut up your green chilies if using.

Step 7

Make sure you have everything ready to go.

Step 8

Heat the oil in a medium sized frying pan until the oil just starts to shimmer.

Step 9

Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This can get a little messy.

Step 10

Turn your heat down to medium low and add your spice mix. Cook for about 30 seconds. You want to fry your spices in the oil. Don't skimp on the oil. Bad things happen if the spices stick and burn.

Step 11

Add the green chilies if you are using them. Cook another 30 seconds or so.

Step 12

Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.

Step 13

Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.

Step 14

Add the garlic pickle (or whatever pickle you decide to use) and the optional naga pickle if using. Stir well to combine.

Step 15

Look at the consistency. You have a decision to make. If the chicken threw a lot of liquid the sauce might be right. If not, add a tablespoon or two of chicken stock and mix it in. Look again. If you are happy with it, cover and simmer for 2 minutes. If it's still too thick, add a bit morestock. I've never added more than a 1/4 cup.

Step 16

Achari chicken curry is great with rice and a chickpea curry if you are feeling really motivated.