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Achar Chicken Bake

Author Sarah Mir


  • 1.25 lb boneless chicken breast cut into 1.5 inch cubes
  • 2.5 tbsp Achar Masala (or make your own above)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ cup yogurt
  • 3 tbsp lemon juice (half a lemon)
  • 1 onion, sliced
  • ½ cup tomato puree (I used passata)
  • 1.5 cup broccoli
  • 5-6 green chilies (whole)
  • oil for greasing the pan


  • Combine the first six ingredients in a bowl and set aside to marinate, two hours is good, I usually marinate overnight
  • When ready to bake pull the chicken out of the fridge to bring to room temperature and preheat the oven to 350F
  • Lightly grease an oven safe casserole dish then sprinkle on the onions, then tomato sauce (spread with a spoon), then scatter the chicken and broccoli over top and finally the green chilies
  • Cover and bake for 20 minutes then pull it out, flip the chicken over, add a splash of water if it looks dry and put it back in the oven for another 10-15 minutes or until it breaks easily with a fork.
  • Scatter over with fresh cilantro leaves and serve as is or with your carb of choice (brown or white - no judgments here!)


  • In this recipe the onions when they bake are slightly softened but not the way they would be in a curry, the resulting masala is light and almost brothy. If chunks of onions bother you a fine dice works too. 
  • I first tried this recipe with chopped tomatoes and didn't love how they fared. If you are a cherry tomato fan you can certainty use those otherwise I prefer a pureed tomato