In a dry frying pan over a moderate heat, toast the whole spices from the masala powder ingredients until they pop around the pan. Remove and using a spice grinder or pestle & mortar, grind into a fine powder. Stir in the ground turmeric and Kashmiri chilli powder and set aside.
For the Achari Curry
Heat the mustard oil over a moderate heat until just hot. Add the mustard seeds and dried chilli and let them splutter for 5 seconds before adding the onion to the pan. Fry the onion for about 5-6 minutes until soft and golden.
Reduce the heat a little and add the garlic and spice mix to the pan and fry gently for 1-2 minutes. (If the spices start to burn, add a splash of water to cool the pan down)
Add the chicken and turn up the heat to medium-high. Stir well to coat everything in the spices.
Add the tomato, and yoghurt together with 2 cups of water and cook until just bubbling.
Reduce the heat to low and partially cover the pan with a lid. Cook the chicken for 15 minutes, stirring occasionally. Remove the lid and cook for a further 15 minutes.
Add the salt and sugar then stir in the Indian pickles and serve.I like mine with either Indian bread like roti, naan, chapati, or paratha. I also love this with fluffy basmati rice.