Achari Chicken Tikka

Name: Achari Chicken Tikka
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, cut into 1.5-inch cubes); 0.5 cup yogurt (thick, hung curd preferred); 2 tbsp mustard oil (heated to smoking point then cooled); 1 tbsp lemon juice; 1 tbsp ginger-garlic paste; 1 tsp mustard seeds (yellow mustard seeds, coarsely crushed); 0.5 tsp fenugreek seeds (coarsely crushed); 1 tsp fennel seeds (coarsely crushed); 0.5 tsp nigella seeds; 0.5 tsp cumin seeds (coarsely crushed); 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch dry mango powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp gram flour (besan, dry roasted until fragrant); 1 tbsp oil (for basting); 1 pcs lemon (cut into wedges, for serving); 1 pcs onion (medium, sliced into rings, for serving); 0.25 cup mint chutney (for serving)

RATING

4.6/5(98)

TASTE SCORE

9/10

Smoky, tangy chicken tikka marinated with bold North Indian pickle spices — think mustard seeds, fennel, fenugreek, and nigella. The yogurt-based marinade carries those sharp, spicy notes into every juicy bite. Cooked in a hot oven or tandoor until lightly charred, it's perfect as a starter or wrapped in naan with mint chutney.

PREP

20m

COOK

20m

SERVES

100 G

372 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the mustard oil.
Heat mustard oil in a small pan until it reaches its smoking point. Remove from heat and let it cool completely to room temperature. This mellows the sharp raw pungency.
prep · ~3 min
Dry roast the gram flour.
1.Place gram flour in a small dry pan over low heat.
2.Stir continuously until it turns light golden and smells nutty (2-3 minutes).
3.Pour into a bowl immediately to stop the cooking and let cool.
TIPDon't step away — besan burns in seconds. Keep the heat low and stir constantly.
mix · ~5 min
Make the achari marinade.
1.In a large mixing bowl, combine yogurt, cooled mustard oil, lemon juice, ginger-garlic paste, and roasted gram flour.
2.Add the crushed mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds.
3.Mix in red chili powder, turmeric powder, dry mango powder, garam masala, and salt.
4.Whisk until you have a smooth, thick paste.
TIPCrushing the seeds coarsely — not powdering them — releases their oils while keeping that signature achari crunch.
prep · ~5 min
Marinate the chicken.
1.Pat the chicken cubes completely dry with paper towels.
2.Add chicken to the marinade and mix well, massaging the marinade into every piece.
3.Cover and refrigerate for at least 4 hours, preferably overnight.
TIPIf using hung curd, skip this step — but regular yogurt should be thick. Add a tablespoon of gram flour if the marinade looks watery.
prep · ~5 min
Skewer the chicken.
1.If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
2.Thread 5-6 marinated chicken cubes onto each skewer, leaving a small gap between pieces for even heat circulation.
grill · ~20 min
Grill the chicken tikka.
1.Preheat the oven to 240°C (465°F) on grill/broiler mode with a rack placed in the upper third.
2.Arrange the skewers on a foil-lined baking tray fitted with a wire rack.
3.Grill for 10 minutes, then rotate the skewers and baste with oil.
4.Grill another 8-10 minutes until the chicken is cooked through and edges are lightly charred.
TIPWatch the chicken closely in the last 3 minutes — you want charred tips, not burnt edges. The internal temperature should reach 165°F.
serve · ~2 min
Rest and serve.
1.Let the tikka rest on the skewers for 2 minutes.
2.Slide the chicken off the skewers onto a serving plate.
3.Serve hot with onion rings, lemon wedges, and mint chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Heat mustard oil to its smoking point and cool completely to mellow its raw pungency.
2
Crush the whole seeds coarsely — not to powder — for texture and burst of aroma.
3
Dry-roast besan on low heat until just golden; it burns quickly and turns bitter.
4
For the juiciest tikka, use hung curd or strain regular yogurt through a cheesecloth.
5
Pat chicken cubes bone-dry before marinating so the paste clings firmly.
6
Marinate overnight for the deepest penetration of achari spices.
7
Grill on the upper rack and watch the last 3 minutes for perfect char without burning.