Achari Chicken Tikka
Pickling spices, not a jar of oil.
- Marinade
- 4 to 12 hours
- Prep + cook
- 20 + 20 min
- Safe temp
- 74°C
- Yield
- 1 kg raw meat, about 4 servings
Achari tikka borrows the fragrant seeds used in South Asian pickles: fennel, nigella, mustard and fenugreek. Lightly crush the spices so their flavour reaches the yoghurt, while keeping the fenugreek restrained to avoid bitterness.
Method
- 1
Warm the fennel, mustard, nigella, fenugreek and cumin seeds in a dry pan for 30 to 45 seconds without darkening them. Cool and crush coarsely.
- 2
Whisk the crushed seeds with yoghurt, oil, lemon, ginger, garlic and the remaining spices.
- 3
Coat the dry chicken thoroughly. Cover and refrigerate for 4 to 12 hours at 4°C or below.
- 4
Heat the grill to medium-high with an indirect zone. Thread the chicken and let excess marinade drip off.
- 5
Grill for about 16 to 20 minutes, turning frequently. Shift to indirect heat if the spices catch before the chicken cooks.
- 6
Check several thick pieces reach 74°C, then rest for 3 minutes for juiciness and serve.
74°C
Safe internal temperature
Cook chicken to 74°C in the thickest part, away from bone. Refrigerate marinades at 4°C or below; never use colour alone to judge doneness. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Fenugreek is powerful; do not round a quarter teaspoon up to a full spoon.
- Food-grade mustard oil may be replaced with neutral oil for a milder result.
- A spoonful of pickle is not a reliable substitute: salt and acidity vary widely.
On the table
- Naan
- Cucumber raita
- Lemon wedges
Questions people ask
What makes tikka achari?
The combination of fennel, nigella, mustard and fenugreek creates a pickling-spice flavour. The recipe does not need bottled pickle.
Can I use boneless breast?
Yes. Cut evenly, use the shorter end of the cooking estimate and stop only when the thickest pieces reach 74°C. Breast dries more quickly than thigh.
Why does achari marinade taste bitter?
Too much fenugreek or burned seed spices can be bitter. Measure fenugreek carefully and toast the seeds gently without browning them heavily.
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.