Let’s turn up the tang with Achari Chicken Tikka With Homemade Achari Masala! This Pakistani pickled/tangy-style boneless chicken is made with my Homemade Achari Masala and a few simple ingredients you probably already have on hand.
ACHARI CHICKEN TIKKA
Achari Chicken Tikka with Homemade Achari Masala is a tangy, pickled boneless chicken dish marinated with a handful of ingredients, including my Homemade Achari Masala. Cooked on a stovetop grill pan, it’s easy to make and packed with flavor!
You already know how much I love making food 'Achari,' so this recipe is a personal favorite! Growing up, I loved Achari Chicken, but after getting married and experimenting in the kitchen, I discovered my husband has a passion for creating all kinds of pickled/Achari dishes.
This Pakistani appetizer recipe is a lifesaver when I’m making lunch for my little one. I can wrap it up, shred the Achari Chicken for a sandwich, or simply serve it as is with a fork—she loves it every time. The possibilities with this recipe are endless!
THE STEPS
- Crush the whole spices using a mortar and pestle.
- Combine the ground spices with the powdered spices.
- Marinate the chicken with the spice mixture.
- Thread the marinated chicken onto skewers.
- Shallow fry on the stovetop until cooked through.
INGREDIENTS
- Chicken: I used chicken breast, but chicken thighs can be substituted.
- Homemade Achari Masala: Crush the whole spices in a mortar and pestle for the best flavor.
- Ginger-Garlic Paste: I used Homemade Ginger Garlic Paste, but store-bought works as a substitute.
- Yogurt: I prefer full-fat homemade yogurt, but low-fat yogurt can be used instead.
- Olive Oil: I used olive oil, but any neutral oil like vegetable oil can be substituted.
HOW TO MAKE ACHARI CHICKEN TIKKA?
Crush the whole spices for the Achari Masala.
Now mix in with the powder spices and set aside.
Marinate the chicken in the Achari Masala and other ingredients.
Thread the chicken onto the skewers.
Like this.
Fry with oil until the chicken is fully cooked on all sides.
HOW TO STORE IT?
Store the Achari Chicken Tikka in the refrigerator for 4–5 days. You can also freeze it for up to a month. When you're ready to eat, simply thaw it and stir-fry in a pan with 1 teaspoon of oil—it’ll taste as fresh as if you just made it!
SERVE THIS RECIPE WITH...
Serve this recipe with some Fresh Green Chutney.
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Let's Make Achari Chicken Tikka!!!
Achari Chicken Tikka With Homemade Achari Masala
Ingredients
Achari Masala
- 2 tsp coriander seeds
- ½ tsp nigella seeds kolongi
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 cinnamon stick
- 2 cloves
- 5 black peppercorn
- 3 green cardamom
- 1 black cardamom
Powdered spices and salt
- 2¼ tsp dry mango powder amchur powder
- 1¼ tsp red chili powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- ¼ tsp Garam Masala Powder
- 1 tsp kosher salt
Chicken Marination
- 1 lbs chicken breast or thigh
- 3 tbsp yogurt
- 2 tbsp olive oil or any neutral oil
- 1 green chili powder crushed
- 2 tbsp cilantro chopped
- 2 tsp fresh lemon juice
Frying
- 2 tbsp olive oil or any neutral oil
Instructions
Make the Homemade Achari Masala
- First place the whole spices in a mortar pestle and start crushing them.
- Now mix in the salt and powder spices.
Marination
- In a bowl, add chicken, Homemade Achari Masala (Note: Use only 2 tbsp save the rest for later.) , yogurt, oil, green chili pepper, cilantro, and fresh lemon juice.
- Mix and cover with lid. Marinate in the refrigerator for a hour.
Frying
- Place the marinated chicken on the skewers.
- In a fry pan or grill pan, on medium heat, add olive oil.
- Place the skewers on the grill pan or fry pan.
- Cook it on each side for 5-6 minutes or until the chicken is done.
- Then cover the fry pan or grill pan with a lid on medium-low.
- Turn off the stove.
- Serve immediately and serve with Green Chutney.
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