Achari Tikka with Mixed Vegetable Masala

Achari means pickle, and that is exactly what makes this dish sing — chicken bathed in the same mustard oil and whole spices used to make Indian pickles, then baked until tender and lightly charred. Served with a homely mixed-vegetable masala, it is a full plate that tastes far more involved than it is. The marinade does the heavy lifting, so most of the work happens the night before.

Why this works

• The mustard-oil-and-whole-spice steep is the heart of achari flavour: leaving the seeds to infuse the oil for 30 minutes releases their aroma before they ever reach the chicken.
• A yoghurt marinade tenderises the meat and helps the spices cling, so the chicken stays juicy through baking.
• Baking on a lined tray gives an even, hands-off finish; a quick flash under the grill adds the char that mimics a tandoor.
• The masala is built the classic way — onions caramelised first, tomatoes cooked down to a base — so the vegetables sit in a proper sauce rather than a watery one.

Ingredient notes and swaps

• Mustard oil is worth seeking out for authentic pungency; heat it until it just smokes, then cool slightly to mellow it. Groundnut oil works if you cannot find it.
• Chicken breast keeps things lean, but boneless thigh is more forgiving and stays juicier.
• Dried fenugreek leaves (kasoori methi) give the savoury note that reads as restaurant curry; crush them between your palms as they go in.
• Make it a vegetable feast by marinating thick cauliflower steaks or paneer in place of the chicken.

Achari Tikka with Mixed Vegetable Masala

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Achari Tikka is one of those phenomenal Indian Chicken Kebabs whose taste is simply unbeatable. Soft tender pieces of chicken bathed in pickling spices and a yoghurt marinade and then cooked in the oven. Coupled with a Masala that is a heady mix of flavourful vegetables and fragrant spices which culminate to make a dish worthy of serving to your most deserving guests

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Indian

Calories: 1140

Ingredients Method Nutrition Notes

Ingredients

  

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For the Achari Tikka

• 2 Chicken Breasts, cubed
• 2-3 Green Chillies, chopped finely. or 1 Tsp Green Chilli Paste
• 1 Tsp Garlic Paste
• 1 Tsp Ginger Paste
• 120g Greek Yoghurt
• 100ml Mustard Oil
• 20ml White Wine Vinegar
• 1-2 Tsp Sea Salt
• 2 Tsp crushed dried Fenugreek leaves
• 1 Tsp Chilli Powder
• 1 Tsp Mustard Seeds
• 1 Tsp Onion Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Fennel Seeds
• 1 Tsp Coriander Seeds
• 1 Tsp Turmeric
• 0.5 Tsp Fenugreek Seeds
• 0.5 Lemon
• 50g Mixed Pepper Juliennes

For the Mixed Vegetable Masala

• 2 Potatoes, medium size, cut into 2 cm cubes
• 1 Aubergine, cut in to 2 cm cubes
• 200g Cauliflower Florets
• 100g Peas
• 3 Tomatoes, chopped finely
• 1 Red Onion, chopped finely
• 2 Green Chillies, chopped finely, or, 1 Tsp Green Chilli Paste
• 2 Tsp Garlic Paste
• 2 Tsp Ginger Paste
• 15g Coriander, chopped
• 3 Tbsp Vegetable Oil
• 200ml Water
• 1 Tsp Sea Salt
• 3 Tsp Cumin Seeds
• 1 Tbsp dried Fenugreek leaves
• 1 Tsp Turmeric
• 1 Tsp Chilli Powder
• 1 Tsp Garam Masala

Method

 

For the Achari Tikka

1. Put the Mustard Oil in a bowl and add the Mustard, Onion, Cumin, Fennel, Coriander and Fenugreek Seeds
2. Leave to one side for 30 minutes or so
3. Put the Yoghurt in to a separate bowl and mix with the dried Fenugreek leaves, Turmeric, Chilli Powder, White Wine Vinegar, Sea Salt, Ginger Paste, Garlic Paste and chopped Green Chillies
4. Add the Mustard Oil and Spice mixture to the Yoghurt Spice mixture and combine well
5. Add the cubed Chicken to the marinade and coat evenly
6. Leave to marinate overnight, or for a minimum of 2 hours
7. Preheat the Oven to 180C
8. Spread the Chicken pieces evenly on a baking tray lined with parchment and cook for 25 minutes
9. Garnish with Lemon and Mixed Pepper Juliennes

For the Mixed Vegetable Masala

1. Heat the Oil in a pan for 30 seconds before adding the Cumin Seeds
2. Once the Cumin Seeds start to sizzle, add the Red Onion and fry over a medium heat until caramelised
3. Add the Ginger and Garlic Paste
4. Add the chopped Tomatoes and cook for 1 minute
5. Add the Turmeric, Chilli Powder and Sea Salt and cook for 30 seconds
6. Add the Potato cubes to the sauce together with 100 ml of Water
7. Cover with a lid and cook for 10 minutes, stirring occasionally
8. Add the Aubergine.
9. Peas and Cauliflower to the pan together with the remaining Water
10. Cook with the lid on for 10 minutes on a medium heat, stirring two or three times and checking the Masala is not too dry
11. Check the Potato is fully cooked and then add the Garam Masala, dried Fenugreek leaves and chopped Coriander
12. Cook for a further 1 minute

Nutrition

Calories: 1140kcalCarbohydrates: 50gProtein: 63gFat: 76gSaturated Fat: 11gSodium: 180mgFiber: 9gSugar: 14g

Notes

For an even richer flavour, consider grilling or pan-frying the marinated chicken until nicely charred before baking.
Don't be shy with the pickling spices; they are key to the unique taste of Achari Tikka.
Adjust the spice levels in both the tikka and masala to your preference.

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Tips for success

• Do not be shy with the pickling spices; they are the whole point of achari.
• For deeper flavour, sear or grill the marinated chicken until nicely charred before baking.
• Marinate overnight if you can — two hours is the minimum, but the long steep is noticeably better.

Make ahead, storage and reheating

• The chicken can marinate for up to 24 hours in the fridge. The masala reheats well and, like most curries, tastes even better the next day; keep it covered in the fridge for up to 3 days and loosen with a splash of water when reheating.

What to serve it with

• Basmati rice or warm naan, a cooling cucumber raita, and a wedge of lemon. A simple kachumber salad of tomato, onion and cucumber cuts through the richness.

FAQ

What does achari mean? It refers to Indian pickle (achar); an achari dish borrows the mustard oil and whole pickling spices that flavour those pickles.

Can I cook the chicken without an oven? Yes — griddle or pan-fry the marinated pieces over a medium-high heat until charred and cooked through.

Is mustard oil safe to cook with? Heat it until it just shimmers and smokes, then bring the heat down; this tames its sharpness and is the traditional way to use it.

How do I make it milder? Reduce the chilli powder and fresh green chillies, and deseed the chillies before chopping.

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