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Achari Tikka with Mixed Vegetable Masala

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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 1140
Ingredients Method Nutrition Notes

Ingredients
  

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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