Achari Chicken Tikka (Pickle Spiced Chicken)
Chicken tikka with the sharp, tangy bite of Indian pickle spices: fennel, nigella, cumin and fenugreek.
- Time45 min
- LevelEasy
- Costabout £2.48 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the yoghurt, ginger and garlic paste, lemon juice, all the crushed seeds, chilli powder, turmeric, salt and 1 tablespoon of the oil.
- 2
Stir the chicken through the marinade. Cover and chill for at least 2 hours, or overnight.
120 min - 3
Heat the oven to 240°C (220°C fan) or heat the grill to high. Thread the chicken, onion and pepper onto metal skewers, or lay them on a lined tray.
- 4
Cook for 18 to 20 minutes, turning once and brushing with the remaining oil, until the chicken is charred in places and cooked through. It should reach 75C in the middle.
19 min - 5
Rest for 3 minutes. Serve with mint chutney, sliced onion and lemon wedges, or in warm flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
