This Achari Chicken Kebab is the best chicken kebab I’ve ever made. These spicy, tangy, succulent bites of chicken are grilled to perfection. Achari Chicken is made with the same spices that go into “achar.” If you’ve never had achar before, it’s an Indian pickle – very different from the type of pickle you might be used to eating. Indian pickles are slightly sour and somewhat spicy. They’re delicious. I used to love eating plain roti (bread) with achar as a kid.
The spice mixture for these kebabs is made using whole spices. Freshly ground whole spices have SO much more flavor than pre-ground spices (who knows how long those have been sitting on the shelf anyway). If you want a truly spectacular dish, always go with freshly ground. Get yourself a trusty little spice/coffee grinder – and see the difference it makes in your cooking. You won’t be disappointed. You can buy whole spices online or just get them from your local Indian grocery store to get the best prices.
Typically at my house, my dad does the grilling. In fact, it’s tradition for him to grill on Father’s Day – which is coming right up! We’ve tried taking him out to celebrate, but the fact is he’d rather grill for the family. Maybe it’s a dad thing? I think this dish should be on your menu this Father’s Day or on the Fourth of July or anytime this summer.
If you make achari kebabs even once this summer, you’ll definitely make them again. Trust me.Print
Achari Chicken Kebab
- 1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon fennel seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon kalonji (onion seed)
- ¼ teaspoon black peppercorns
- 3 cardamom pods, use seeds, discard shell
- 1 teaspoon coriander powder
- 1 teaspoon sea salt
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon paprika
- 2 garlic cloves, minced or grated
- 1-inch knob ginger, minced or grated
- ½ teaspoon turmeric powder
- 2 tablespoons mustard oil
- ½ cup coconut cream from the top of a refrigerated can of coconut milk.
- Freshly grind the fennel seeds, fenugreek seeds, kalonji, black peppercorns, and cardamom seeds.
- Add the freshly ground spices and all remaining ingredients to a large bowl and mix well. Add the chicken pieces and mix until well combined.
- Allow the mixture to marinate in the fridge for 2-8 hours. Take it out 30 minutes before grilling to allow the chicken to come to room temperature.
- Thread the pieces of the chicken onto skewers.
- Grill on high heat (lowering to medium-high if needed) until golden brown and cooked through, turning skewers occasionally.
- Transfer skewers to a platter and serve on top of grilled onions, bell peppers and lemon wedges.