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.
Ingredients
- 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.
Instructions
- 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.
Marry says
So good, thank you! Lucky for me there is an Indian grocery store near me. The mustard oil I bought doesn’t have much flavor though, KTC brand from the U.K. Is there another brand you recommend? Love your pictures too!
My Heart Beets says
Thanks, Marry! I’m so glad you liked this recipe 🙂 I use 24 Mantra organic mustard oil and like it – hope that helps!
Suzy says
I’ve made this recipe a few times and love it! Especially good dipped into your artichoke hummus. I’ve been able to grill the chicken in the past, but I’ll be making this at a friend’s house and they don’t have a grill. How do you suggest I cook it?
My Heart Beets says
Suzy, that’s so great to hear! Thank you for letting me know how much you like this 🙂 You can make it in an oven! Or an airfryer if they have that!
Swaroop says
Another hit! Everyone enjoyed this one…Keep up these great recipes coming!
My Heart Beets says
So happy to hear that! Thanks for letting me know how it turned out for you 🙂
Saloni says
This turned out lovely! Thank you, thank you, thank you for this website – now I can cook Indian food and stay paleo! Please produce a hard copy/Kindle version of your cookbook soon!
My Heart Beets says
Saloni, I’m so glad to hear that! 🙂 And maybe one day!
Donovan says
Trivia for me and my guests… Is this pronounced “atchaaree” or “akkarree”?
My Heart Beets says
Hi Donovan! I’m not sure how great I am at spelling out pronunciations but achari is pronounced like this: uh-chaa-ree. Hope that helps 🙂
Gavin says
Really like th look of this dish.
One question….
Are the chicken thighs skinless or do you leave the skin on?
My Heart Beets says
I buy skinless thighs for this recipe. Hope you love it!
Isabel says
I have now made many of your recipes as well as directed many of my family and friends here. I am part of a lunch group which since trying your recipes has insisted I “keep it Indian”. Such a hit! Thank you thank you for your amazing recipes and presence. What a gift to the Paleo world!
My Heart Beets says
Isabel, I am so glad that you like my recipes and that you make Indian food for your lunch group! Thank you for sharing my website with your family and friends – it means so much for my growing blog 🙂
Deanna S says
Great prize package, love to grill… 🙂