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Achari Tikka

Achari Tikka



  • TIME:

    1 hour, 20 minutes including marinating time


  • 800g boneless chicken (thigh meat), cubed
  • 4-5 green finger chillies, made into a paste
  • 2 heaped tbsp ginger/garlic paste
  • 120g Greek yoghurt
  • 100ml mustard oil
  • 20ml white vinegar
  • 1½ tsp salt or to taste

For the garnish (optional)

  • ½ lemon
  • 30g mixed pepper juliennes


  • 2 tsp crushed dried fenugreek leaves
  • 1½ tsp red 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 powder
  • ½ tsp fenugreek seeds


  • Put the mustard oil in a bowl, together with the mustard seeds, onion seeds, cumin seeds, fennel seeds, coriander seeds and fenugreek seeds and mix thoroughly and leave to one side
  • Put yoghurt into a separate mixing bowl with the dried fenugreek leaves, turmeric powder, red chilli powder, whitevinegar, salt, ginger and garlic paste and green chilli paste. Mix thoroughly
  • Add the mustard oil and spice mixture to the yoghurt spice mixture and combine
  • Add the diced chicken pieces to the marinade and coat the chicken evenly with it
  • Leave to marinate, preferably overnight or for a minimum of one hour
  • Pre-heat the oven to 180ºC
  • Spread the chicken pieces evenly on a baking tray and cook in the oven for about 25 minutes
  • Garnish with the lemon and mixed pepper juliennes
  • Serve hot and enjoy!
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.