Achari Tikka Masala

Ingredients

• 3, skinless, washed and deeply scoredchicken legs with thighs
• 1 tablespoon (15 ml)ginger-garlic paste
• 170 gyoghurt
• 60 ml (4 tablespoons)lemon juice
• 2 tablespoons (30 ml)homemade achari tikka masala or shop-bought achari tikka masala
• to tastesalt
• 1 teaspoon (5 ml)red chilli flakes
• 4–6green chillies, for garnish
• 1onion, sliced, for garnish
• Quantity not specifiedoil, for cooking
• Quantity not specifiedlemon slices

Instructions

1. 1

   Score the chicken

   Make deep cuts in the chicken pieces if you have not already done so.

2. 2

   Marinate the chicken

   Mix the chicken with the ginger-garlic paste, achari spice mix, yoghurt and lemon juice. Leave to marinate for 4–6 hours.

3. 3

   Cook the chicken

   Add oil to a wok and cook the chicken quarters over a low flame for 15–17 minutes, turning so they cook on both sides and become tender.

4. 4

   Add the garnish

   Add the sliced onion, green chillies and lemon slices.

5. 5

   Serve the chicken

   Enjoy with naan or roti.

What is Achari Tikka Masala?

Achari refers to the tangy, pickle-inspired flavours associated with South Asian achaar, or pickle. Tikka-style chicken is marinated before cooking, and this version uses yoghurt, lemon and achari spice for a savoury, tart finish.

The method here is simple: marinate the chicken for several hours, then cook it slowly in a wok. The yoghurt helps the spices cling to the chicken, while the deep cuts let the marinade reach further into each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 35g protein, 5g carbs, 15g fat.

The chicken supplies most of the protein, while the yoghurt contributes some protein and fat. The marinade’s lemon and spices add little energy; naan or roti would add most of the meal’s carbohydrates, and cooking oil contributes fat. For a more balanced plate, serve a moderate amount of bread with a generous side of vegetables.

The marinade

Yoghurt and lemon: these form the tangy base of the marinade. Stir them thoroughly with the ginger-garlic paste and achari mix before adding the chicken.

Achari spice: use homemade or shop-bought achari tikka masala. The recipe does not provide the individual spices for a homemade blend, so use a prepared mix if you do not already have one.

Scoring and marinating

Deep cuts: make several cuts in each piece before marinating, taking care not to cut all the way through. This gives the marinade more surface area to coat.

Marinating time: allow 4–6 hours for the chicken to sit in the yoghurt mixture. Keep it covered in the fridge while it marinates.

Cooking gently in a wok

Low heat: the method calls for cooking the chicken in oil over a low flame for 15–17 minutes. Turn the pieces during cooking so both sides have time in contact with the heat.

Doneness: the source describes the chicken as tender on both sides but does not give a precise internal temperature. Check that the thickest part is cooked through before serving.

Finishing with fresh garnishes

Onion and chillies: add the sliced onion and green chillies at the end, as directed. They bring a fresh contrast to the rich, spiced marinade.

Lemon slices: add these with the other garnishes for an extra citrus note. The recipe does not specify a quantity, so use the amount you prefer.

What to serve alongside

Naan or roti: both are suggested accompaniments and are useful for scooping up the yoghurt-and-spice coating. Warm them just before serving.

A fresh side: a simple salad or plain vegetables can add a crisp contrast to the tender chicken. Keep the sides lightly seasoned so the achari flavour remains prominent.

Recipe notes & tips

• Score the chicken before adding the marinade so the seasoning coats more of each piece.
• Mix the marinade evenly before adding the chicken.
• Marinate the chicken in the fridge for the full 4–6 hours.
• Keep the wok on a low flame and turn the pieces during cooking.
• Check the thickest part of the chicken for doneness before serving.
• Warm naan or roti while the chicken finishes cooking.

Variations

• Shop-bought spice mix: use ready-made achari tikka masala in place of a homemade blend.
• Milder finish: use fewer green chillies as the garnish.
• Sharper citrus: serve with extra lemon wedges alongside.
• Fresh side: add a crisp salad to contrast with the tender chicken.
• Bread swap: serve with roti instead of naan, as suggested in the recipe.

Common mistakes to avoid

• Skipping the cuts: the marinade coats less of the chicken; score the pieces before marinating.
• Short marinating: the chicken has less time in the spiced yoghurt; allow the full 4–6 hours.
• High heat: the outside may cook too quickly; follow the method and use a low flame.
• Uneven cooking: one side may remain underdone; turn the chicken during the 15–17 minutes.
• Guessing doneness by time alone: piece size can vary; check the thickest part is cooked through.

How to store

Refrigerate leftover chicken in a covered container and eat within 2 days. Reheat until piping hot throughout, adding a small splash of water if the coating has thickened.

Frequently asked questions