Topic: Achari chicken tikka shashlik

[Kashmiri Bob]

Had a swing at the achari recipe from the Ashoka Simply Jiggy book.  The recipe doesn't specify which "mixed pickle" to use, so I went with Pataks. 24 h marinade.





Was OK, but nothing spectacular.  Not really the taste I'm looking for in achari tikka. To be fair the recipe in the book is actually for king prawns. 

Plan more experiments.  There is a restaurant I know that does a mind-blowing achari.  Really need to see how it's done, and the pickle used.  Gather it's a proper little short-cut.  "Un-marinated" chicken is first cooked in the tandoor.  It's taken out before it cooks/browns fully, and then pan-fried with oil, garlic paste, sugar, possibly something else, and a pickle. Heaven!

Rob 
 

[DalPuri]

Might be worth looking out for Jalpur Achar Masala Rob.

I made a fantastic achari curry a few weeks back. All the usual suspects for a basic madras but replaced the mixed powder wirh the Jalpur and added 2 tsp lime pickle and lime juice halfway through.
Not overpowering at all like some i have bought from the TA, neither was it underwhelming like some recipes ive made before with only the lime pickle. It was perfect. 

[goncalo]

it certainly has the looks of a shashlik... shame it wasn't up to scratch. :-)

[Kashmiri Bob]

Great idea DP.  Never occurred to me to try powdered pickle spices.  Bought the Jalpur yesterday. Also picked up boxes of Shan achar pickle and MDH achari aloo masala. 

Rob 

 

[Les]

Deleted, wrong place.

[Naga]

Despite your disappointment in the taste, Rob, the dish looks fantastic! The photo certainly made my mouth water!