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. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
