Indian BBQ Achari Chicken Skewers

Achari chicken skewers bring the flavour of an Indian pickle jar to the barbecue. The marinade is sour, salty, mustardy and a little wild, which is exactly what makes it so good with smoky chicken. Mango pickle masala does the heavy lifting, while fennel and nigella make the flavour recognisably achari rather than just spicy.

Because pickle masala already contains salt and oil, taste before adding extra salt. The chicken should be assertive but not harsh. Yogurt rounds the edges and helps the spices cling to the meat, while mustard oil gives a sharp Punjabi-style finish. On the grill, the onion wedges char and turn sweet, balancing the sour marinade.

This is a strong-flavoured main, best served with plain rice, roti, cucumber salad or cooling raita. It also holds well for meal prep because the pickle spices stay lively after reheating. Use boneless thigh if you want the juiciest result, or breast if you prefer a leaner skewer.