I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• ½ teaspoon fenugreek seeds
• 1 teaspoon black cumin seeds
• 2 teaspoon onion seeds
• 1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

• 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• ¾ cups non-fat Greek yogurt
• ¼ cup half and half
• Juice of one lemon
• 3 teaspoons salt
• ½ red onion, sliced thin
• 1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.