Murg Achari Tikka
Pickle-kissed, deeply satisfying
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What does 'Achari' mean in this dish?
'Achari' refers to the traditional Indian pickling spices used in the marinade, which give the chicken a distinctive tangy and sharp flavor.
Is the Murg Achari Tikka very sour?
It has a pleasant, zesty tartness similar to Indian pickles, balanced by the yogurt and savory chicken, rather than being overwhelmingly sour.
What seeds are visible on the chicken?
You might notice whole spices like nigella(kalonji), fennel, and mustard seeds that are essential to the authentic pickling spice blend.
How does the spice level compare to regular Chicken Tikka?
It tends to be slightly tangier and carries a moderate kick, though the prominent flavor is the complex, aromatic pickle spice.
Does this dish contain any actual pickles?
We use the dry spices typically reserved for making pickles, rather than mixing actual fruit or vegetable pickles into the chicken.
About Murg Achari Tikka
Murg achari tikka takes its character from achar, the family of Indian pickles, and it is a clear example of how pickling spices migrated from the preserving jar into the tandoor. Across North India, the same seeds used to cure mangoes and limes are folded into marinades to give meat a tangy, aromatic edge, and that is exactly the idea here. It is one of the more distinctive starters on the menu because the flavour comes from whole spices rather than chilli alone. At BHARAT we marinate boneless chicken in a blend of fennel, black mustard seed, fenugreek, nigella and ajwain worked into hung yogurt. The tang comes from these seeds and from lime in the marinade, not from added vinegar, so the sourness reads as gentle and savoury rather than sharp. We use no food colouring; any colour is from the spices themselves. The chicken is halal-marked and bought daily from Makro, and there is no pork in the kitchen. Cooking happens in a real charcoal-fired clay tandoor at about 480 degrees rather than a gas oven, and our chef from Uttarakhand manages the skewers so the surface chars in seconds while the inside stays juicy. The high heat toasts the whole seeds slightly, which deepens their aroma. The finished pieces carry a pickle-like tang and a complex, seedy fragrance, with the mustard and nigella often visible on the surface. It is finished with butter and a squeeze of lime. We serve it with sliced onion, lemon and mint chutney. The tang makes it a good opener before a meal, and it stands up well to a plain naan or a simple dal.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.