Achari Chicken Crostini

Achari Chicken Crostini

Prep Time

1 hour

Cook Time

25 mins



  • 350g boneless chicken thighs, chopped
  • 3 tbsp thick yoghurt
  • 1 tbsp ginger-garlic paste
  • tbsp Rajah Achari Gosht Masala
  • 2 tsp lemon juice

Other ingredients:

  • 1 large onion, chopped
  • 2 tbsp tomato paste (store-bought is fine)
  • 1 tbsp oil
  • Crostini base assembly:
  • 1 large baguette
  • 2 tbsp olive oil to brush the bread
  • Few slices of cucumber, for garnishing
  • Few onion rings, for garnishing
  • Green chillies chopped, for garnishing
  • Fresh coriander leaves, for garnishing


  1. Making the AchariMurgh Topping:
  2. In a large bowl add all the ingredients listed under marination and mix everything well. Keep it marinated for at least 45 mins to 1 hour.
  3. Heat 1 tbsp of oil in a skillet on medium-high heat, then add chopped onion and sauté for 4-5 minutes until it is soft and brown.
  4. Now tip in the marinated chicken along with the marinade and sauté on medium-high heat 6-7 minutes or until it’s no longer raw.
  5. Now add the tomato paste and mix it well. Continue sauteing for 4-5 minutes until the chicken is cooked through and the masala is dried.
  6. Assembling the Crostini:
  7. Preheat the oven to 180C.
  8. Cut the ends of the baguette diagonally and then slice them thickly and 1 to 2 cm pieces.
  9. Brush it with some olive oil and place it on a baking sheet and bake for 6-7 minutes.
  10. Remove the bread from the oven. they should be just crisp and golden on the edges.
  11. Now to assemble, just place a few thin slices of cucumber on the bread.
  12. Then top it up with some Achari chicken.
  13. Finally add some onion rings and some green chillies (optional) and coriander leaves.
  14. Arrange it on a serving plate and serve.