Achaari Chicken Tikka | Sanjeev Kapoor Khazana

The ever- favorite, crowd pleasing chicken tikka gets a slightly tangier,spicier marinade in the form of homemade achari masala.

ACHAARI CHICKEN TIKKA - (Serves - 4)

Ingredients

450 grams boneless chicken legs, cut into 1 inch pieces
1 tablespoon lemon juice
Salt to taste
1 tablespoon ginger-garlic paste
2 teaspoons red chilli powder
2 tablespoons butter
1 tablespoon gram flour
1 cup hung yogurt
2 tablespoons mustard oil
Oil for shallow-frying
Chaat masala for sprinkling
Fresh mint sprig for garnishing
Onion rings for serving
Lemon wedges for serving
Spice mix
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon onion seeds
½ teaspoon fenugreek seeds
½ teaspoon black salt

Method

1. Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix well. Set aside for 15-20 minutes.
2. Heat butter in a non-stick pan. Add gram flour and roast till fragrant. Remove from heat and set aside.
3. To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer in a mortar, add black salt and crush coarsely with a pestle.
4. Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.
5. Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
6. Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully cooked.
7. Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.

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Cuisine - Punjabi

Course - starter

Dish - starter