Achari chicken tikka is a starter dish from the North Indian cuisine.
Achar means pickle in hindi so the name of this dish has obtained from the
method of cooking this dish, viz. the chicken cooked with pickling spices. In
this recipe I have explained preparation of achari chicken tikka in tava or
pan. You can also prepare it using oven, electric grill or even with tandoor.
I like most of the starter dishes based with chicken which are dry in
nature than with gravy or semi gravy. I often prepare tikka’s and kebab’s most
of the time using tava than oven which I find it easier. This recipe gives the
exact taste to that we get in restaurants.
Also do try my other starter recipes such as Chicken Urval, Chicken Roast, Chicken Sukka.
Prep time Cook time Total time
2 hrs 30 min 20 min 2
hrs 50 min
Author: Home
Chefs Cooking
Recipe
type: Starter
Cuisine: North
Indian
Serves: 4 Servings
Ingredients:
Chicken boneless 500 gm
For Marinating:
Lemon Juice 2tsp
Ginger garlic paste 1 tbsp
Kashmiri red chilli powder 2 tbsp
Salt to taste
For the spice powder:
Mustard seeds 1 tsp
Onion seeds 1 tsp
Fenugreek seeds ¼ tsp
Fennel seeds 1 tsp
Black Salt ½ tsp
Other Ingredients:
Butter 2 tbsp
Gram flour 1 tbsp
Curd 1 cup
Mustard Oil 2 tbsp
Oil for shallow frying
Instructions:
1.Clean the boneless chicken and marinate along with lemon juice,
ginger garlic paste, kashmiri red chilli powder and salt.
2.Mix well so that it absorbs all the spice flavors. Keep aside
for at least half an hour.
3.Meanwhile prepare for the spice powders which are required to be
added in the preparation of coating mixture. Heat a skillet and dry roast all
the ingredients except black salt in a low flame.
4.Allow it to cool for awhile and make powder along with black
salt using a mortar pestle.
5.Heat the same skillet again and add butter. Also add gram flour
and start mixing both very well till it is nicely roasted and turn off the
flame.
6.Further take another mixing bowl and add curd, roasted gram
flour, mustard oil, spice powder and salt. Combine the mixture and add
marinated chicken in it. Again rest at least for 2 hours.
7.Heat a nonstick pan and drizzle oil for shallow frying the
tikkas. When the pan is hot reduce the flame to medium and place the nicely
coated chicken pieces all over the pan.
8.After about two minutes reduce the flame to low and fry the
tikka both the sides evenly by flipping in between till chicken is tender and
are perfectly cooked.
9.Achaari chicken tikka is ready to serve as a starter to your
meal.
Note:
1.You can use hung curd instead of plain curd while preparing the
coating.
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