Achari Chicken Tikka

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THINGS YOU NEED 

  • 350 gm chicken Boneless, cut into 2 inch cubes.
  • ⅓ cup Hung Curd (yogurt drained of all its water)
  • 2 tsp Lemon juice
  • 1tsp Kashmiri lal mirch powder /chillie powder
  • Salt
  • 1 tsp Garam masala
  • 1 tsp Meat masala
  • 1 tsp Zeera/cumin powder
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 2 tbsp Kasturi methi / dried fenugreek
  • ½ tsp Black salt
  • Melted butter for basting
  • 1 tbsp Mustard Oil
  • For Achari Masala:
  • Mustard seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Fenugreek seeds – ¼ tsp
  • Nigella seeds – ½ tsp
  • Carom seeds – ¼ tsp
  • Whole red chilies – 3-4
  • Dry mango powder – 2 tsp


METHOD 

Wash the boneless chicken pieces thoroughly and pat dry.
Start by making the achaari masala. Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds and dry red chilies till slightly browned and fragrant. Make a coarse powder of it by blending it with the aamchoor powder. Marination next!
Add this powder ( Achaari Masala ), hung curd, ginger garlic paste, garam masala, lemon juice, dried fenugreek,remaining ingredients, 1 tbsp mustard oil and Kashmiri red chili powder and mix well.
Add in the chicken cubes and coat them nicely in the marinade. Cover the bowl and keep aside for at least 1 hour.
Thread the marinated chicken in wooden skewers.
Preheat the oven to 200C. Oil the grilling grates with an oiled up tissue.
Grill the chicken skewers from both the sides applying little oil till nicely browned for about 12-15 minutes. baste with melted butter twice in between cooking.
Serve hot with mint coriander dip.

NOTE 

While toasting the Achaari masala, DO NOT brown them, or else the masala will become bitter.Make sure you soak the skewers in cold water atleast 30 minutes before you thread the chicken.

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