Chicken Tikka Achari (From Scratch / Base Free)
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 3 tablespoons Mustard Oil
- • 1 Bay Leaf
- • 2 sliced Dry Kashmiri Chillies
- • 1/2 teaspoon Cumin Seeds
- • 1/4 teaspoon Black Mustard Seeds
- • 4 sliced Green Finger Chillies
- • 125g finely diced Brown/White Onion
- • 1 tablespoon Garlic & Ginger Paste
- • 2 tablespoons Tomato Paste
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 teaspoon Kashmiri Chilli Powder
- • 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/4 teaspoon Sugar
- • 1 tablespoon Mix Powder / Curry Powder
- • 250ml Water
- • as required Meat - Chicken / Lamb
- • 1/8 cup Fresh/Chopped Coriander
- • 2 grated Garlic Cloves
- • 1 tablespoon Hot Chilli Pickle
- • 1/4 teaspoon Garam Masala Powder
- • 1/4 teaspoon Black Salt or Hing
Preparation Steps
on a medium heat add the mustard oil, bay leaf, Kashmiri chilies, cumin seeds, mustard seeds and half of the finger chillies
once the hard spices start bubbling add the onion and fry until beginning to brown and soften
add in the garlic and ginger paste and fry for 30 seconds
add in the watered down tomato paste and fry for 30 seconds
add the methi, Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, sugar and mix powder. Stir through and cook for a few minutes until the oil starts to separate
add 1/2 of the water, reduce by half then add the rest along with your choice of meat
reduce down for around 5 minutes then add the extra chillies, coriander, grated garlic cloves and hot pickle, stir through and reduce until it's the consistency you require
sprinkle with garam masala and black salt (or hing). stir through and serve