Indian
Indian - Tandoori and Kebabs
Achari Chicken Tikka
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 600g boneless chicken thighs, cut into 2.5cm cubes
- • 1/2 cup thick yogurt
- • 1 tbsp achari masala
- • 1 tsp kalonji (nigella seeds)
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri chili powder
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Toss the chicken with lemon juice and salt; rest 20 minutes.
2
Phase 2
Stir together yogurt, achari masala, kalonji, ginger-garlic paste, and Kashmiri chili powder; coat the chicken and refrigerate 4 hours.
3
Phase 3
Thread the cubes onto skewers, leaving small gaps.
4
Phase 4
Cook over high charcoal heat or under a hot grill, basting with mustard oil and turning.
5
Phase 5
Grill until the edges char and the chicken is cooked through.
6
Phase 6
Serve hot with onion rings, lemon wedges, and mint chutney.