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Main Ingredients | Boneless chicken, Lemon juice |
Cuisine | Punjabi |
Course | Snacks and Starters |
Prep Time | 2-2.30 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Achaari Chicken Tikka
- 400 grams Boneless chicken cut into 1 inch pieces
- 1 tablespoon Lemon juice
- to taste Salt
- 1 tablespoon Ginger-garlic paste
- 2 teaspoons Red chilli powder
- 2 tablespoons Butter
- 1 tablespoon Gram flour (besan)
- 1 cup Hung yogurt
- 2 tablespoons Mustard oil
- for shallow frying Oil
- to sprinkle Chaat masala
- for garnishing Fresh mint sprigs
- to serve Onion rings
- to serve Lemon wedges
- Spice mix
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds (saunf)
- 1 teaspoon Onion seeds (kalonji)
- ½ teaspoon Fenugreek seeds (methi dana)
- ½ teaspoon Black salt (kala namak)
Method
- 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.
- Heat butter in a non-stick pan. Add gram flour and sauté till fragrant. Remove from heat and set aside.
- To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer into a mortar, add black salt and crush coarsely with a pestle.
- Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.
- Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
- Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully cooked.
- Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.
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