Achari meaning pickle. The combination of spices in this kabab/tikka is truly one of a kind. What I love about this kabab is its flavors and tangy taste its excellent when served with southindian lemon rice.
500 Grams Boneless Chicken
1/2 Cup Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
10 Pods Garlic
1 Inch Ginger
Achari Masala: 1 Tbsp Mustard seeds, 1/2 Tsp Fennel, 1/2 Tsp Cumin, 1/4 Tsp Carom, 1/4 Fenugreek, 1 tsp Nigella seeds
Juice of 1 Lime or 1 Tbsp Lime Juice
Salt as per taste
Sunflower oil 2 +1 Tbsp
Mustard Oil 1 Tbsp
Method: Cut the chicken into bite size pieces wash thoroughly allow the excess water to drain and reserve in a mixing bowl.
Add Lime juice, yogurt, chilly powder, turmeric powder, garam masala and salt to the chicken mix well cover allow to marinate for 1 hour. Place in the refrigerator.
Heat a wok/fry pan on medium flame add 1 tbsp oil add the spices mustard, fenugreek, carom, cumin, fennel and nigella fry till the spices splutter.
Once the spices splutter add the ginger and garlic fry for a minute. Transfer the spices to a mixer jar add a splash of water and grind to a smooth paste.
Add the ground masala to the chicken mix well cover allow to marinate over night for best results or can prepare the tikkas in 2 hours time this masala has to penetrate well inside the chicken.
Heat a pan on medium flame add mustard oil and sunflower oil allow the oil to reach at smoking point. Add the chicken to the oil fry for 2 minutes on each side the chicken should absorb the oil and the masala will coat the chicken thoroughly.
Transfer the chicken to a baking sheet place it in a preheated oven at 200 degrees for 10 minutes. we can flip the chicken at 5 minute mark and bake till well done.
Serve hot with lime and onion...Enjoy...:)
We can also grill this chicken tikka on tawa/skillet if you do not have oven. If you plan to grill on coals keep basting with oil and grill until well done.