Achari chicken tikka

Ingredients

Achari chicken tikka :

• 350 g boneless chicken
• 25 g curd
• 3 ml lemon juice
• 5 g degi mirch
• 2 g salt
• 3 g garam masala
• 2 g chaat masala
• 2 g meat masala
• 3 g zeera powder
• 2 g ginger paste
• 2 g garlic paste
• 2 g kasturi methi
• 2 g black salt
• Melted butter ? for basting
• 15 gms pickle paste
• 1 tablespoon malt vinegar

Lasun and mirch chutney :

• 70 g red chilli whole
• 30 g garlic paste
• 20 ml lemon juice
• 15 ml refined oil
• Salt to taste
• Water

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Preparation

• Achari chicken tikka : Wash the boneless chicken pieces thoroughly and pat dry. For the first marinade, apply the ginger-garlic paste, lemon juice and salt to the chicken pieces. Rub well and keep aside for about one hour.
• For the second marinade, in a bowl, mix all the remaining ingredients with curd. Put the marinated chicken pieces in a skewer. Roast in a moderately hot tandoor or over a charcoal grill for 6 to 7 minutes.
• Alternatively, a pre-heated convectional oven at 350 degrees centigrade can be used. Remove the skewer from the tandoor and hang it for two to three minutes to drain off the excess moisture.
• Baste the chicken pieces with melted butter and roast for another 3 to 4 minutes. Transfer to a plate and serve hot with lasun and mirch chutney.
  
• Lasun and mirch chutney : Soak the red chillies in hot water for half-an-hour. Remove and put them in a blender along with other ingredients and make a semi-smooth paste. This chutney should be set aside 2-3 hours before eating.

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