Achari chicken tikka

Achari Chicken Tikka
4 servings
Very Easy
55 min



Achari chicken tikka :

Lasun and mirch chutney :

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Preparation30 min
Cook time25 min
  • 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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