Achari chicken tikka

Name: Achari chicken tikka
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 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; 70 g red chilli whole; 30 g garlic paste; 20 ml lemon juice; 15 ml refined oil; Salt to taste; Water

Starter

Very Easy

55 min

Preparation

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.