Achari chicken tikka

4 servings
30 min
25 min
Very Easy


Number of serving: 4

Achari chicken tikka :

350 g boneless chicken

25 g curd

3 ml lemon juice

5 g degi mirch

2 g salt

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



  • 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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