Achari Boti

Ingredients

• Chicken boneless 1 kg, cut into big chunks
• Saunf (Fennel) 1 pinch
• Methi dana (Fenugreek seeds) 1 pinch
• Kalonji (nigella seeds) 1 pinch
• Rai (black mustard seeds) 1 pinch
• Besan (Gram flour) 1.5 tbsp
• Desi ghee (Clarified butter) 1/4 cup
• Yogurt 2 tbsp
• Ginger paste 1/2 tsp
• Garlic 1/2 tsp
• Red chili powder 3/4 tsp or more
• Paprika powder 1 tsp
• Salt to taste
• Your favourite readymade pickle 3 tbsp (I used shan)
•  Lemon juice 3 tbsp

Preparation

1. Dry roast saunf, methi, kalonji and rai for a few minutes and allow to cool down to room temperature. Grind into coarse powder. Keep aside.
2. In a pan add desi ghee and besan. Mix well. Cook until the besan starts to bubble and smells nice and nutty. Allow to cool down to room temperature.
3. In a mixing bowl, add yogurt, coarsely ground powder, ginger and garlic paste, salt, red chili, paprika powder, lemon juice and pickle (I used Shan, you can use your favourite brand). Mix everything up and add to the chicken pieces.
4. Mix well.
5. Add the besan mixture and mix well again. Marinate for at least 4-5 hours.
6. Cook on a grill or pan on a medium to low heat flipping each piece a few times until cooked through.
7. Achari boti is ready! Enjoy!

Print Recipe

Achari Boti

Author: Naush

Ingredients

• Chicken boneless 1 kg cut into big chunks
• Saunf Fennel 1 pinch
• Methi dana Fenugreek seeds 1 pinch
• Kalonji nigella seeds 1 pinch
• Rai black mustard seeds 1 pinch
• Besan Gram flour 1.5 tbsp
• Desi ghee Clarified butter 1/4 cup
• Yogurt 2 tbsp
• Ginger paste 1/2 tsp
• Garlic 1/2 tsp
• Red chili powder 3/4 tsp or more
• Paprika powder 1 tsp
• Salt to taste
• Your favourite readymade pickle 3 tbsp I used shan
• Lemon juice 3 tbsp

Instructions

• Dry roast saunf, methi, kalonji and rai for a few minutes and allow to cool down to room temperature. Grind into coarse powder. Keep aside.
• In a pan add desi ghee and besan. Mix well. Cook until the besan starts to bubble and smells nice and nutty. Allow to cool down to room temperature.
• In a mixing bowl, add yogurt, coarsely ground powder, ginger and garlic paste, salt, red chili, paprika powder, lemon juice and pickle (I used Shan, you can use your favourite brand). Mix everything up and add to the chicken pieces.
• Mix well.
• Add the besan mixture and mix well again. Marinate for at least 4-5 hours.
• Cook on a grill or pan on a medium to low heat flipping each piece a few times until cooked through.
• Achari boti is ready! Enjoy!