Ingredients
Marination Step 1: Chicken
- Chicken pieces 1 kg
- Yogurt 1/2 cup
- Pickle 2 tbsp (I used mixed pickle)
- Paprika powder 1.5 tsp
- Red chili powder 1 tsp
- Salt to taste
- Lemon juice 3 tbsp
Marination Step 2: Achari masala
- Nigella seeds (kalongi) 1 tsp
- Fennel seeds (saunf) 1.5 tsp
- Fenugreek seeds (methi dana) 1 tsp
- Black mustard seeds (rai) 1.5 tsp
Marination Step 3
- Gram flour (besan) 2.5 tbsp heaped
- Clarified butter (desi ghee) 1/2 cup
Preparation
- Marination Step 1: In a mixing bowl, add yogurt, pickle, paprika powder, chili powder, salt and lemon juice. Mix and add the chicken pieces. Mix well and refrigerate until needed.
- Marination Step 2: Dry roast nigella, fennel, fenugreek and black mustard seeds on low heat until aromatic. Do not let them turn brown. Allow to cool to room temperature.
- Marination Step 3: Mix gram flour and clarified butter well until there are no lumps.
- Cook on low flame until the gram flour is cooked and aromatic. Allow to cool to room temperature.
- Take the chicken out from the refrigerator and add the gram flour mixture and 1 tsp of ground achari masala (You can store remaining masala in an airtight container for future use). Mix well.
- If the batter is too thick you can add a little water and mix.
- Add the chicken to the cooking pot, cover and cook on one side for 10 minutes.
- Now flip and cook on the other side for 10 minutes.
- Serve immediately. Enjoy!
Achari Chicken Tikka Boti
Ingredients
Marination Step 1: Chicken
- Chicken pieces 1 kg
- Yogurt 1/2 cup
- Pickle 2 tbsp I used mixed pickle
- Paprika powder 1.5 tsp
- Red chili powder 1 tsp
- Salt to taste
- Lemon juice 3 tbsp
Marination Step 2: Achari masala
- Nigella seeds kalongi 1 tsp
- Fennel seeds saunf 1.5 tsp
- Fenugreek seeds methi dana 1 tsp
- Black mustard seeds rai 1.5 tsp
Marination Step 3
- Gram flour besan 2.5 tbsp heaped
- Clarified butter desi ghee 1/2 cup
Instructions
- Marination Step 1: In a mixing bowl, add yogurt, pickle, paprika powder, chili powder, salt and lemon juice. Mix and add the chicken pieces. Mix well and refrigerate until needed.
- Marination Step 2: Dry roast nigella, fennel, fenugreek and black mustard seeds on low heat until aromatic. Do not let them turn brown. Allow to cool to room temperature.
- Marination Step 3: Mix gram flour and clarified butter well until there are no lumps.
- Cook on low flame until the gram flour is cooked and aromatic. Allow to cool to room temperature.
- Take the chicken out from the refrigerator and add the gram flour mixture and 1 tsp of ground achari masala (You can store remaining masala in an airtight container for future use). Mix well.
- If the batter is too thick you can add a little water and mix.
- Add the chicken to the cooking pot, cover and cook on one side for 10 minutes.
- Now flip and cook on the other side for 10 minutes.
- Serve immediately. Enjoy!