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!