Achaari Chicken Tikka

Ingredients list for Achaari Chicken Tikka

• 400 grams Boneless chicken cut into 1 inch pieces
• 1 tablespoon Lemon juice
• to taste Salt
• 1 tablespoon Ginger-garlic paste
• 2 teaspoons Red chilli powder
• 2 tablespoons Butter
• 1 tablespoon Gram flour (besan)
• 1 cup Hung yogurt
• 2 tablespoons Mustard oil
• for shallow frying Oil
• to sprinkle Chaat masala
• for garnishing Fresh mint sprigs
• to serve Onion rings
• to serve Lemon wedges
• Spice mix
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds (saunf)
• 1 teaspoon Onion seeds (kalonji)
• ½ teaspoon Fenugreek seeds (methi dana)
• ½ teaspoon Black salt (kala namak)

Method

1. Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix well. Set aside for 15-20 minutes.
2. Heat butter in a non-stick pan. Add gram flour and sauté till fragrant. Remove from heat and set aside.
3. To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer into a mortar, add black salt and crush coarsely with a pestle.
4. Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.
5. Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.
6. Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully cooked.
7. Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.