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Chicken in a pickle
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Chef Monish Gujral cooks a sour chicken and a hot chutney
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Photo: S. Subramanium
Spicy! Achari chicken tikka prepared by Monish Gujral
Here is another chicken recipe. But before you say, “Not again,” let me assure you that achari chicken tikka is truly different. It has a sour twist as most North Indians want their food hot and tangy. It is ideal for starters at your p
arty, and I am sure it will fetch you many compliments for your culinary skills. It goes perfectly with all drinks.
The origin of achari tikka is likely to be Rajasthani. It is in fact a popular dish in London too! It’s no surprise that it’s well-liked because it’s a great combination of different spices. Of course, there one has to temper down the spice. They would weep buckets if they got it dish un-adulterated!
I am also adding a recipe for the lasuni mirch chutney, which is quite unique and will greatly enhance the flavour of the tikka. The spiciness of the chutney just adds to the spunk of the tikka.
Achari chicken tikka
Ingredients
350gms boneless chicken
25gms curd
3ml lemon juice
5gms degi mirch
2gms salt
3gms garam masala
2gms chaat masala
2gms meat masala
3gms zeera powder
2gms ginger paste
2gms garlic paste
2gms kasturi methi
2gms black salt
Melted butter — for basting
15gms pickle paste
1tbsp malt vinegar
Method
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 (clay oven) 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
Ingredients
70gms red chilli whole (lal mirch sabut)
30gms garlic paste (lasun)
20ml lemon juice
15ml refined oil
Salt to taste
Water
Method
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.
(The author is the MD, Moti Mahal Tandoori Trail chain of restaurants and can be e-mailed at motimahal@vsnl.com)
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