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WHAT'S COOKING?
Chicken in a pickle
Photo: S. Subramanium
Spicy! Achari chicken tikka
Here is a chicken recipe. But before you say, “Not again,” let me assure you that achari chicken tikka is truly different. It has a sour twist. It is ideal for starters.
Achari chicken tikka
Ingredients
Boneless chicken - 350 gms
Curd - 25 gms
Lemon juice - 3 ml
Degi mirch - 5 gms
Salt - 2 gms
Garam masala - 3 gms
Chaat masala - 2 gms
Meat masala - 2 gms
Jeera powder- 3gm
Ginger paste - 2 gms
Garlic paste - 2 gms
Kasturi methi - 2 gms
Black salt - 2 gms
Melted butter — for basting
Pickle paste - 15 gm
Malt vinegar - 1 tbsp
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 chutney.
MONISH GUJARAL
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