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Chicken in a pickle
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Sour chicken and hot chutney to go with it
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PHOTO: S. SUBRAMANIUM
Spicy! Achari chicken tikka
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 and is ideal for starters.
Achari chicken tikka
Ingredients
Boneless chicken: 350 gm
Curd: 25 gm
Lemon juice: 3 ml
Degi mirch: 5 gm
Salt: 2 gm
Garam masala: 3 gm
Chaat masala: 2 gm
Meat masala: 2 gm
Jeera powder: 3gm
Ginger paste: 2 gm
Garlic paste: 2 gm
Kasturi methi: 2 gm
Black salt: 2 gm
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.
Lasun and mirch chutney
Ingredients
Red chilli whole (lal mirch sabut): 70 gm
Garlic paste (lasun): 30 gm
Lemon juice: 20 ml
Refined oil: 15 ml
Salt to taste
Water
Method
Soak the red chillies in hot water for half-an-hour.
Remove them 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.
MONISH GUJARAL
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