Achari Chicken Tikka by @bon_appetit_by_nadia

35 min

4 servings

🍗

900 g

Chicken quarters

🥣

120 ml

Yogurt

🧄

2 tbsp

Ginger garlic paste

🧂

Salt

🌶️

1 tbsp

Kashmiri red chili powder

🫙

1 tsp

Turmeric powder

🫙

2 tbsp

Achari masala

🥛

60 ml

Cream

🍋

2 tbsp

Lemon juice

🧴

0.5 tsp

Red food color

🫗

2 tbsp

Mustard oil

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Nigella seeds

🌿

1 tsp

Fenugreek seeds

🫙

2 tbsp

Cumin seeds

🫙

2 tbsp

Coriander seeds

🫙

1 tbsp

Fennel seeds

🌶️

3.5

Whole red chilies

🍋

Lemon slices

🌶️

Green chilies

🧅

Onion

  1. Roast
    • Mustard seeds
    • Nigella seeds
    • Cumin seeds

    In a small wok, dry roast the mustard seeds, nigella seeds, fenugreek seeds, cumin seeds, coriander seeds, fennel seeds and whole red chilies for 2-3 minutes.

  2. Grind
    • Mustard seeds
    • Nigella seeds
    • Achari masala

    Grind the roasted spices with a pestle and mortar to make a powdered achari masala mix.

  3. Marinate
    • Chicken quarters
    • Ginger garlic paste
    • Achari masala

    Marinate the chicken pieces in ginger garlic paste, achari masala, salt, Kashmiri red chili powder, lemon juice, yogurt and cream for 4-6 hours or overnight.

  4. Add
    • Mustard oil
    • Chicken quarters

    In a pan, add oil, then add the marinated chicken pieces and cook on slow to medium flame until the chicken is tender.

  5. Squeeze
    • Lemon juice
    • Green chilies
    • Onion

    Squeeze more lemon juice, add green chilies, sliced onion and lemon slices, and cook on slow flame for 2-3 minutes.

Achari Chicken Tikka by @bon_appetit_by_nadia

35 min

4 servings

🍗

900 g

Chicken quarters

🥣

120 ml

Yogurt

🧄

2 tbsp

Ginger garlic paste

🧂

Salt

🌶️

1 tbsp

Kashmiri red chili powder

🫙

1 tsp

Turmeric powder

🫙

2 tbsp

Achari masala

🥛

60 ml

Cream

🍋

2 tbsp

Lemon juice

🧴

0.5 tsp

Red food color

🫗

2 tbsp

Mustard oil

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Nigella seeds

🌿

1 tsp

Fenugreek seeds

🫙

2 tbsp

Cumin seeds

🫙

2 tbsp

Coriander seeds

🫙

1 tbsp

Fennel seeds

🌶️

3.5

Whole red chilies

🍋

Lemon slices

🌶️

Green chilies

🧅

Onion

Preparation Steps

  1. Step 1/5

    In a small wok, dry roast the mustard seeds, nigella seeds, fenugreek seeds, cumin seeds, coriander seeds, fennel seeds and whole red chilies for 2-3 minutes.

    🌼Mustard seeds
    🌱Nigella seeds
    🌿Fenugreek seeds
    🫙Cumin seeds
    🫙Coriander seeds
    🫙Fennel seeds
    🌶️Whole red chilies
    🍳Wok

  2. Step 2/5

    Grind the roasted spices with a pestle and mortar to make a powdered achari masala mix.

    🌼Mustard seeds
    🌱Nigella seeds
    🌿Fenugreek seeds
    🫙Cumin seeds
    🫙Coriander seeds
    🫙Fennel seeds
    🌶️Whole red chilies
    Pestle and mortar

  3. Step 3/5

    Marinate the chicken pieces in ginger garlic paste, achari masala, salt, Kashmiri red chili powder, lemon juice, yogurt and cream for 4-6 hours or overnight.

    🍗Chicken quarters
    🧄Ginger garlic paste
    🫙Achari masala
    🧂Salt
    🌶️Kashmiri red chili powder
    🍋Lemon juice
    🥣Yogurt
    🥛Cream
    🥣Mixing bowl

  4. Step 4/5

    In a pan, add oil, then add the marinated chicken pieces and cook on slow to medium flame until the chicken is tender.

    🫗Mustard oil
    🍗Chicken quarters
    🍳Pan

  5. Step 5/5

    Squeeze more lemon juice, add green chilies, sliced onion and lemon slices, and cook on slow flame for 2-3 minutes.

    🍋Lemon juice
    🌶️Green chilies
    🧅Onion
    🍋Lemon slices
    🍳Pan

Composition

Ingredients

Types

Meat, Dairy, Vegetables, Spices, Fruit, Additives, Oils

Ingredients

Chicken quarters, Yogurt, Ginger garlic paste, Salt, Kashmiri red chili powder, Turmeric powder, Achari masala, Cream, Lemon juice, Red food color, Mustard oil, Mustard seeds, Nigella seeds, Fenugreek seeds, Cumin seeds, Coriander seeds, Fennel seeds, Whole red chilies, Lemon slices, Green chilies, Onion

Notes

Chicken quarters (3-4 quarters), Salt (to taste), Achari masala (heaped, homemade), Nigella seeds (kalonji, for the achari masala), Fenugreek seeds (for the achari masala), Cumin seeds (whole, zeera, for the achari masala), Coriander seeds (whole, for the achari masala), Onion (sliced, for finishing, amount not given)

Allergens

Milk, Mustard

Dietetics

Dietary regimen

High-Protein, Low-Carb, Keto, Halal, Egg-Free, Nut-Free, soy-free, Sugar-Free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 6g, Fat: 27g, Fiber: 1.5g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 450mg, Iron: 2.5mg, Calcium: 80mg, Zinc: 2.5mg

Vitamins

Vitamin B12: 1mcg, Vitamin B6: 0.6mg, Vitamin C: 5mg, Vitamin A: 150mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Wok, Pestle and mortar, Pan, Mixing bowl

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Ramadan, Iftar, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@bon_appetit_by_nadia

Origin

Cuisine

Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy

Flavors

Spicy, Tangy, Savory, Pickled-spice (achari)

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

raw marinated (uncooked) : up to 1-2 months (in an airtight freezer bag or container,thaw in the fridge overnight before cooking), cooked leftovers : up to 3-4 days (store in an airtight container in the fridge), cooked leftovers (frozen) : up to 1 month (in an airtight freezer-safe container,reheat thoroughly before serving)