Achari Chicken Tikka with Indian Onion Rings

Instructions

1. 1

   Prepare the Achari Masala

   • Place a small, dry pan over low-medium heat. Add the fennel seeds, mustard seeds, coriander seeds, nigella seeds, fenugreek seeds, and whole dry red chilies.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darker. Be careful not to burn the fenugreek seeds, as they can become bitter.
   • Remove from heat and let the spices cool completely. Once cooled, grind them into a coarse powder using a spice grinder or mortar and pestle.
2. 2

   Prepare the Marinade

   • In a large mixing bowl, whisk the hung yogurt until it is smooth and creamy.
   • For authentic flavor, heat the 3 tbsp of mustard oil in a small pan until it just begins to smoke. Turn off the heat and let it cool down completely before adding it to the yogurt.
   • To the yogurt, add the cooled mustard oil, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, salt, and the freshly ground achari masala.
   • Add the roasted besan, which acts as a binder. Whisk everything together until you have a smooth, thick, and uniform marinade.
3. 3

   Marinate the Chicken

   • Pat the chicken cubes dry with a paper towel to help the marinade adhere better.
   • Add the chicken cubes to the marinade. Use your hands to coat each piece thoroughly.
   • Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For the best, most succulent results, marinate overnight (8-12 hours).
4. 4

   Cook the Chicken Tikka

   • Remove the chicken from the refrigerator 30 minutes before cooking. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
   • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
   • **For Grilling/Pan-Frying:** Heat 2 tbsp of oil in a grill pan or non-stick skillet over medium-high heat. Place the skewers or individual chicken pieces on the pan. Cook for 10-12 minutes, turning every 2-3 minutes, until charred in spots and cooked through.
   • **For Baking:** Preheat your oven to 200°C (400°F). Arrange the skewers on a baking tray lined with foil. Bake for 15-20 minutes, turning halfway through. For extra char, broil for the last 2 minutes.
   • The chicken is done when the internal temperature reaches 74°C (165°F).
5. 5

   Garnish and Serve

   • Once cooked, transfer the chicken tikka to a serving platter and let it rest for 5 minutes.
   • Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves.
   • Serve immediately with lemon wedges on the side and a cooling mint-coriander chutney.