Achari Chicken Tikka

Method

  1. Put the mustard oil in a bowl, together with the dry spices (mustard seeds, onion seeds, cumin seeds, fennel seeds, coriander seeds and fenugreek seeds), mix thoroughly
  2. Put yoghurt into a separate mixing bowl and add the oil and dry spices mix to the yoghurt, mix thoroughly
  3. Add the dry fenugreek to the marinade, together with the turmeric, red chilli powder, vinegar and salt, mix thoroughly
  4. Add the boneless chicken to the marinade and coat the chicken evenly with the mixture
  5. Leave to marinate for at least 15 minutes
  6. Cook in the clay oven for 10-12 minutes
  7. Garnish with chopped coriander and chaat masala and serve
Total nutrient content per 100g per serving
Energy (kJ) 502.75 kJ 1822.47 kJ
Energy (kcal) 119.97 kcal 434.89 kcal
Protein 16.32 g 59.16 g
Carbohydrate 1.57 g 5.71 g
Fat(g) 5.65 g 20.49 g

Number of servings:4-5
Total Weight: 725 g

Ingredients:

  • 500g Boneless chicken (tikka chunks)
  • 140g yoghurt
  • 15g fresh coriander for garnishing
  • 3 tablespoons mustard oil
  • 2 tablespoon vinegar
  • 1 teaspoon onion seeds
  • 1 teaspoon dry fenugreek leaves (methi)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ fennel seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon chaat masala for garnishing
  • salt to taste