Thursday, 13 September 2012

Chicken Achari (without tandoor and oven)


500 Grams Boneless Chicken

For Achari Masala:
Achari Masala
Roasted Fennel (Saunf) - 4 Tsp
Roasted Corriander Seeds - 4 Tsp
Roasted Fenugreek Seeds (Methi Dana) - 2 Tsp
Roasted Black Cumin Seeds (Shah Zeera) - 2 Tsp
Roasted Onion Seeds (Kalonji) - 2 Tsp
Roasted Mustard Seeds (Rai) - 2 Tsp

For Marination:
3 tbsp Beaten Curd
1 tbsp Hara Masala (Paste of Ginger, Garlic and Coriander leaves)
50 grams Achari Masala (spicy)
3 tbsp Chiken Masala (I prefer Tandoori Chicken Masala)
1 ½ tsp Red Chili (as per your preference, quantity can be increased or decreased)
1 tsp Cumin powder
1 medium lemon
1 tsp Mustard oil
Salt to taste

For Smoky taste:
Small Piece of silver foil
4 – 5 Cloves
1 tsp Cumin Seeds


1. Make a powder of roasted achari masala ingredients in a mixer.

2. In a bowl mix all the ingredients mentioned for marination mix it well.

3. Add Boneless Chicken and mix it well, now place a silver foil on it put extremely hot charcoal & pour 2 spoon  of ghee with cumin seeds and cloves on it.  Do not allow the smoke to escape cover it properly and leave it for 2 – 3 hours.

4. Now Take a non stick tava put some oil and roast the chicken pieces properly. (Avoid overcooking)

5. Serve hot with onion rings and lemon wedges.

Note: Chicken get hard when over cooked

Thanks and Regards,

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