Thursday, 13 September 2012

Chicken Achari (without tandoor and oven)

INGREDIENTS

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:

Charcoal:

Small Piece of silver foil

4 – 5 Cloves

1 tsp Cumin Seeds

Method

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.