Chicken Tikka has always been a crowd-pleaser, thanks to the succulent bites of chicken that release different flavours of Indian spices. Now, what happens when chicken tikka meets everyone’s favourite achar (pickle)? The perfect twist of tangy, spicy homemade achari chicken tikka is born. If you’re assuming that we’ll be using any pickle in this recipe, then you’re wrong! Keep reading to find out how and where we will add the twist in the classic recipe.
Give a Unique Twist to Your All-Time Favourite Chicken Tikka
Dry roast the achari masala ingredients except amchur until slightly brown and fragrant. Turn off the flame and let the dry masala cool for a few minutes and grind the mixture with amchur to get a coarse powder.
Wash the boneless chicken pieces and pat them dry. In a large bowl, add and mix all the marination ingredients. Add the chicken tikka cuts and coat them well. Cover with a lid and set aside for at least an hour.
Preheat the oven at 200°C. Clean and dry the skewers thoroughly and put on the marinated chicken cubes. Oil the grilling grates and place the skewers on it. Grill the chicken skewers from both sides until brown for about 10-15 minutes. Baste the tikkas with melted butter twice while cooking.
Serve hot with lemon wedges and pudina chutney or yoghurt.
Do not brown the tikkas completely to avoid the achari masala from becoming bitter.
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Frequently Asked Questions
How different is chicken tikka from chicken tikka masala?
In chicken tikka, the chunks are roasted or grilled, making it a dry dish, whereas chicken tikka masala is a spiced curry containing roasted, marinated chicken chunks.
What is the key to making perfect soft chicken tikka at home?
Achieving super-soft chicken tikka depends on the portions of chicken and ingredients used for making the dish. The key here is to use hung curd instead of regular curd as it isn’t watery and portions of breast or thigh area as they absorb the marinade well.
How do I avoid chicken tikka pieces from sticking to each other when cooking?
Always brush some oil (preferably mustard oil) on your chicken tikka after placing them on the grill. This way, the tikka pieces do not stick to each other or the grill, plus the oil also adds a smoky glaze to the tikka pieces.