The achar is a tangy, hot, and delectably tasty condiment that may spice up a plain meal with its bright flavours. A tablespoon of our favourite achar makes our regular dal, chawal, and sabzi taste even better! But there are other dishes that can benefit from a tangy alteration. With its acidic spice, achar can be used to elevate some of the most well-liked appetisers and make them even more delectable! We've selected a few common munchies, including mathri and paneer tikka that can be given an achari makeover using these simple recipes. One of those amazing Indian chicken kebabs with unrivalled flavour is Achari Chicken Tikka.
This Achari Chicken Kebab will blow your mind! It is made of soft, supple chicken pieces that have been marinated in yoghurt and pickling spices (Achari masala) and then pan seared to perfection. It may be a whole supper on its own and is ready in less than 30 minutes. Southern Asia, which includes numerous nations like India, Pakistan, and Afghanistan, is known for its love of chicken tikka cuisine. Contrary to popular belief, chicken tikka is both a popular Indian dish and an ingredient. It should not be confused with chicken tikka masala.
The preparation of the chicken as boneless "chunks" or "cutlets" is referred to as "tikka." The meat is typically roasted on skewers in a tandoor, or clay oven, without any bones. But it's not just about the meat. Cooking authentic Indian food requires the use of spices, and chicken tikka is no exception. Popular ingredients include, among others, salt, cumin, coriander, garlic, chile, chilli powder, turmeric (for colour and flavour), garam masala, a typical spice used in Indian cooking.
Chicken tikka | Freepik
- 2 tbsp mango pickle (homemade or store-bought; be sure to leave out any hard or tough bits as these won’t blend at all)
- 2 tbsp water
- 2 tsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp table salt
- 450 grams of boneless chicken, cut into cubes
- Non-stick cooking spray
- 2 tsp vegetable oil
- 5 to 6 cloves of garlic, minced
- 300 grams spinach, washed & dried
- Salt to taste
The only Indian chicken kebab recipe that will quickly disappear from your plate is Achari Chicken Tikka. It's a blast with wild tastes and mouthwatering delight.
Method for Preparation:
- In a small food processor or the smallest jar of your mixer-grinder, combine the pickle and water. Blend or process until a puree forms. Any of the pickle's tough parts should be avoided because they won't blend at all.
- Combine the ginger-garlic paste, salt, and turmeric in a bowl using a pestle and mortar or just a spoon.
- Add the pureed pickle mixture and keep mashing until smooth paste forms. The marinade is ready.
- Use this marinade to completely cover the chicken. Refrigerate for at least 30 minutes with a cover on.
- Turn the oven's temperature up to 200 degrees.
- Spray cooking spray on foil before lining a baking sheet. Place the chicken on this tray and cover it with any extra marinade.
- Cook the chicken in the oven for 20 to 25 minutes, or until done.
- On medium-high heat, place a sizable nonstick pan while the chicken cooks.
- When the oil has barely begun to warm up, add the garlic.
- Add the spinach and sauté it for about 30 seconds, or until the garlic is aromatic and the spinach is no longer watery.
- Sprinkle salt on top.
- Place the chicken pieces atop the spinach on a dish.
