Great Food Recipes
Great Food Recipes
About the Recipe
Achari Tikka is one of those phenomenal Indian Chicken Kebabs whose taste is simply unbeatable. Soft tender pieces of chicken bathed in pickling spices and a yoghurt marinade and then cooked in the oven. Coupled with a Masala that is a heady mix of flavourful vegetables and fragrant spices which culminate to make a dish worthy of serving to your most deserving guests
Ingredients
For the Achari Tikka
2 Chicken Breasts, cubed
2-3 Green Chillies, chopped finely. or 1 Tsp Green Chilli Paste
1 Tsp Garlic Paste
1 Tsp Ginger Paste
120g Greek Yoghurt
100ml Mustard Oil
20 ml White Wine Vinegar
1-2 Tsp Sea Salt
2 Tsp crushed dried Fenugreek leaves
1 Tsp Chilli Powder
1 Tsp Mustard Seeds
1 Tsp Onion Seeds
1 Tsp[ Cumin Seeds
1 Tsp Fennel Seeds
1 Tsp Coriander Seeds
1 Tsp Turmeric
0.5 Tsp Fenugreek Seeds
0.5 Lemon
50g Mixed Pepper Juliennes
For the Mixed Vegetable Masala
2 Potatoes, medium size, cut into 2 cm cubes
1 Aubergine, cut in to 2 cm cubes
200g Cauliflower Florets
100g Peas
3 Tomatoes, chopped finely
1 Red Onion, chopped finely
2 Green Chillies, chopped finely, or, 1 Tsp Green Chilli Paste
2 Tsp Garlic Paste
2 Tsp Ginger Paste
15g Coriander, chopped
3 Tbsp Vegetable Oil
200ml Water
1 Tsp Sea Salt
3 Tsp Cumin Seeds
1 Tbsp dried Fenugreek leaves
1 Tsp Turmeric
1 Tsp Chilli Powder
1 Tsp Garam Masala
Preparation
For the Achari Tikka
Put the Mustard Oil in a bowl and add the Mustard, Onion, Cumin, Fennel, Coriander and Fenugreek Seeds
Leave to one side for 30 minutes or so
Put the Yoghurt in to a separate bowl and mix with the dried Fenugreek leaves, Turmeric, Chilli Powder, White Wine Vinegar, Sea Salt, Ginger Paste, Garlic Paste and chopped Green Chillies
Add the Mustard Oil and Spice mixture to the Yoghurt Spice mixture and combine well
Add the cubed Chicken to the marinade and coat evenly
Leave to marinate overnight, or for a minimum of 2 hours
Preheat the Oven to 180C
Spread the Chicken pieces evenly on a baking tray lined with parchment and cook for 25 minutes
Garnish with Lemon and Mixed Pepper Juliennes
For the Mixed Vegetable Masala
Heat the Oil in a pan for 30 seconds before adding the Cumin Seeds
Once the Cumin Seeds start to sizzle, add the Red Onion and fry over a medium heat until caramelised
Add the Ginger and Garlic Paste
Add the chopped Tomatoes and cook for 1 minute
Add the Turmeric, Chilli Powder and Sea Salt and cook for 30 seconds
Add the Potato cubes to the sauce together with 100 ml of Water
Cover with a lid and cook for 10 minutes, stirring occasionally
Add the Aubergine. Peas and Cauliflower to the pan together with the remaining Water
Cook with the lid on for 10 minutes on a medium heat, stirring two or three times and checking the Masala is not too dry
Check the Potato is fully cooked and then add the Garam Masala, dried Fenugreek leaves and chopped Coriander
Cook for a further 1 minute