The ever- favorite, crowd pleasing chicken tikka gets a slightly tangier,spicier marinade in the form of my homemade achari (pickle) masala. Served in an avant garde fashion with mint yoghurt chutney injected right into the tikkas to make it into one big perfect bite.
Oh Happy days!!!
Days when I get my mojo back are the happiest for me..especially when its got something
to do with food 🙂 I thought of this, and before I knew it the blues were gone and I was back to being my sunshiny smiley happy self.
Another BIG reason for my happiness is this right here…
Saucy Saturdays.. A link party that I will be co-hosting with three fabulous bloggers Jennifer, Dini and Christine , every Saturday starting the 4th of July!! There will be tons of delicious food, saucy and sassy DIY ideas..loads of camaraderie and comment love…and hopefully more of the best part of blogging for me, i.e, forming friendships.
My almost one year of blogging wouldn’t be the same without my friends..my blogger friends. I love visiting new blogs which I happen to chance upon via Pinterest or Instagram..and love frequenting old favorites.. After all there is nothing like saying “YUM” to a foodie pal!! Finally, Jennifer had this amazing idea to start a linky party of our own..and I jumped onto the bandwagon with gusto. I mean whats not to love!!???
FYI.. we will be PINNING EVERY link onto a board thats already garnered over 700 followers!!! And we shall be sharing the featured links on all of our individual Social Media..! 🙂
So anyways lets just say I was HAPPY. Because I chose to be happy.
Life is full of existential angst. Its agiven..but whether we choose to dwell in it..to take shelter in the shadows of sorrow or come out and be happy is upto us. You know that oft repeated sentence “its all in your head”?? Turns out the elders were right!! It IS all in our head.. Think happy, choose to be happy and you shall be.
And I was extremely happy with these chicken tikkas. 😛
Achari chicken tikkas are basically pieces of chicken breast or thigh, marinated in yoghurt and spices and grilled to juicy perfection. What was a national obsession has now become one of the biggest culinary exports of India. Tikkas are now made and relished all over the world. Be in the dark and rainy UK or the dreamland of USA, the great Downunder of Australia or the noodle land of the East, tikkas have emerged as a favorite in all parts of the world. Traditionally cooked in a tandoor, its taken the world by storm coz of its ease of preparation and how easy it is to grill/barbecue it. This is a party food that will never go out of style. The host will love making it as much the guests enjoy eating it.
Today I am bringing you achari chicken tikka that has been marinated in an absolutely delightful yoghurt and homemade pickle (achari) masala. Grilled to perfection ,the sizzle of the chicken hitting the grill is music to my ears. The tangy and unique pickle aroma makes my mouth water..and the sight of the chicken turning golden in front of my eyes is like the unfurling of a magical book. I cant wait to eat these…and I do, with tikkas perfect companion- Mint yoghurt dip .
Everything I love about tikkas, in ONE BIG PERFECT BITE.
Just inject these perfectly cooked, succulent and juicy chicken tikkas, marinated in a spicy and mouth watering achari(pickle) masala with mint yoghurt chutney and what you get is the perfect weekend/party/brunch food…
Served these to some friends yesterday evening, and lets just say, the chicken got the best shots! And yes…these were gone in the next 5 minutes!!
Dont forget to link up on Saturday..It will be awesome!!
A super excited,
On the note of awesomeness, how can i forget to mention two amazing link ups I am bringing this to!!??
My dear friend Michelle Nahom of http://www.adishofdailylife.com/ co-hosts this absolutely fabulous Friday party FoodieFridiy. If you haven’t visited it yet, do so at once!! I am bringing my friends this delicious take on chicken tikkas …
And lets not forget Angie and her girls…I have been linking to the http://fiestafriday.net/ for almost a yr now, well… on and off mostly ,but everytime i link up , I am stumped with the awesome food there.. Just hop on and get ready to Drool!! And guess what this time its two superb awesome bloggers Josette @ thebrookcook and Julie @ Hostess at Heart who are playing the co-hosts!! Can’t wait to see the goodies!
- 350 gm chicken Boneless, cut into 2 inch cubes.
- ⅓ cup Hung Curd
- 2 tsp Lemon juice
- 1tsp Kashmiri lal mirch powder /chillie powder
- 1 tsp Garam masala
- 1 tsp Meat masala
- 1 tsp Zeera/cumin powder
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 tbsp Kasturi methi / dried fenugreek
- ½ tsp Black salt
- Melted butter for basting
- 1 tbsp Mustard Oil
- For Achari Masala:
- Mustard seeds – 1 tsp
- Coriander seeds – 1 tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Nigella seeds – ½ tsp
- Carom seeds – ¼ tsp
- Whole red chilies – 3-4
- Dry mango powder – 2 tsp
- Wash the boneless chicken pieces thoroughly and pat dry.
- Start by making the achaari masala. Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds and dry red chilies till slightly browned and fragrant. Make a coarse powder of it by blending it with the aamchoor powder. Marination next!
- Add this powder ( Achaari Masala ), hung curd, ginger garlic paste, garam masala, lemon juice, dried fenugreek,remaining ingredients, 1 tbsp mustard oil and Kashmiri red chili powder and mix well.
- Add in the chicken cubes and coat them nicely in the marinade. Cover the bowl and keep aside for at least 1 hour.
- Thread the marinated chicken in wooden skewers.
- Preheat the oven to 200C. Oil the grilling grates with an oiled up tissue.
- Grill the chicken skewers from both the sides applying little oil till nicely browned for about 12-15 minutes. baste with melted butter twice in between cooking.
- Serve hot with mint coriander dip.
Make sure you soak the skewers in cold water atleast 30 minutes before you thread the chicken.