How to make Achaari Chicken Tikka - Boneless chicken marinated in yogurt and achaari masala and shallow-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Lemon juice (नींबु का रस)

Cuisine : Punjabi

Course : Snacks and Starters

Achaari Chicken Tikka Recipe Card

Achaari Chicken Tikka

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Achaari Chicken Tikka checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Mexican Magic Cups, Egg Hoppers, Boti Kabab, Jackfruit Crepe Rolls.

Prep Time : 2-2.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Achaari Chicken Tikka Recipe

  • Boneless chicken cut into 1 inch pieces 400 grams

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 2 teaspoons

  • Butter 2 tablespoons

  • Gram flour (besan) 1 tablespoon

  • Hung yogurt 1 cup

  • Mustard oil 2 tablespoons

  • Oil for shallow frying

  • Chaat masala to sprinkle

  • Fresh mint sprigs for garnishing

  • Onion rings to serve

  • Lemon wedges to serve

  • Spice mix

  • Mustard seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Black salt (kala namak) ½ teaspoon


Step 1

Take chicken pieces in a bowl. Add lemon juice, salt, ginger-garlic paste and chilli powder and mix well. Set aside for 15-20 minutes.

Step 2

Heat butter in a non-stick pan. Add gram flour and sauté till fragrant. Remove from heat and set aside.

Step 3

To make spice mix, dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds for a minute. Transfer into a mortar, add black salt and crush coarsely with a pestle.

Step 4

Take yogurt in another bowl. Add roasted gram flour, mustard oil, crushed spice mix and salt and whisk well.

Step 5

Add chicken pieces and mix well. Refrigerate to marinate for 1-2 hours.

Step 6

Heat some oil in a non-stick pan. Add marinated chicken pieces and shallow-fry till golden and fully cooked.

Step 7

Sprinkle chaat masala on top, garnish with mint sprig and serve hot with onion rings and lemon wedges.