Achari Chicken Tikka

(2 Portions: Serves 4)

• 500g Boneless chicken (breast or thigh)
• 125g yoghurt
• ½ teaspoon mustard seeds
• ½ teaspoon onion seeds
• ½ teaspoon cumin seeds
• ¼ fennel seeds
• ¼ teaspoon coriander seeds
• ¼ teaspoon fenugreek seeds
• ½ teaspoon dry fenugreek leaves (methi)
• 2 tablespoon vinegar
• 3 tablespoons mustard oil
• Pinch of turmeric
• Red Chilli powder
• Salt to taste

Method

• Put the mustard oil in a bowl, together with the dry spices
• (mustard seeds, onion seeds, cumin seeds, fennel seeds,
• coriander seeds and fenugreek seeds), mix thoroughly
• Put yoghurt into a separate mixing bowl and add the oil and
• dry spices mix to the yoghurt, mix thoroughly
• Add the dry fenugreek to the marinade, together with the
• turmeric, red chilli powder, vinegar and salt, mix thoroughly
• Add the boneless chicken to the marinade and coat the chicken
• evenly with the mixture
• Leave to marinate (the longer the better, overnight if possible)
• Cook in the clay oven for 4-5 minutes (if cooking at home,
• cook in the oven on gas mark 180c for about 15 minutes)
• Enjoy Achari Tikka