Achari Chicken Tikka

Step 1

Begin by dicing the chicken breast into 2" thick big chunks as seen in the picture.

Step 2

Add yogurt, cayenne pepper or red chili powder, paprika or Kashmiri red chili powder, salt, ginger garlic paste, lemon juice & mustard oil and mix everything well. Until all the chicken pieces are well coated. Set aside.

Step 3

Next, prepare the Achari masala or pickling spice blend. Over medium heat dry roast the mustard, nigella, fennel & fenugreek seeds until aromatic. Allow them to cool completely.

Step 4

When they reach room temperature dry grind them coarsely either in a mortar pestle or your regular mixer grinder. Set aside.

Step 5

Add ghee or butter in a skillet over medium heat. When the ghee becomes hot add the besan or garbanzo bean flour. Roast it very well stirring vigorously & frequently. When it begins to form a slurry & starts to bubble its almost cooked. You will get a lovely aroma. Switch off the flame & allow the slurry to come down to room temperature.

Step 6

When the slurry becomes cold add it to the marinated chicken and also add the coarsely ground Achari masala. Mix everything very well until the chicken pieces are well coated. If you feel that the marinade is a bit dry add some more mustard oil or ghee to the marinade & mix well.

Step 7

Set up your favorite skillet over medium heat. Add ghee/butter/mustard oil. When it becomes hot lay the marinated Achari Murgh tikkas and fry each side for 5 mins each. They should be just cooked.

Step 8

Than, finally increase the flame all the way to high and char both sides of the Achari chicken tikka kebab for 1 min each or until browned. Refer the pic.

Step 9

Serve hot & Enjoy!

Step 10

Lay the marinated chicken kebabs in the air fryer basket in single layer and without over crowding.

Step 11

Air fry at 360 F for 10 mins, flipping sides after 5 mins. Than Char them at 375 F for 2-3 mins.