These are chicken kebabs with an achari or pickle flavour. Prepared with chicken breasts that are marinated with pickling spices, yogurt, ginger, garlic, olive oil or mustard oil and lemon juice. Cooked under the broiler till slightly charred, around 5 minutes on each side. Served as an appetizer or side with main meal.
To get a typical achari flavour, use mustard oil. Lightly dry roast the listed ingredients. Do not burn to avoid unpleasant, bitter flavour. Also, use only 5 fenugreek seeds or else you will have a bitter after taste.
The kebabs can be marinated and skewered in advance. Broiled and served warm just before serving. These kebabs are unique, incredibly succulent, spicy with a tangy flavour.
To get a typical achari flavour, use mustard oil. Lightly dry roast the listed ingredients. Do not burn to avoid unpleasant, bitter flavour. Also, use only 5 fenugreek seeds or else you will have a bitter after taste.
The kebabs can be marinated and skewered in advance. Broiled and served warm just before serving. These kebabs are unique, incredibly succulent, spicy with a tangy flavour.
Achari Chicken Kebab
(Serves 4)
You will need 8 wooden skewers
Ingredients:
4 chicken breasts
4 large cloves of garlic (grated)
1/2” piece of ginger (grated)
1 to 2 teaspoons chilli powder
1 teaspoon turmeric powder
3 tablespoons yogurt
3 tablespoons olive oil or mustard oil
juice of one lemon
salt
Lightly dry roast the following:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon kalonji or onion seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
5 peppercorns
5 fenugreek or methi seeds
Method:
Cut chicken breasts into cubes and season with salt.
Dry grind the roasted ingredients to a powder. Add to the chicken along with garlic, ginger, chilli powder, turmeric powder, yogurt, olive oil or mustard oil (for an achari flavour) and lemon juice. Marinate chicken in the refrigerator for two hours.
Soak wooden skewers in warm water for 30 minutes.
Thread chicken pieces onto skewers.
Set the oven to broil mode.
Place kebabs in a baking tray lined with aluminum foil. Broil till chicken cooked and brown on one side. Turn skewers and brown the other side, around 5 minutes on each side.
Serve kebabs with lemon wedges.
(Serves 4)
You will need 8 wooden skewers
Ingredients:
4 chicken breasts
4 large cloves of garlic (grated)
1/2” piece of ginger (grated)
1 to 2 teaspoons chilli powder
1 teaspoon turmeric powder
3 tablespoons yogurt
3 tablespoons olive oil or mustard oil
juice of one lemon
salt
Lightly dry roast the following:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon kalonji or onion seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
5 peppercorns
5 fenugreek or methi seeds
Method:
Cut chicken breasts into cubes and season with salt.
Dry grind the roasted ingredients to a powder. Add to the chicken along with garlic, ginger, chilli powder, turmeric powder, yogurt, olive oil or mustard oil (for an achari flavour) and lemon juice. Marinate chicken in the refrigerator for two hours.
Soak wooden skewers in warm water for 30 minutes.
Thread chicken pieces onto skewers.
Set the oven to broil mode.
Place kebabs in a baking tray lined with aluminum foil. Broil till chicken cooked and brown on one side. Turn skewers and brown the other side, around 5 minutes on each side.
Serve kebabs with lemon wedges.