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Chicken Achari Tikka-Chicken Recipes with Photos - Ingredients and Method of Preparations

Submitted By Mrs.Reena Mathew on 29 March 2014

Chicken tikka is a chicken dish originating in the Indian Subcontintent where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt - essentially a boneless version of tandoori chicken. The word tikka means 'bits' or 'pieces'. Chicken Achari Tikka is the version of Chicken Tikka with Achari Taste.


  • Boneless Chicken - 500g
  • Curd - 1/2 Cup
  • Oil - 3 Tablespoons
  • Ginger, Minced - 1 Tablespoon
  • Vinegar - 2 Tablespoon
  • Dry Fenugreek Leaves (methi) - 1 Teaspoon
  • Mustard Seeds - 1/2 Teaspoon
  • Cumin Seeds - 1/2 Teaspoon
  • Fennel Seeds - 1/2 Teaspoon
  • Coriander Seeds - 1/2 Teaspoon
  • Fenugreek Seeds - 1/2 Teaspoon
  • Turmeric Powder - 1/2 Teaspoon
  • Red Chilli Powder - 1/2 Teaspoon
  • Salt - To Taste

Preparation Steps

  • Mix the Chicken with Oil
  • Mix with powder of mustard seeds, cumin seeds, fennel seeds, coriander seeds and fenugreek seeds
  • Add curd and mix thoroughly
  • Add turmeric, red chilli powder, vinegar, dry fenugreek and salt
  • Mix thoroughly
  • Cover the bowl and keep it for 1-2 hours
  • Arrange these tikka in the seekh, cook it in a moderate hot tandoor for 15-20 minutes
  • Garnish with chopped coriander
  • Serve hot
Chicken Achari Tikka

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