This is a dish that I am posting this recipe on the blog because it is first time that I cooked a non vegetarian dish in my kitchen. If you are regular on my blog , you know that younger teen is advised to eat high protein meals for her health complications, she was rapidly loosing weight due to certain medications that were prescribed as a part of her treatment , so my vegetarian kitchen was adjusted to meet her dietary needs . I included white meats like lean chicken and fish in her diet and thankfully she has responded well to it. So you can expect to see few healthy non vegetarian meal ideas from now on.
I have always held a view that if you are a healthy person , even a carefully planned good vegetarian meal is sufficient to meet all your dietary needs , if you like to include non vegetarian options, it becomes bit easier if you need to go on high protein diet but at same time you have to be careful to consume more water to facilitate excretion of excess uric acids from your body.
Most of the times , non vegetarian food is considered as richer food loaded with calories as it is cooked in loads of ghee and spoonfuls of spices { personally for me too much of anything is not a good way to go, I love ghee but a spoonful is good way to go for us}. So when I was starting to cook chicken same cooking philosophy was applied and wanted to cook something that both teens can eat and something I have done before and these two liked that.
Hubs pitched in with his inputs that chicken is something like paneer that does not have much of taste like paneer and takes on to any flavour that it is cooked with. My first way to go when I am trying something new is to add a known element to it so I decided to go with Achari murg tikka, something I knew will be accepted fast.
Achari means anything that is cooked with pickling spices, I have previously done Tinda achari and paneer achari tikka and you can imagine if a bland veggie like tinda is loved so chicken is going to be safe bet. One can use leftover masala from a pickle too but now that younger teen is advised restricted salt, I did not go that way and used dried spices that are used in pickling so that I can control the amount of salt that goes into it.
I served it with side of Apple chutney that I cooked as an accompaniment for this chicken. Sweetness of Apple chutney goes very well with spicy chicken thats what Hubs concluded, and both teens had their plates polished clean and happy grins told me this was good. If you try it out do let me know your feedback… would love to use that feedback in other chicken recipes too.
Achari Murg Tikka | Chicken Tikka in Pickling Spices
Print Pin RateIngredients
- 500 g Chicken Boneless
- 1/2 cup Yogurt Thick
- 1 Tbsp ginger minced
- to taste Salt
- 1/2 tsp chili powder red
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam Masala powder
- 2 Tbsp Lemon juice
- Pickling spices
- ¼ tsp Kalonji seeds or Nigella
- ¼ tsp Saunf fennel seeds or
- ¼ tsp turmeric powder
- ½ tsp chili powder Red
- ½ tsp salt
- 1 tbsp mango pickle oil that I removed from
Instructions
- Mix All ingredients for marinade.
- Wash boneless chicken and in a big bowl , mix marinade and chicken together so that chicken pieces are coated nicely.
- Cover the bowl and keep in refrigerator for 1-2 hours.
- Once you are ready to cook add all the pickling spices and oil in it and mix well.
- Coat an oven proof dish with small amount of oil.
- Spread all chicken pieces in single layer.
- Preheat an oven for 5 minutes and grill these chicken tikka at 225 C for 18 minutes.
- Serve hot with some apple chutney and spicy chilies on the side.
dixya @ food, pleasure, and health says
November 13, 2013 at 16:22I am so glad hes responding better to it 🙂 I am always on the lookout for chicken recipes and this looks heavenly.