Achari Chicken Tikka



  1. Wash the boneless chicken pieces thoroughly and pat dry.
  2. First Marination- Apply ginger –garlic paste , lemon juice and salt to chicken pieces . Rub well and keep aside for about 1 hour.
  3. Second marination- In a bowl, mix all the remaining ingredients with curd .
  4. Take a skewer and skew the marinated chicken pieces.
  5. Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for 6-7 minutes . Alternatively, a preheated convectional oven at 350 degree centigrade can be used.
  6. Remove from the tandoor or oven hang the skewer for two to three minutes to drain off excess moisture.
  7. Baste with melted butter and roast for another 3-4 minutes. Transfer to a plate and serve hot with mint chutney.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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