Achari Chicken Tikka Masala

 
          Chicken Tikka Masala is a very popular dish in most of the Indian restaurants and dhabas. They are served with naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani for a nice satisfying meal. This is basically homemade grilled boneless chicken tikkas cooked in a yummy restaurant style gravy. 

          However, I gave a slight twist to the recipe by adding some homemade grated mango pickle masala for some achari flavour. I made use of some yoghurt instead of cream, to give a healthy touch to some extent. Any leftover Tikkas can be easily turned into this yummy side dish.

Achari Chicken Tikka - 

• 200 gms. boneless chicken cubes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. oil
• 1 tsp. vinegar 
• 1 tbsp. yoghurt
• 1 tbsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. bottled pickle masala
• few wooden skewers, soaked in water for 30 minutes

Tikka Masala Gravy - 

• chicken tikka 
• 2 tbsp. oil
• 1 tbsp. butter
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. homemade mango pickle masala
• 1 tbsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yogurt, beaten
• 1 tsp. coriander leaves, chopped

          
Achari Chicken Tikka - 

          
          Marinate the chicken cubes with the above mentioned ingredients, preferably overnight. Grease the skewers and thread the chicken cubes in them.

          Place them on a greased rack and grill for 15 minutes. Then flip it over and grill the other side for another 15 minutes. Keep aside.



Tikka Masala Gravy - 

           Heat oil and butter in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds and then add the onion. Fry till light brown.

          Add the ginger-garlic paste, tomato paste, mango pickle and all the dry spices mixed with some water. Fry till the oil separates. 

         Now add the beaten yoghurt and cook till almost dry. Add the chicken tikka and give it a stir. Cover and cook on a low flame for 2-3 minutes.

          When done, switch of the flame. Garnish with coriander leaves and serve this yummy restaurant style Achari Chicken Tikka Masala with naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani.