Chef Nehal Karkera's Effortless Aachari Tandoori Chicken Recipe: A Flavorful Delight

Are you looking to impress your guests with a delicious yet effortless dish? Chef Nehal Karkera, a renowned food content creator, shares his exquisite Aachari Tandoori Chicken recipe. Known for his easy-to-cook dishes, Chef Nehal brings a unique twist to the classic tandoori chicken by infusing it with tangy aachari flavors. Whether you're a seasoned cook or a beginner, this recipe is perfect for anyone looking to add a burst of flavor to their meal. Read on to discover how to make this mouthwatering Aachari Tandoori Chicken at home.

Aachari Tandoori Chicken Recipe

Ingredients

For the Aachari Masala:

• 5-6 Kashmiri dried chillies
• 1 tbsp coriander seeds
• 1 tsp nigella (kalonji) seeds
• 2 tbsp fennel seeds
• 1 tbsp yellow mustard seeds
• 1 tsp black mustard seeds
• 5-6 fenugreek seeds
• 1/2 tsp turmeric powder
• 1/4 tsp hing (asafoetida)
• 2 tsp aamchur (dry mango) powder

For the Bhuna Besan:

• 4-5 tbsp mustard oil
• 1 bay leaf
• 1 small cinnamon stick
• 1/2 cup besan (chickpea flour)

For the Chicken Marination:

• 1/2 cup hung curd
• 1 tbsp chaat masala
• 2 tsp black pepper powder
• 3 tbsp Aachari masala
• 2 tbsp crushed ginger, garlic & green chillies (7-8 garlic cloves, 2-inch ginger, 3 green chillies)
• 1 tsp mango pickle masala (optional)
• 2 1/2 tbsp mustard oil
• 3 tbsp bhuna besan
• 3-6 chicken leg quarters (scored)
• Coal, ghee, and whole spices for smoking
• Melted butter for brushing

To Finish:

• Sprinkle with chaat masala

To Serve:

• Green chutney
• Sliced onions

Method For Aachari Tandoori Chicken Recipe

1. Prepare the Aachari Masala: Start by dry roasting the Kashmiri dried chillies, coriander seeds, nigella seeds, fennel seeds, yellow mustard seeds, black mustard seeds, and fenugreek seeds until they become fragrant. Let them cool, then mix in the turmeric powder, hing, and aamchur powder. Grind the mixture into a fine powder to create the aachari masala.

2. Make the Bhuna Besan: Heat mustard oil in a pan and add the bay leaf and cinnamon stick. Once fragrant, add the besan and fry on low heat for 3-4 minutes until the rawness disappears. Let it cool and set aside.

3. Marinate the Chicken: In a mixing bowl, combine the hung curd, chaat masala, black pepper powder, aachari masala, crushed ginger, garlic, green chillies, mango pickle masala (if using), mustard oil, and bhuna besan. Mix well and coat the scored chicken leg quarters thoroughly. Cover and refrigerate for 5-6 hours or overnight to let the flavors infuse.

4. Smoke the Chicken: To impart a smoky flavor, place the marinated chicken in a bowl. Heat a piece of coal until red hot and place it in a small metal bowl or foil cup in the center of the chicken bowl. Drizzle ghee over the coal, add whole spices, and quickly cover the bowl to trap the smoke. Let it sit for 10 minutes, then remove the coal.

5. Cook the Chicken:

Air Fryer Method: Preheat the air fryer to 190°C. Cook the chicken at 190°C for 10 minutes, then increase the temperature to 210°C and cook for another 5-6 minutes until the chicken is nicely charred.

Oven Method: Preheat the oven to 200°C. Place the chicken on a baking tray lined with parchment paper. Bake for 20 minutes, then increase the temperature to 220°C and bake for another 10-12 minutes until the chicken is charred and fully cooked.

6. Finish the Chicken: Brush the cooked chicken with melted butter and sprinkle with chaat masala for an extra burst of flavor.

7. Serve: Serve the Aachari Tandoori Chicken hot with green chutney and sliced onions. Enjoy the delicious blend of tangy, smoky, and spicy flavors that make this dish a standout!

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This Aachari Tandoori Chicken recipe by Chef Nehal Karkera is perfect for a special dinner or a festive gathering. The combination of aachari spices and tender chicken creates a flavorful dish that is sure to impress your family and friends. Give this recipe a try and savor the delightful taste of homemade tandoori chicken with a twist!