Achari baked Chicken

Marinade:

• 1.5 - 2lb Chicken legs/ thighs (skin on ideally) or even breasts
• 1/2 to 1cup Yogurt
• 2 tbsp Lemon juice
• 3/4 tsp Salt
• 1/2 tsp chilli flakes
• 1 tsp paprika for colour
• 2 tbsp olive oil 

Besan Roast

• 2 tbsp besan flour
• 1 tbsp butter or ghee.

Melt/warm butter or ghee in pan. Add Besan & roast until fragrant

Once cool add to marinade

To marinate add 4 heap teaspoons of achari masala. Recipe below. 

Let chicken marinade for half hour minimum.

In a pan add a bit of oil & fry chicken. As its frying, add a tea spoon of coriander chutney & splash of water. Mix so all chicken is coated with the new chutney. (I’m sure imlee chatney will work just as well!)

Once cooked. Serve with naan.

Achari Masala  Adjust as needed to reduce quantity - this will make quite a bit to save for later

Roast & Grind coarsely:

• 2 tbsp regular cumin seeds
• 1 tbsp maithi
• 2 tbsp kalonji
• 2 tbsp whole coriander seeds
• 2 tbsp rye 
• 4 tbsp fennel seeds (saunf)
• Mix with above:
• 1 tsp Citric acid (preservative)
• 1 tsp garam masala
• 1 tsp halid
• 1 tbsp salt
• 5 tbsp red crushed chilis flakes