This time I'm in a pickle lol. I love the taste of a pickle. For those that aren't familiar with the Indian style of pickling, it's different from a North American style one. In India spices are ground together with chilies and lemon or vinegar is used to preserve a variety of vegetables, shrimp, fish and even beef! Of course like our vast country the styles of pickles vary from the fiery reds to mellow yellows and everything in between.
|Fennel seeds||1 Tablespoon (plus more for sprinkling)|
|Fenugreek seeds||1 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Black onion seeds||1 Tablespoon (plus more for sprinkling)|
|Cumin seeds||1 Tablespoon (plus more for sprinkling)|
|Ground ginger and garlic||2 Tablespoon|
|Mustard oil||3 Tablespoon|
|Curry leaves||1/4 Cup (4 tbs)|
|Turmeric powder||1/2 Teaspoon|
|Tomato paste||1 Tablespoon|
|Water||1/4 Cup (4 tbs)|
|Boneless chicken thighs||1 Kilogram|
|Onions||2 , quartered|
|Mustard oil||1 Tablespoon|
1. Lightly toast the dried chillies and all the whole spice seeds.
2. Cool and going to a powder, add the ginger and garlic paste and 1 tbsps of the regular oil and 2 of the mustard oil and grind with a little water if too dry.
3. In a saute pan heat up the rest of the oils and add the curry leaves and ground paste.
4. Add turmeric and the tomato paste and the water and cook for a minute or so and allow to cool completely.
5. Cut the chicken into cubes and add the achari masala and marinate it overnight.
6. Skewer this with some wedges of lemon and quarters of onion.
7. Sprinkle with some fennel, cumin & black onion seeds.
8. Heat the BBQ and grill it on one side before flipping it over o all sides to cook.
9. In between baste with a mixture of regular and mustard oil
10. Serve and enjoy!