Tandoori Achari Chaap

Ingredients

For Achari Masala

(You can also use ready-made pickles, but homemade masala gives the best taste)

Mustard seeds – 1 tsp

Fenugreek (methi) seeds – ½ tsp

Fennel (saunf) – 1 tsp

Nigella (kalonji) – ½ tsp

Cumin seeds – ½ tsp

Dry red chilli – 2

Dry roast and crush coarsely.

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For Marinade

Soya chaap – 6–8 sticks (300–400 g)

Hung curd – ½ cup

Besan – 1 tbsp

Ginger–garlic paste – 1 tbsp

Lemon juice – 1–2 tbsp

Achari masala (from above) – 1½ tsp

Mixed pickle (aam/mango or chilli) – 1 tbsp (optional)

Red chilli powder – ½–1 tsp

Turmeric – ¼ tsp

Garam masala – ½ tsp

Kasuri methi – 1 tsp

Mustard oil – 1½ tbsp (warm until smoking for best flavour)

Salt – to taste

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Method:

Prep the Chaap

Thaw or boil chaap for 2 minutes (optional) to soften.

Pat dry and cut into large pieces

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Make the Achari Marinade

Mix:

Hung curd

Roasted besan

Ginger–garlic paste

Lemon juice

Crushed pickle

Achari masala

Red chilli

Turmeric

Garam masala

Kasuri methi

Warm mustard oil

Salt

Mix into a creamy paste.

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Marinate

Coat chaap well.

Rest for 1 hour minimum (best 3–4 hours for deep flavour).

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Cooking Options

🔥 Tandoor / Oven / OTG

Preheat to 220°C

Place chaap on skewers

Cook 12–15 minutes, brushing with mustard oil or butter.

🍳 Tawa / Pan

Heat 1 tbsp oil + 1 tbsp butter.

Roast on medium flame until charred spots appear.

Brush leftover marinade while cooking.

⚡ Air Fryer

200°C for 10–12 minutes, brush oil halfway.

⭐ 5️⃣ Smoky flavor

Place a hot coal piece in a small bowl.

Add ghee.

Cover for 2 minutes.

Gives perfect tandoori aroma.

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Serving

Serve with mint chutney, onion lachha, and lemon.

Sprinkle chaat masala before serving