Achaari Chicken Tikka

Ingredients:

Flat chicken breasts: 500 gm (I took two flat breasts of 250 gm each)
Dried red chilli: 2
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seds: 1/2 tsp.
Cloves: 5
Bay leaves: 2
Ginger: one big piece of about 2 inches
Garlic: 6 cloves
Onion (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Yoghurt: 1/2 cup
Garam masala: 1tsp.
Pickle oil: 2 tsp.

1. Wash and clean the chicken breasts. Make cuts on the surface so the marinade seeps in.
2. Add the following items to a blender: onion, ginger, garlic, mustard seeds, coriander seeds, fenugreek seeds, dried red chilli, cloves, bay leaves, and yoghurt. Grind to a smooth paste and transfer to a wide bowl. 
3. Add salt, red chilli powder, turmeric, garam masala and pickle oil to the bowl. Mix everything and add the whole chicken breasts to the bowl, roll and cover. Let it marinate for 2-3 hours or minimum an hour.
4. Preheat the oven at 200 degrees and grill these marinated chicken breasts in the oven for 30 minutes at 150 degrees and do the knife test. If not done, leave for another 5 minutes and take out. Garnish with coriander leaves and serve with plain rice and raita. Well, what to do with the leftover marinade? I never throw it, but fry the masala very well so the raw smell completely disappears and then add it to the plain rice to make Achaari Coriander pulao.