"Savor the Flavor: Chicken Tikka with Creamy Khas Halal Yogurt Marinade!"

Chicken Tikka is a popular Pakistani/Indian dish made by marinating HMA certified Halal chicken in a spiced yogurt mixture and then grilling it to perfection. Here's how you can make it using Khas Halal Yogurt:

Ingredients:

  • 1 lb HMA Certified Halal boneless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup Khas Halal Yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving

Instructions:

  1. Prepare the Marinade:

    • In a large mixing bowl, combine Khas Halal Yogurt, lemon juice, vegetable oil, ginger-garlic paste, ground cumin, ground coriander, paprika, turmeric powder, garam masala, chili powder, and salt. Mix well to form a smooth marinade.
  2. Marinate the Chicken:

    • Add the HMA certified Halal chicken pieces to the bowl and coat them thoroughly with the yogurt marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

  1. Preheat the Grill:

    • Preheat your grill to medium-high heat. If you don't have a grill, you can use a grill pan or broil the chicken in the oven.
  2. Grill the HMA certified Halal Chicken:

    • Thread the marinated chicken pieces onto skewers (if using). Grill the chicken for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
  3. Serve:

    • Transfer the grilled chicken tikka to a serving platter. Garnish with fresh coriander leaves and serve with lemon wedges on the side.
  4. Accompaniments:

    • Serve the chicken tikka with naan or rice, along with mint chutney or the Cucumber and Mint Raita mentioned earlier.

Tips:

  • Soak wooden skewers in water for 30 minutes before using them to prevent burning.
  • For an extra smoky flavor, you can use a charcoal grill or add a piece of burning charcoal to the marinade for a few minutes (then remove it before grilling).


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