Chicken Tikka & Mint Chutney

Chicken part: Thighs Cooking time: 70min Servings: 3
  • Qualiko chicken thighs (900 g) - 900 g
  • Salt - 1 tsp
  • White pepper powder - 1 tsp
  • Lemon juice - ¼ cup
  • Ginger & garlic paste - 1 tbsp
  • Yoghurt plain - ¼ cup
  • Chili powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Cumin powder - ¼ tsp
  • Garam masala powder - 1 tsp
  • Corn oil - tbsp
  • Basmati rice - 1 medium
  • Butter ghee - 2 tbsp
  • Garlic minced - 2 cloves
  • Onion chopped - 1 tbsp
  • Whole spices (cloves bay leaves, cardamom, cinnamon & few peppercorns) - 1 pc each
  • Vegetables stock - 1 cup
  • Salt & white pepper powder to taste
  • Coriander leaves chopped - ¼ cup
  • Mint chutney (prepared) - ¼ cup


1. In a bowl, combine yogurt, lemon juice, cumin, garam masala, cayenne, black pepper, ginger & garlic paste, salt. Stir in chicken, cover, and refrigerate for 1 h. Oil the grill and start cooking the chicken pieces. Grill until juices run clear, about 5 min. each side.

2. Wash & soaked the rice, heat butter ghee in a medium heavy skillet over medium heat. Cook garlic and onion for 1 min., add the whole spices. Add the rice and stir until mixed well.

3. Pour a boiling vegetable broth into the rice mixture enough just to cover the rice season, boil; when the surface of the rice starts to dry, cover with foil, lid tightly, make sure that no steam comes out.

4. Transfer the pot over the flat griddle, continue cooking the rice in a very low heat for 10 min. Turn off the fire, leave the rice covered for another 30 min.

5. Transfer to a serving platter the chicken tikka into a plate, serve with hot vegetable pulao and mint chutney. Garnish with fresh coriander.


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