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).