Garlic Chicken

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Serving Portions: 4
  • 12 gms Knorr Malai Tikka Marinade Mix
  • 30 gms Hung Curd
  • 8 gms Ginger Garlic Paste
  • 16 gms garlic
  • 10 gms Mustard Oil
  • 220 gms Chicken
  • 30 gms Low fat cooking cream
  • 5 gms White Pepper Powder
  • 15 gms Green Chilli
  • 100 gms Coriander
  • 50 gms Mint Leaves
  • 2 gms Black salt
  • 15 gms Lemon
  • 10 gms Onion


    • First, Finely chop the garlic cloves and lightly flash fry in the hot oil. Use a strainer for frying the garlic.
    • Prepare the marinade by adding marinade mix, hung curd, ginger garlic paste, fried garlic, white pepper powder and some chopped green chilli.
    • Now, make horizontal gashes on the chicken breast and coat it with the marinade. Let it rest for minimum two hours.
    • Now sear the marinated chicken on a grill pan or cook it an oven/tandoor.
    • For the Chutney: Blend in washed coriander, mint leaves and green chilli. Season the chutney with salt and lemon juice.
    • Serve with crisp onion lacchas and mint-coriander chutney.
    • Chef's Tip: To prepare more tender and succulent garlic chicken, pan sear it in a grill pan and finish it in oven by cooking it for 3-5 minutes at 180 degree.

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