Chicken Tikka Hearts

Chicken Tikka Hearts

Chicken Tikka Hearts by Asma Jan Muhammad

Serves: 2

  1. 1 Chicken Breast (cut into heart-shaped pieces)
  2. 10 ml Lemon Juice
  3. 2 tbsp Hanson’s Ginger-Garlic Paste
  4. 40 gms Yoghurt
  5. White Pepper Powder (to taste)
  6. 1 tsp Green Cardamom Powder
  7. 1 tsp Fennel Powder
  8. 20 ml Vegetable Oil
  9. Salt (to taste)
for Chutney
  1. ½ of a cup of Hanson’s Mint Chutney
  2. ¼ of a cup of Coriander Leaves
  3. 1 tsp Hanson’s Green Chili Paste
  4. 3 tbsp of Lemon/Lime Juice
  5. 5 tsp of Water (or 2 teaspoons of water and 1 tbs of plain yoghurt)
  6. Salt and Pepper (for taste)



Marinate chicken with salt, lemon juice & Hanson’s Ginger-Garlic Paste for half an hour. Separately prepare another marinade by mixing yoghurt, pepper, cardamom/fennel powders, oil & salt. Place the marinated chicken in this new marinade & leave for at-least two hours. Skewer chicken pieces & grill till tender. Serve with salad & mint chutney prepared from Hanson’s Mint Chutney.