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Hara chicken Tikka


  • Sweat the mint and coriander leaves with a little water. Then combine with the remaining ingredients and refrigerate for up to 30-45 mins.
  • When ready, preheat overhead grill to the highest degree.
  • Place a rack on an oven tray and place the chicken on top. Grill in the oven for about 10 mins on each side (or you can cook in a tandoor or covered BBQ). 
  • Davinder Bedi - Bedi's Restaurant in South Melbourne


  • a few mint leaves, finely chopped
  • a few coriander leaves, finely chopped
  • 4 skinless chicken breast fillets or Marylands
  • 100 gm plain yoghurt
  • 1 tspn minced garlic
  • 2 tspn minced ginger
  • ¼ tspn chilli powder
  • ½ tspn green chilli powder (optional)
  • ½ tspn boiled spinach
  • a pinch of salt
  • 50 ml vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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