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Recipes >> Chicken Recipes > Chicken Bayhari Tikka With Parantha by chef saadat siddiqi

Chicken Bayhari Tikka With Parantha

Chicken Bayhari Tikka With Parantha
Prep Time
1-2 hour
Cook Time

1 hour 30 minutes

16 servings
This recipe has a spicy flavor and is easy to cook. Its a wonderful choice to gather compliments on your cooking or to enjoy the exquisite spicy taste!
Viewed: 22296
Source:  Chef Saadat Siddiqi in Riwayaton Ki Lazzat on ARY Zauq T.V Channel
13 Ratings
3 out of 5 stars
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  • Chicken leg piece (for tikka) 8
  • Chicken thigh piece (for tikka) 8
  • Papaya (raw) 2tbsp
  • Salt as to taste
  • Black pepper (grinded) 1tbsp
  • Red pepper 1.5 tbsp
  • Pepper (dakni mirch) 1tbsp
  • Turmeric 1tbsp
  • Garam masala (grinded) 1tbsp
  • Yogurt 1 cup
  • Ginger-garlic paste 2tbsp
  • Yellow food color as needed
  • Coal piece 1
  • Ghee for cooking
  • Lemon juice as needed
  • Paratha:
  • Yogurt 1/2kg
  • Semolina (soojee) 1/2 cup
  • Plain flour 1 cup
  • Ghee 2 tbsp
  • Salt as to taste

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Cooking Directions

  1. To Make Chicken: Take chicken thigh and leg piece in a bowl.

  2. Add raw papaya paste, salt, red pepper and turmeric.

  3. Also add black pepper, dakni pepper, garam masala and yogurt.

  4. Now add ginger-garlic paste and red food color on the chicken pieces.

  5. Mix them all well, so the chicken gets thoroughly coated with spices.

  6. Now leave it for 3-4 hours.

  7. Put the marinated chicken in an iron cooking pot.

  8. Heat up the coal piece and put it inside the iron pot.

  9. Cover the pot with lid.

  10. After 5-10 minutes, take it out.

  11. Now put the chicken in oven and bake it as required.

  12. Add lemon juice and ghee (in small amount).

  13. The roasted chicken is ready.

  14. To Make Parantha: Take plain flour and semolina in a bowl.

  15. Add salt, ghee and yogurt in it.

  16. Knead the mixture well.

  17. Now give it circular shapes of bread with rolling pin.

  18. Fry them in ghee.

  19. Serve the roasted chicken with warm paratha (fried bread)

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