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Published · YUM PUM Food Blog
Chicken tikka is deceptively simple on paper — chicken, yoghurt, spices, a grill. But the gap between a mediocre tikka and a genuinely great one comes down to a handful of technical decisions most customers never think about but absolutely taste.
Marination time matters more than most people realise. A rushed 30-minute marinade barely penetrates the surface of the meat, leaving the inside bland even if the outside looks properly coated. A minimum of 3–4 hours allows the yoghurt's acidity and the spice blend to actually work their way into the meat, and overnight marination — which is what we do for our first batch each day — produces noticeably deeper flavour.
Uniform piece size is underrated. If pieces vary wildly in size, smaller ones dry out on the grill before larger ones finish cooking. Consistent cutting means every piece hits the right internal texture at the same time — charred and slightly crisp outside, juicy inside.
Our tikka is marinated a minimum of 4 hours, grilled fresh over charcoal to order. Available on its own, in platters, or in our shawarma and rolls. Order at yumpum.pk.
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