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Succulent Yogurt Chicken Percik Style

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This recipe adds a little twist to this Kelantanese specialty but is sure to produce similar mouth-watering taste.

Prep time

60 mins

Cooking time

30 mins


6 persons

Nutrition Information per serving



  • 250 g chicken breast, skinless and boneless
  • 250 g chicken thighs, skinless and boneless
  • 2 tablespoon cooking oil
  • 150 g/ 2 red onions, blended
  • 20 g/ 4 cloves garlic, blended
  • 3 lemongrass, blended
  • 20 g dried chillies, soaked and strained
  • 1 cup plain yogurt
  • 30 g/2 tablespoon tamarind (add 100 ml water and strain)
  • 2 tablespoon honey
  • 2 teaspoon MAGGI® CukupRasa™

To be blended

  • 100 g/ 2 red onions
  • 20 g/ 4 cloves garlic
  • 20 g/ 2 inch ginger
  • 20 g/ 3 lemongrass
  • 20 g/ 2 inch galangal
  • 150 ml water
  • 4 tablespoon coriander powder
  • 3 ½ tablespoon cumin
  • 1 tablespoon chilli powder
  • 1 teaspoon MAGGI® CukupRasa™
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  1. Start by preparing the marinade. Next, add the chicken pieces into a bowl and pour over the blended ingredients. Marinate chicken in the mixture and set aside for 1 hour.
  2. In a wok, heat cooking oil and add in the blended red onions, garlic, ginger and lemongrass. Also add in the dried chillies. Sauté until fragrant.
  3. Next, add in the marinated chicken and let it cook half way through.
  4. Remove the chicken pieces from the wok and add in plain yogurt, tamarind juice, honey and MAGGI® CukupRasa™. Allow the mixture to cook until it thickens and the oil separates.
  5. Grill the chicken over a low charcoal fire or on a griddle pan until the chicken is cooked through and has turned golden brown
  6. Transfer chicken pieces onto a serving plate, pour over the gravy and serve with hot steamed rice. Enjoy!

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