Godrej Yummiez Chicken Tikka Review – A Big No-No

Chicken Tikka, the celebratory starter, is a lip-smacking barbequed dish. Often served with coriander chutney or cucumber raita, chicken pieces are marinated in a blend of Indian spices.

Godrej offers a ready-to-cook option. We reviewed four variants and here is Mishry’s Godrej Yummiez Chicken Tikka review. 

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All significant details are presented in a tabular form below. 

Here’s what we looked for in our Godrej Yummiez Chicken Tikka review.

Taste and texture, are these authentic and desirable? Or is this frozen product a big no-no?

1. Aroma

Chicken/meat and milk solids emit an undesirable sour aroma when they go bad/or turn stale. 

When premium quality, fresh spices are used, they lend an enticing aroma. 

How was our experience with these RTE chicken tikkas?

2. Taste

Does the taste of these tikkas justify the flavor labels? Too bold, too subtle, or just right? 

What about the signature smoky flavor of tikkas, was it present?

3. Texture

Rubbery and chewy or soft and tender? Did the texture of the chicken make us go back for seconds? 

4. Convenience

Packaging 

Are the tikkas placed in a slotted tray? Or is there no tray packaging? Is the outer cover resealable, or do we need a separate container for storage?

Preparation 

What are the suggested preparation methods provided by the brand? Can these be heated without an appliance? 

5. Other Parameters 

Main Ingredients 

Meat/Chicken makes up 65-75% of the ingredients. Curd/milk solids and condiments are used based on the variant. 

Appearance 

Bite-sized or chunky? Are they more or less the same, size-wise? Do these look appetising? 

Price 

A 275-360-gram pack is priced between Rs 250 and 295. The prices vary for Jammu & Kashmir, Sikkim, and North East. 

Shelf Life

These have a shelf life of nine months. 

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In this section, we discuss our experience with Godrej Yummiez Chicken Tikka, what we liked, what we didn’t, and more. 

How we tested the chicken tikkas?- All four variants we tested in two batches. Batch one was preparing the tikkas in our microwave and batch two was in a kadhai.

Though there would be no significant changes in taste, the texture would be impacted. Our preferred cooking mode would be…

1. Punjabi 

Right off the bat, the aroma did not please us. It was too overpowering, and definitely not something you’d prepare at home. 

The tikkas have a deep amber coating of masala. 

Microwave- We heated a batch of the tikkas for three minutes at the highest setting. They were moist and juicy. These tikkas have a soft bite. 

However, the taste was quite average. A common issue with frozen foods is freshness. The chicken was not as fresh as we’d like, which did impact the overall experience. The tikkas are overly salted and spiced. These have an off-putting industrial taste, making them a snack we would not go back to. 

Kadhai – The prime difference was in terms of texture. While the taste was the same as the microwave method, the tikkas had lost the juiciness by 10%. 

2. Lasooni

Garlic dips and marinades have a characteristic pungent spiciness which translates to a subtle sweetness when roasted. Unfortunately, there were no complex or desirable flavors in Godrej Tikkas. The flavor of garlic is too bold and tastes artificial. Just like garlic, the salt levels are high as well. This was hands down the worst variant of the four.

Microwave – The tikkas do not dry up!

Kadhai – They’ve turned too hard and chewy. It’s a rubbery texture that cannot be chopped into smaller pieces, even with a knife.

3. Murgh Malai 

We heard ‘malai’ and we expected rich creamy tikkas. 

Our expectations went downhill right from stage one- inspection. These tikkas are far from the authentic counterpart. These had a stale, off-putting smell with an off-white, malai-colored coating and some specs of black pepper. 

These fail to feature the signature ‘malai’ flavors. The black pepper made its mark only visually, there was no spice/heat kick. The marinade has no creaminess. 

As we bit into a piece, we realized the marination is only on the surface, and not inside the tikkas. 

Microwave- These are chewy but better than the second variant we tried. 

Kadhai- Surprisingly, the kadhai method worked better than the alternative. The tikkas, when heated in a kadhai, require some oil. They soaked up the oil and the result was a softer, juicier tikka. 

However, the kadhai method then changes the appearance, making the tikkas brown. 

4. Achaari

Teekha, chatpata, masaledar is what comes to mind when someone says Achaari. Achaari masala is a blend of freshly ground, highly aromatic spices that elevate the flavors and aroma of everyday dishes like sabzis and curries. 

From the aroma, we identified red chilli and kalonji. Overall, this emitted the aroma of spices that are commonly used in achaari masala. There’s an ocher-color coating on the tikkas. 

The achaari flavor is disappointing. There was no tang or heat. Moreover, the chicken does not taste fresh. 

Microwave- Hard, rubbery, and chewy. The chicken tikkas were not appetizing at all. 

Kadhai- The tikkas had turned slightly moist, due to the oil we added. However, the taste was still below average. 

Here are some interesting FAQs on Godrej Yummiez chicken tikka

A pure disappointment- we had a poor experience with Godrej Yummiez Chicken Tikka.

Be it heating in a kadhai or a microwave, we are definitely never purchasing these again.