CHICKEN TIKKI CUTLETS RECIPE
Chicken Tikki Cutlets are flavorful and crispy Indian-style chicken patties made with ground chicken, potatoes, and a blend of spices. These cutlets are packed with protein and can be enjoyed as a snack, appetizer, or as a side dish. They are a healthier alternative to deep-fried snacks, as they are shallow-fried and use lean ground chicken. These cutlets are delicious, satisfying, and suitable for Indian weight loss diets.
INGREDIENTS
- 1 pound ground chicken
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon chopped coriander leaves
- Salt to taste
- 1 egg, beaten
- Bread crumbs (for coating)
- Oil for frying
INSTRUCTIONS
In a mixing bowl, combine ground chicken, mashed potatoes, chopped onion, green chilies, ginger-garlic paste, garam masala, red chili powder, cumin powder, coriander powder, chopped coriander leaves, and salt. Mix well until all the ingredients are evenly combined.
Take a small portion of the mixture and shape it into a round or oval-shaped cutlet. Repeat the process with the remaining mixture to make more cutlets.
Dip each cutlet into the beaten egg mixture, ensuring it is coated well on all sides.
Roll the cutlet in bread crumbs, pressing gently to coat the surface evenly. Repeat this step for all the cutlets.
Heat oil in a shallow frying pan or skillet over medium heat.
Carefully place the cutlets in the hot oil and cook until they turn golden brown and crispy on one side. Flip the cutlets and cook the other side until it is golden brown as well.
Remove the cutlets from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Serve the Chicken Tikki Cutlets hot with mint chutney, ketchup, or any dip of your choice.
TIPS
- To make the cutlets even healthier, you can bake them instead of frying. Preheat the oven to 400°F (200°C), place the coated cutlets on a baking sheet lined with parchment paper, and bake for about 20-25 minutes or until they are golden brown and crispy.
- Make sure to mash the boiled potatoes well to ensure they blend seamlessly with the ground chicken and other ingredients.
- Adjust the spice levels by increasing or decreasing the amount of red chili powder and green chilies according to your taste preferences.
- If the mixture feels too sticky, you can refrigerate it for 15-20 minutes to make it easier to shape into cutlets.
- If you prefer a gluten-free version, you can use gluten-free bread crumbs or substitute them with crushed cornflakes or gluten-free oats.
- Serve the Chicken Tikki Cutlets with a side salad or steamed vegetables for a complete and balanced meal.
- Feel free to add additional spices or herbs such as turmeric, mint, or cilantro to enhance the flavor of the cutlets.
- Store any leftover cutlets in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven or a skillet for a few minutes before serving.
- This recipe can be easily doubled or halved depending on your needs.
- Enjoy the Chicken Tikki Cutlets as a snack, appetizer, or even as a filling for burgers or sandwiches.
NUTRITION VALUE
- Calories: 150-200
- Protein: 15-20g
- Fat: 5-8g
- Carbohydrates: 10-15g
- Fiber: 2-3g
