Chicken Tikki with Coriander Chutney

Instructions

1. 1

   Prepare Potatoes

   • Boil the potatoes in salted water until fork-tender, which takes about 15-20 minutes.
   • Drain the potatoes completely, peel the skin, and place them in a large mixing bowl.
   • Mash the potatoes thoroughly and let them cool down to room temperature. This step is crucial to prevent the mixture from becoming sticky.
2. 2

   Create the Tikki Mixture

   • To the bowl of cooled mashed potatoes, add the chicken mince, finely chopped onion, ginger-garlic paste, green chillies, and chopped coriander leaves.
   • Add all the powdered spices: turmeric, red chili, cumin, coriander, garam masala, and chaat masala. Add the salt and lemon juice.
   • Sprinkle in the breadcrumbs, which will act as a binding agent.
   • Using clean hands, gently mix all the ingredients until they are just combined. Avoid overmixing, as this can make the tikkis tough.
3. 3

   Shape the Tikkis

   • Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball between your palms, and then gently flatten it into a round patty (tikki) about 2.5 inches in diameter and 0.5 inch thick.
4. 4

   Shallow Fry the Tikkis

   • Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat.
   • Once the oil is hot, carefully place the shaped tikkis in the pan, ensuring not to overcrowd it. Fry in batches if necessary.
   • Cook for 4-6 minutes on the first side, until it's golden brown and crisp.
   • Flip the tikkis carefully and cook for another 4-5 minutes on the other side, until cooked through and evenly browned. The internal temperature should reach 165°F (74°C).
5. 5

   Serve

   • Remove the cooked tikkis from the pan and place them on a plate lined with paper towels to drain any excess oil.
   • Serve the Chicken Tikkis hot with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.