Chicken Tikki
These pan-fried chicken patties are lightly spiced, juicy inside, and crisp around the edges. They make a great snack or side, especially with mint chutney and sliced onions.
For 8 servings
- boil · ~12 min
Boil the chicken.
1.Add chicken breast and water to a saucepan.2.Bring to a boil over medium heat.3.Cook until the chicken is fully cooked and reaches 165°F or 74°C inside, about 10-12 minutes.4.Drain well and let it cool slightly.TIPDrain the chicken well so the tikki mixture does not turn wet and loose. - prep · ~7 min
Shred the chicken and prepare the mixture.
1.Shred or finely mince the boiled chicken.2.Place it in a mixing bowl with mashed potato, onion, ginger, garlic, green chili, and coriander leaves.3.Add garam masala, cumin powder, red chili powder, black pepper, salt, lemon juice, bread crumbs, and egg.4.Mix well until the mixture holds together. - assemble · ~5 min
Shape the tikkis.
Divide the mixture into 8 equal portions and shape each one into a small flat tikki. If the mixture feels sticky, mix in a little extra bread crumbs.
- fry · ~8 min
Shallow-fry the tikkis.
1.Heat oil in a wide pan over medium heat.2.Place the tikkis in the pan without crowding.3.Cook for 3-4 minutes on each side until golden brown and crisp.4.Remove to a plate once both sides are cooked.TIPFlip gently only after the first side sets well, or the tikkis may break. - serve
Serve the chicken tikkis hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the boiled chicken thoroughly and cool it before mixing, or the tikkis will turn soft and hard to shape.
- 2Shred the chicken finely rather than leaving large chunks so the patties hold together and cook evenly.
- 3If the mixture feels wet after adding egg and lemon juice, add breadcrumbs a spoonful at a time instead of all at once.
- 4Chill the shaped tikkis for 15 to 20 minutes before frying for cleaner edges and less breaking in the pan.
- 5Keep the pan on medium heat; high heat browns the outside too fast before the center heats through.
- 6Press each tikki to an even thickness so all 8 patties crisp at the same rate.
- 7Store leftover cooked tikkis in the fridge and re-crisp them in a pan instead of microwaving to keep the crust intact.
Adapt it for your goals.
Low-oil
Brush the shaped tikkis lightly with oil and cook them in an air fryer or on a tawa with minimal oil for a lighter version.
high proteinHigh-protein
Reduce the potato and add a little extra chicken so the tikki is meatier and more protein-forward with less starch.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that works especially well with onion rings and mint chutney.
cheese stuffedCheese-stuffed
Add a small cube of mozzarella or processed cheese in the center of each tikki for a melty snack-style variation.
Why this is on our healthy list.
Lean Protein Base
Chicken breast makes these tikkis filling and protein-rich, which can help make the snack more satisfying.
Aromatic Digestive Spices
Ginger, garlic, cumin, and garam masala bring flavor depth while adding traditional warming spices to the dish.
Fresh Herb and Chili Kick
Coriander leaves, green chili, and lemon juice add freshness and brightness, helping balance the richness of frying.
Frequently asked questions
The mixture is usually too wet or too loosely packed. Drain the chicken well, add a bit more breadcrumbs if needed, and let the shaped tikkis rest before frying.
