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Tender minced chicken and fluffy potatoes, seasoned with aromatic Indian spices and pan-fried until golden brown. These savory patties are a perfect appetizer or evening snack, especially with mint chutney.
For 4 servings
Prepare Potatoes
Create the Tikki Mixture
Shape the Tikkis
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Tender minced chicken and fluffy potatoes, seasoned with aromatic Indian spices and pan-fried until golden brown. These savory patties are a perfect appetizer or evening snack, especially with mint chutney.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 357.21 calories per serving with 26.27g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Shallow Fry the Tikkis
Serve
Instead of shallow frying, brush the tikkis with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. You can also air-fry them at 375°F (190°C) for 15-18 minutes.
Replace the chicken mince with 400g of crumbled paneer or a mixture of boiled and mashed vegetables like carrots, peas, and beans.
Add 1/4 cup of soaked and drained flattened rice (poha) to the mixture for a lighter, crispier texture.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The potatoes in the tikkis provide complex carbohydrates, which are the body's primary source of energy, keeping you feeling full and energized.
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while cumin and coriander are traditionally used to aid digestion.
Chicken Tikki can be a relatively healthy dish as it's a good source of protein from chicken. However, it is shallow-fried, which adds fat and calories. For a healthier option, you can bake or air-fry the tikkis instead.
One serving of Chicken Tikki (approximately 3 pieces) contains around 360-390 calories, depending on the amount of oil absorbed during frying and the fat content of the chicken mince.
A sticky mixture is usually due to excess moisture in the potatoes. Ensure your boiled potatoes are completely cooled and dry before mashing. If it's still sticky, add a tablespoon of breadcrumbs or roasted gram flour (besan) at a time until it's easy to handle.
Yes, you can prepare and shape the tikkis and store them in an airtight container in the refrigerator for up to 24 hours. Fry them directly from the fridge when you're ready to serve.
Absolutely. You can freeze them either cooked or uncooked. Place the shaped tikkis on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to 2 months. Fry or bake from frozen, adding a few extra minutes to the cooking time.