Chicken Tikka Kabab is a recipe by Chef Shireen Anwar, she made last days in her program. When she was making these delish kabab I was thinking these are same like I often made with mince stuffing in Iftar time.
I told my many friends about this recipe with mince filling and I noticed they got confuse about its binding. That’s why I am sharing three pictures so you can understand how you can give shape of kabab.
Related: Ramadan Recipes
Chicken Tikka Kabab
Author: Chef Shireen Anwar
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 6
Ingredients
- Potatoes ½ kg (boiled & mashed)
- Salt 1 tsp
- Black Pepper 1 tsp
- Cumin 1 tsp (roasted & crushed)
- Lemon Juice 2 tbsp
- Coriander Leaves 2 to 3 tbsp
- Green Chilies 2 (chopped)
- For Filling
- Boneless chicken 300 g (tiny cubed)
- Oil 2 tbsp
- Chicken tikka masala 2 tbsp
- Onions 4 tbsp (chopped)
- Yogurt 2 tbsp
- Cheddar cheese 4 tbsp (grated)
- For Coating
- Egg 1
- Bread Crumbs 1 cup
- Oil for fry
Instructions
- Heat oil; add chicken and fry for 5 minutes. Add ginger garlic paste, chicken tikka masala and yogurt. Cook till chicken tender and dry.
- Now add in cheddar cheese. Mix and remove, allow cooling.
- Boil, let cool and mash the potatoes. Add in salt, pepper, cumin, lemon juice, coriander and green chilies. Mix well with spoon. (Don’t mix with hands; it may make potato sticky with hands.
- Spread some potato mixture in hand. Put some filling, shape into round kebabs.
- Dip in egg then crumbs. Fry in medium heated oil till crisp.