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Amritsari Cheese Chicken Tikkis Chaap

Cheese will ooze out with every bite of this delicious chicken tikki making it more inviting This recipe is from FoodFood TV channel

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Amritsari Cheese Chicken Tikkis Chaap
Main Ingredients Cheese slices, Chicken mince (keema)
Cuisine Punjabi
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Amritsari Cheese Chicken Tikkis Chaap

  • 4-5 Cheese slices
  • 2 cups Chicken mince (keema)
  • 1 tablespoon Ginger , finely chopped
  • 1 tablespoon Garllic , finely chopped
  • 4 Green chillies , finely chopped
  • 1 teaspoon to sprinkle Red chilli powder
  • 1 teaspoon Black peppercorns , crushed
  • 1 teaspoon Cumin seeds
  • 1 large Onion ,finely chopped
  • 1 tablespoon Lemon juice
  • 2 teaspoon Garam masala powder
  • to taste Salt
  • 2 Eggs , hard boiled
  • 1 cup + 1 tablespoons Refined flour (maida)
  • 1 cup + 1 tablespoons Dried breadcrumbs
  • 1/4 bunch Fresh coriander leaves
  • 2 Eggs
  • for shallow frying Ghee
  • to garnish Fresh mint sprig
  • to garnish Micro greens
  • to garnish Ginger , cut into thin strips
  • 2 small to garnish Fresh red chilli flowers
  • to sprinkle Chaat masala
  • to serve Green chutney

Method

  1. Take chicken keema in a bowl, add ginger, garlic, green chillies, red chilli powder, crushed black peppercorns, cumin seeds, onion, lemon juice, garam masala powder and salt and mix well.
  2. Peel the boiled eggs, grate and add to the mixture and mix everything well. Add 1½ tbsps refined flour and 1½ tbsps breadcrumbs and mix well.
  3. Finely chop coriander leaves and add and mix well.
  4. Break 2 eggs into a plate and beat them well. Spread remaining refined flour in another plate.
  5. Take some water in a bowl. Dampen palms with water and shape chicken mixture into medium sized balls.
  6. Tear the cheese slices into pieces. Dampen palms with water again, insert a soaked ice cream stick into each ball, dab some water on it and flatten. Place a small portion of cheese in centre and cover with another layer of mixture and press lightly.
  7. Spread the remaining breadcrumbs in another plate. Roll tikkis in refined flour, dip in beaten eggs and roll in breadcrumbs. Rub off excess breadcrumbs and place them on a plate. Keep the plate in the refrigerator for 15-20 minutes to set.
  8. Heat ghee in a non-stick pan and melt it. Add the tikkis and shallow fry on low heat. Spread the ghee on top of the tikkis with a ladle while frying. Turnover and spread ghee over the other side too. Fry till they are golden by which time cheese will have melted and the tikkis will have become fluffy in the centre. Drain on absorbent paper.
  9. Halve 2 tikkis and arrange them on a serving platter with the rest of the tikkis. Garnish with mint sprig, micro greens, ginger strips and red chilli flowers. Sprinkle chaat masala and red chilli powder on top and serve hot with green chutney.