How to make Amritsari Cheese Chicken Tikkis Chaap -

Cheese will ooze out with every bite of this delicious chicken tikki making it more inviting

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cheese slices (चीज़ स्लाइस ), Chicken mince (keema)

Cuisine : Punjabi

Course : Snacks and Starters


For more recipes related to Amritsari Cheese Chicken Tikkis Chaap checkout Cheese Sandwich With White Sauce, Ham Cheese French Bread, Cheese wiches, Cheesy Onion and Pepper Sandwich . You can also find more Snacks and Starters recipes like Paneer Pakora Veg kabab Multi Cereal Chiwda Soya Manchurian Hot Dog

Amritsari Cheese Chicken Tikkis Chaap

Amritsari Cheese Chicken Tikkis Chaap Recipe Card

Print

Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Amritsari Cheese Chicken Tikkis Chaap Recipe

  • Cheese slices 4-5

  • Chicken mince (keema) 2 cups

  • Ginger , finely chopped 1 tablespoon

  • Garllic , finely chopped 1 tablespoon

  • Green chillies , finely chopped 4

  • Red chilli powder 1 teaspoon to sprinkle

  • Black peppercorns , crushed 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Onion ,finely chopped 1 large

  • Lemon juice 1 tablespoon

  • Garam masala powder 2 teaspoon

  • Salt to taste

  • Eggs , hard boiled 2

  • Refined flour (maida) 1 cup + 1 tablespoons

  • Dried breadcrumbs 1 cup + 1 tablespoons

  • Fresh coriander leaves 1/4 bunch

  • Eggs 2

  • Ghee for shallow frying

  • Fresh mint sprig to garnish

  • Micro greens to garnish

  • Ginger , cut into thin strips to garnish

  • Fresh red chilli flowers 2 small to garnish

  • Chaat masala to sprinkle

  • Green chutney to serve

Method

Step 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.

Step 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.

Step 3

Finely chop coriander leaves and add and mix well.

Step 4

Break 2 eggs into a plate and beat them well. Spread remaining refined flour in another plate.

Step 5

Take some water in a bowl. Dampen palms with water and shape chicken mixture into medium sized balls.

Step 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.

Step 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.

Step 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.

Step 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.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.