Ingredients
- Chicken 600g
- Yogurt ½ Cup
- Pepper ½ tsp
- Turmeric powder ½ tsp
- Salt ½ tsp
- Chili flakes ½ tsp
- Kashmiri Chili Powder ½ tsp
- Red Chili Powder ½ tsp
- Ginger Garlic Paste 1 tsp
- Oil 2 tbsp
- Carrot ½ Cup
- Capsicum ½ cup
- Boiled & Mashed Potatoes 5-6
- Coriander Leaves 2 tbsp
- 2 eggs
- Salt ¼ tsp
- Chili Flakes ¼ tsp
- Oil for frying
Step 1
In a bowl, add chicken. Add yogurt, pepper, turmeric powder, salt, chili flakes, kashmiri chili powder, red chili powder and ginger garlic paste. Give it a good mix and let it marinate for 30 minutes.
Step 2
After 30 minutes, put oil in a pan. Add marinated chicken and cover to cook it for 5-7 minutes or until tender. Once it becomes soft and tender, shred the chicken pieces using spatula or fork.
Step 3
Then add carrots and capsicum. Give it a good mix. Cook for a minute and turn off the flame. Let it cool.
Step 4
Take out this chicken tikka in a bowl. Add boiled potatoes and coriander leaves. Mix Well. Now make a regular size cutlet.
Step 5
Take 2 eggs in the bowl. Add some salt and chili flakes. Beat it and then dip the cutlet in it. Fry all the tikka cutlets until crispy golden brown.
Step 6
Once done, serve with your favourite sauce.
