Burger
Chicken Tikki
How to cook
Step 1
Add all the ingredients in the raw minced chicken. Mix well.
Step 2
Shape the mixture into flat tikkis.
Step 3
Slightly wet the tikkis with water and coat with dry soya granules.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 180° C. Keep the fryer at 180° C for 20-25
minutes. Turn the tikki over in between so as to cook uniformly. Serve hot with green
chutney/ketchup.
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 180° C
Preparation Time
20 minutes
Ingredients
2 cup minced chicken.
½ cup boiled peas.
1 tbsp ginger finely chopped.
1 tbsp garlic finely chopped.
2-3 tbsp fresh coriander leaves.
3-4 green chillies finely chopped.
1 egg.
½ tsp coriander powder.
½ tsp jeera powder.
½ tsp garam masala.
2-3 tbsp bread crumbs.
Salt and pepper to taste.
For coating:
1 cup dry bread crumbs.
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Chicken Tikka
How to cook
Step 1
Divide the chicken breast into two horizontals (if thick) from the middle to make it thinner.
Cut the chicken into thin fingers. Pat dry the fingers with a kitchen towel.
Step 2
Mix all ingredients of the marinade. Add the chicken fingers and keep aside for
1-2 hours or even overnight.
Step 3
Spread bread crumbs on a flat plate. Mix oregano and red chilli flakes. Mix well. Pick
up one piece of marinated chicken and coat with dry bread crumbs to completely cover
it. Spread chicken fingers on a plate and cover with a plastic wrap. Keep in the fridge
till serving time.
Step 4
Pre-heat Healthy Fryer for 5 minutes. Arrange the chicken tikkis in fry basket and close
it properly. Keep the fryer at 160° C for 12-15 minutes. Toss the fingers well in between
to cook uniformly. Serve hot with green chutney.
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 160° C
Preparation Time
45 minutes
Ingredients
500g boneless chicken cut into 1½” pieces.
Some chaat masala and lemon juice to
sprinkle.
1st Marinade:
2 tbsp vinegar or lemon juice.
1½ tsp degi mirch.
½ tsp black pepper.
½ tsp salt.
2 tsp ginger-garlic paste.
2nd Marinade:
¾ cup yogurt (dahi) in a muslin cloth
for 1-2 hours.
2 tsp tandoori masala.
1 tbsp dry fenugreek leaves (kasoori methi).
¼ tsp black salt.
½ tsp chat masala.
½ tsp garam masala powder.
½ tsp red chilli powder.
1 tsp salt, or to taste.
2-3 drops of red colour.
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