Murgh Aloo Tikki Recipe – Chicken & Potato Tikki
Description:
Murgh Aloo Tikki is an irresistible and easy-to-make chicken cutlet recipe, combining minced chicken with mashed potatoes and a blend of aromatic spices. This delicious appetizer is crispy on the outside and tender on the inside, making it the perfect starter for any meal or gathering. Serve these flavorful tikkis with your favorite chutney for an extra punch of taste.
Cuisine: Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (minced) | 300 grams |
| Potato (Aloo), boiled and mashed | 1 medium |
| Onion, finely chopped | 1 medium |
| Green Chillies, finely chopped | 4 (adjust to spice preference) |
| Ginger Garlic Paste | 1 ½ teaspoons |
| Whole Egg | 1 |
| Coriander (Dhania) Leaves, finely chopped | 3 sprigs |
| Mint (Pudina) Leaves, finely chopped | 3 sprigs |
| Salt | To taste |
| Black Pepper Powder | 1 tablespoon |
| Oil (for shallow frying) | As needed for frying |
Preparation Time
- 10 minutes
Cook Time
- 25 minutes
Total Time
- 35 minutes
Servings
- 4 servings
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~20g |
| Carbohydrates | ~18g |
| Fat | ~12g |
| Fiber | ~2g |
| Sodium | ~250mg |
Please note: Nutritional values are approximate and may vary based on specific ingredients used.
Instructions
-
Prepare the Chicken and Potato Mixture:
- In a large mixing bowl, combine the minced chicken, boiled and mashed potatoes, finely chopped onions, green chilies, mint and coriander leaves, salt, black pepper powder, ginger-garlic paste, and the whole egg.
- Use your hands or a spoon to thoroughly mix all ingredients until well combined, ensuring an even distribution of spices and herbs throughout the mixture. The consistency should be firm enough to form patties but not too dry.
-
Shape the Patties:
- Divide the chicken-potato mixture into equal portions, depending on how large or small you prefer your tikkis.
- Take each portion and shape it into a ball, then flatten it gently to form a round disc, about 1 inch thick. Repeat this process with the remaining mixture.
-
Shallow Fry the Tikkis:
- Heat a cast-iron pan or a non-stick skillet over medium heat. Add 1 teaspoon of oil to the pan and let it warm up.
- Once the oil is hot, carefully place the formed chicken patties in the pan, ensuring they don’t overlap.
- Shallow fry the tikkis for 4-5 minutes on each side or until they are golden brown and crispy. Flip them gently using a spatula to avoid breaking.
- Once both sides are evenly cooked, remove the tikkis from the pan and place them on a paper towel to drain any excess oil.
-
Serve and Enjoy:
- Serve your crispy Murgh Aloo Tikkis hot with fresh Dhaniya Pudina Chutney or a tangy tamarind chutney. Pair them with a cup of Masala Chai (Indian spiced tea) for the ultimate snack experience, perfect for an evening treat or special occasion.
Tips & Variations:
- Adjust Spice Level: Feel free to adjust the number of green chilies based on your preferred spice level. If you like it milder, reduce the number of chilies or remove the seeds.
- For a Crunchy Coating: You can roll the patties in breadcrumbs or cornflour before frying to give them an extra crispy texture.
- Make Ahead: The patties can be prepared ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, fry them as instructed.
- Baking Option: If you’re looking for a healthier version, bake the tikkis in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through to ensure they are evenly cooked.
Murgh Aloo Tikki is an Indian delicacy that combines the savory richness of minced chicken and the heartiness of potatoes. It’s an ideal choice for when you’re craving a savory snack or need an appetizer for your next gathering. Enjoy the crispy, flavorful bites with a refreshing dip and a hot cup of chai!
