Basil Chicken Tikka

Serves: 4

Serving Suggestion: Can be served as appetizer OR as an entree with rice

Tools:

Food
Processor

1
Large Bowl – for mixing all the ingredients

1
Large non-stick skillet

1
Large Serving Dish

Ingredients:

½ Pound Boneless Chicken – Cut into small chunks

1 Large Egg

¼ Cup Yogurt – Thick

4 Garlic Cloves – Peeled

2 Tbsp Fresh Ginger

8-9 Basil Leaves

2 Large Red Bell Peppers – chopped into
large chunks

5 Tbsp of Water

¼ Cup Cheese – I’m using parmesan,
you can use cheese as per choice OR Can skip cheese

2 Tsp Red Chili Flakes

Salt – As per taste

½ Cup Bread Crumbs – Homemade OR
Fresh

4 Tbsp Cornflour

Oil – For Sauteing the tikka’s

1 Avocado – Decoration (Optional)

2 Tbsp Lemon Juice

Method:

In a food processor,
with a chopping blade on, add chicken, yogurt, ginger+garlic, basil leaves, ½ Cup
bell peppers, egg, water and pulse/churn to make a smooth n thick almost dough
like batter. (Pic above)
In a large bowl, add the
chicken mixture, bread crumbs, cornflour, chili flakes, salt (Pic above), give it a good
mix to combine everything. Once the mixture is well combined, make small (palm size) patties. (Makes 15 patties)
Heat the large non-stick
and dab some oil and roast the left out red bell pepper till they have brown
marks on them (takes 3-4 min). Remove
n Cool
In the same non-stick,
add some more oil and sauté the already made patties till they are dark brown
in color and chicken is evenly cooked from all sides. Pour lemon juice and keep for 5 min.
Cut the avocado into
long stripes. (Do this step just before
serving as avocado once cut gets oxidized n turn brown very quick due to high
Iron content)
Serve the tikka’s
along with roasted peppers & avocado.

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