Basil Chicken Tikka

Basil Chicken Tikka

Basil Chicken
Basil Chicken Tikka

Serves: 4

Serving Suggestion: Can be served as appetizer OR as an entree with rice
Large Bowl – for mixing all the ingredients
Large non-stick skillet
Large Serving Dish

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
4 Tbsp Cornflour
Oil – For Sauteing the tikka’s
1 Avocado – Decoration (Optional)
2 Tbsp Lemon Juice
  1. 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)
  2. 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)
  3. 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
  4. 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.
  5. 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)
  6. Serve the tikka’s
    along with roasted peppers & avocado.

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