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Murgh Aloo Tikki
Murgh Aloo Tikki
  • Author: Farrukh Shadab
  • Prep time: 20 mins
  • Cooking time: Under 30 mins
  • Serves 4
    • 250 grams, boneless chicken, cut into cubes
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 2 tsp vinegar
    • 4 tbsp Fortune Rice Bran Health oil, divided
    • Salt and pepper to taste
    • 1 medium onion, finely chopped
    • 250 grams potatoes, boiled, peeled and mashed
    • 2 tbsp finely chopped mint leaves
    • 2 tbsp finely chopped green coriander leaves
    • 3/4 tsp chat masala
    • 1 tsp finely grated ginger
    • 1 tsp finely chopped green chillies
    • white of 1 egg
    • Salt and pepper to taste
Method of preparation
    • Marinate chicken in ginger-garlic paste, vinegar, 2 tsp Fortune Rice Bran Health oil, salt and pepper and keep covered for 10 minutes.
    • In a heavy bottomed pan, add chicken pieces. Saute on high heat for few minutes, cover and simmer till done.
    • Take it off the heat, cool and shred or pulse in a chopper. This can be prepared ahead and refrigerated.
    • In small pan, heat 2 tsp oil. Add chopped onions and saute until they turn soft.
    • In a bowl, combine shredded chicken, cooked onions, mashed potatoes, mint, coriander leaves, chat masala, ginger, green chilies, egg white, salt and pepper. Mix well.
    • Divide the tikki mixture into equal lemon sized balls. Flatten them until they are 1 cm thick and shape them. Roll the edges on a flat surface or counter top to get a neat shape.
    • Shallow fry the tikkis in the remaining oil, one side at a time, around 7-8 minutes per side, until golden brown and crisp.
    • Serve hot with mint coriander chutney and vinegar onions or onion rings.
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