Chicken Tikka Croquettes merge two culinary traditions: the smoky spice profile of North Indian chicken tikka and the European technique of breadcrumb-coated croquettes. During Ramadan, energy-rich yet portion-controlled snacks are preferred for Iftar to restore nourishment after fasting. These croquettes provide balanced texture; succulent, spice-infused chicken bound with mashed potatoes and sealed within a crisp crust. The tikka preparation ensures authentic depth of flavour, while the structured coating allows batch preparation for gatherings. Their compact form makes them ideal for sharing platters without compromising on aroma, heat balance, or structural integrity during frying.
Ingredients
UNITSIngredients
400 gBoneless chicken (small cubes)
½ cupThick yoghurt
1 tbspGinger-garlic paste
1 tspRed chilli powder
¼ tspTurmeric Powder
1 tspCoriander powder
½ tspCumin powder
½ tspGaram masala
1 tbspLemon juice
1 tspSalt
1 tbspMustard oil
2 medium Boiled potatoes (mashed, smooth)(about 250 g)
Combine yoghurt, ginger-garlic paste, red chilli powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, salt, and mustard oil into a smooth marinade. Coat the chicken cubes thoroughly, ensuring each piece is evenly covered. Refrigerate for at least 30 minutes to tenderise and allow the spices to penetrate deeply, improving flavour development during cooking.
Description - Step 2
Cook Tikka
Heat a heavy pan over medium flame and arrange marinated chicken pieces in a single layer. Cook gradually, turning occasionally, until the moisture evaporates and the chicken develops light charring on the edges. Ensure the internal temperature reaches 75°C for safe consumption. Allow it to cool completely before finely chopping it into a coarse mixture.
Description - Step 3
Prepare Filling
In a mixing bowl, combine chopped chicken tikka with mashed potatoes, onion, coriander leaves, green chilli, roasted cumin powder, and salt. Mix until evenly incorporated without over-mashing. The potatoes act as a binder while preserving the smoky tikka texture. Chill briefly if the mixture feels too soft for shaping.
Description - Step 4
Shape & Coat
Divide the mixture into equal portions and shape into compact cylinders or ovals. Prepare a slurry using flour, salt, and water with a smooth consistency. Dip each croquette in slurry and coat evenly with breadcrumbs, pressing gently to secure coverage. Refrigerate the coated croquettes for 15–20 minutes to firm up the exterior.
Description - Step 5
Fry Croquettes
Heat oil to 170–175°C in a deep pan. Fry croquettes in small batches, turning gently for uniform browning. Maintain a steady temperature to avoid excessive oil absorption. Remove once evenly golden and crisp, then drain on absorbent paper before serving hot.
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Indian
Intermediate
Appetizer
