Chicken tikka crepes is a quick snack or breakfast in which chicken is marinated and then fried. And finally, chicken tikka is stuffed inside homemade crepe sheets. A tasty chicken snack with melted cheese just melts in the mouth and can prepare in very less time. The step by step procedure with a detailed video recipe.
Achari chicken, chicken mandi, Arabian chicken kabsa recipe, chicken parda/potli biryani,
Try this chicken tikka crepe and I am sure this will be your favourite snack. Cheesy chicken tikka crepes recipe process first marinate chicken and then fry, cool it add grated cheese and set aside. Blend all the ingredients and make medium consistency of the batter, pour the batter and fry the crepe sheets. Just stuff chicken tikka and seal it. Finally fry & serve.
6 quick and yummy chicken starters:
Tips for perfect chicken tikka crepes:
- Cut the chicken into small cubes in order to cook evenly.
- Sprinkle some chaat masala while frying chicken tikka it will give an awesome taste.
- Cool completely and then add grated cheese.
- For crepe sheets make a smooth batter without lumps.
- Fry the crepe sheets over a low flame.
- Sheets may tear, carefully flip to another side.
- Fry the crepes over a low flame otherwise they may burn.
Ragi sankati with chicken curry, chicken Dum Biryani 6 varieties of Non-veg fry recipes: fish fry, chicken fry, tilly fry, mutton liver fry
Chicken tikka crepes video:
Chicken tikka crepes recipe card:
Chicken tikka crepes is a quick snack or breakfast in which chicken is marinated and then fried. And finally, chicken tikka is stuffed inside homemade crepe sheets. A tasty chicken snack with melted cheese just melts in the mouth and can prepare in very less time.
- Boneless chicken – 250 g
- Ginger and garlic paste – 1 tbspoon
- Turmeric powder – 4 pinches
- Garam masala powder – 1/2 tea spoon
- Coriander powder – 1/2 tea spoon
- Cumin powder – 1/2 tea spoon
- Curd – 2 tablespoon
- Lemon juice – 1 tablespoon
- Oil – 1 tablespoon
- Red chilli powder – 1/2 tea spoon
- Salt – 1/2 tea spoon
- oil – 1 tablespoon
- ghee – 1 tablespoon
- chopped capsicum – 3/4 cup
- chopped onions – 1/4 cup
- Chopped coriander leaves – a handful
- mint leaves – a handful
- chaat masala – 1/4 tea spoon
- pepper powder – 1/4 tea spoon
- salt – as required
- tomato sauce – 1/2 tea spoon
- plain flour(maida) – 1 cup
- egg – 1
- milk – 1/4 cup
- water – 1/4 cup
- curd – 2 tablespoon
- oil – 2 tablespoon
- salt – 1/4 tea spoon
- plain flour – 2 tablespoon
- water – 1/4 cup
- Oil – 2 tablespoons
-
Take a bowl and add 250 g of boneless chicken in small pieces.
-
Add a tablespoonful of ginger and garlic paste.
-
Add 4 pinches of turmeric powder, and 1/2 teaspoon of garam masala powder.
-
Add 1/2 teaspoon Coriander powder, 1/2 teaspoon cumin powder, and 2 tablespoons curd.
-
Also add a tablespoon of lemon juice, 1 tablespoon of oil, 1/2 teaspoon of red chilli powder and the required salt.
-
Mix well until the masala is coated well with chicken pieces.
-
Cover and marinate for at least 15 minutes.
-
Heat a pan and add a tablespoon of oil and a tablespoon of ghee.
-
Add marinated chicken pieces.
-
Fry over a high flame for a minute.
-
Cover and cook for 2 minutes over a medium flame.
-
Add 3/4 cup of chopped capsicum, 1/4 cup of chopped onions and 1/4 cup of coriander and mint leaves.
-
Add 1/4 teaspoon of chaat masala, 1/4 teaspoon of pepper powder and the required salt.
-
Stir and fry for a minute.
-
Cover and cook until they become soft.
-
Check whether the chicken is cooked or not.
-
Add 1/2 teaspoon of tomato sauce and mix well.
-
Stir continuously and dry it.
-
Switch off the fire. let it cool completely.
-
Transfer chicken tikka to a plate, add 1/2 cup of grated cheese mix and set aside.
-
Take a bowl and add a cup of plain flour, break one egg and add to the bowl.
-
Pour 1/4 cup of milk, 1/4 cup of water, 2 tablespoons of curd, and 2 tablespoons of oil.
-
Add the required salt and blend smoothly without lumps.
-
The batter should not be too runny nor too thick. Let it be at medium consistency.
-
Heat a pan over low flame, pour a ladle full of batter, and spread it immediately.
-
Fry over a low flame until it becomes dry.
-
Carefully flip to another side and fry for a minute.
-
Take crepes sheets into a plate. Similarly, fry the rest of them and set them aside.
-
Mix 2 tablespoons of plain flour and 1/4 cup of water, make a smooth paste and set aside.
-
Take one of the crepe sheets, and place 1 1/2 tablespoon of chicken tikka at the centre.
-
Close one side, spread flour mixture, fold and slightly press it.
-
Add flour mixture to the rest of the sheet fold and seal it.
-
Similarly, fold the rest of the crepes.
-
Heat a pan over medium flame add 2 tablespoons of oil and place the crepes.
-
Fry over a low flame until it turns golden.
-
Flip to the other side and fry.
-
Fry on both sides until it turns golden.
-
Take it into a serving plate. In the same way, fry the rest of them.
-
Serve chicken tikka crepes as a snack.
Step by step procedure for chicken tikka crepes:
Making chicken tikka:
Marinating chicken:
Take a bowl and add 250 g of boneless chicken in small pieces.
Add a tablespoonful of ginger and garlic paste.
Add 4 pinches of turmeric powder, and 1/2 teaspoon of garam masala powder.
1/2 teaspoon Coriander powder, 1/2 teaspoon cumin powder, and 2 tablespoons curd.
Also add a tablespoon of lemon juice, 1 tablespoon of oil, 1/2 teaspoon of red chilli powder and the required salt.
Mix well until the masala is coated well with chicken pieces.
Cover and marinate for at least 15 minutes.
Frying chicken tikka on the pan:
Heat a pan and add a tablespoon of oil and a tablespoon of ghee.
Add marinated chicken pieces.
Fry over a high flame for a minute.
Cover and cook for 2 minutes over a medium flame.
Add 3/4 cup of chopped capsicum, 1/4 cup of chopped onions and 1/4 cup of coriander and mint leaves.
Add 1/4 teaspoon of chaat masala, 1/4 teaspoon of pepper powder and the required salt.
Stir and fry for a minute.
Cover and cook until they become soft.
Check whether the chicken is cooked or not.
Add 1/2 teaspoon of tomato sauce and mix well.
Stir continuously and dry it.
Switch off the fire. let it cool completely.
Transfer chicken tikka to a plate, add 1/2 cup of grated cheese mix and set aside.
Homemade crepe sheets:
Take a bowl and add a cup of plain flour, break one egg and add to the bowl.
Pour 1/4 cup of milk, 1/4 cup of water, 2 tablespoons of curd, and 2 tablespoons of oil.
Add the required salt and blend smoothly without lumps.
The batter should not be too runny nor too thick. Let it be at medium consistency.
Heat a pan over low flame, pour a ladle full of batter, and spread it immediately.
Fry over a low flame until it becomes dry.
Carefully flip to another side and fry for a minute.
Take crepes sheets into a plate. Similarly, fry the rest of them and set them aside.
Flour mixture:
Mix 2 tablespoons of plain flour and 1/4 cup of water, make a smooth paste and set aside.
Stuffing:
Take one of the crepe sheets, and place 1 1/2 tablespoon of chicken tikka at the centre.
Close one side, spread flour mixture, fold and slightly press it.
Add flour mixture to the rest of the sheet fold and seal it.
Similarly, fold the rest of the crepes.
Frying crepes:
Heat a pan over medium flame add 2 tablespoons of oil and place the crepes.
Fry over a low flame until it turns golden.
Flip to the other side and fry.
Fry on both sides until it turns golden.
Take it into a serving plate. In the same way, fry the rest of them.
Serve chicken tikka crepes as a snack.
For more interesting recipes. Subscribe to my official YouTube Channel.
