Potato Chicken Tikka Kebab Recipe
Ingredients
1) Chicken – 500 grams (medium pieces)
2) Onion – 2 (sliced)
3) Tomato – 2 (chopped)
4) Green chilies – 4–5
5) Fresh coriander leaves – 1 cup
6) Mint leaves – ½ cup
7) Ginger – 1 inch piece
8) Garlic – 6–7 cloves
9) Curd (yogurt) – ½ cup
10) Coconut (grated) – 2 tbsp (optional)
11) Turmeric powder – ½ tsp
12) Coriander powder – 1 tsp
13) Cumin powder – ½ tsp
14) Garam masala – ½ tsp
15) Red chili powder – ½ tsp (optional, for extra spice)
16) Oil / Ghee – 3 tbsp
17) Salt – as per taste
Let’s Start Recipe
Today, we are going to make a very tasty and delicious **Potato Chicken Tikka Kebab Recipe**.
This recipe is super easy to prepare. You can even store it in the deep freezer for a whole month. With just a small amount of chicken, you can make a large batch of kebabs.
These kebabs go perfectly with pulao, biryani, or as a snack for guests. So, let’s get started with the recipe!
Step 1: Marinating the Chicken
Take **400 grams of boneless chicken**.
Add:
1) ¾ teaspoon salt
2) ¼ teaspoon turmeric powder
3) 1 teaspoon roasted cumin powder
4) 1 teaspoon garam masala powder
5) 1 teaspoon Kashmiri red chili powder (or hot red chili if you prefer)
6) 2 teaspoons ginger-garlic paste
7) 2 tablespoons fresh yogurt (not sour)
8) Juice of 1 lemon
9) 1 ½ teaspoons spicy masala (any brand of your choice)
Mix everything well with the chicken. Cover and let it marinate for **15–20 minutes** so the flavors go deep inside.
Step 2: Cooking the Chicken
Heat a pan and add **2 tablespoons of oil**. (You can also use butter or ghee.)
Add the marinated chicken and fry it on medium-high flame for 2–3 minutes until the color changes. Then, add **2 tablespoons of water** from the marinade bowl.
Mix well, cover the pan, and cook on low flame for **15–16 minutes** until the chicken is fully cooked.
Once cooked, mash the chicken with a potato masher or spatula so the fibers separate. Cook until any extra water dries up. Turn off the flame and let it cool completely.
Step 3: Preparing the Potato Mixture
Take **½ kg boiled potatoes**. Grate or mash them well, ensuring there are no big chunks.
Now, add the cooled shredded chicken to the potatoes.
Also, add:
1) 1 large or 2 medium onions (finely chopped)
2) A handful of fresh coriander leaves (chopped)
3) A handful of mint leaves (chopped)
4) 2 teaspoons coarsely crushed coriander seeds
5) 1 teaspoon roasted cumin powder
6) 1 teaspoon chaat masala
7) 2–3 finely chopped green chilies (adjust to taste)
8) ¼ teaspoon salt (be careful, as chicken and masala already contain salt)
Mix everything very well until you get a smooth mixture.
Step 4: Shaping the Kebabs
Take a small portion of the mixture in your hands. First, roll it into a ball, then flatten it slightly into a round patty (tikki shape).
Repeat the process for the whole mixture. From 400 g chicken and ½ kg potatoes, you will get about **19–20 medium-sized kebabs**.
Step 5: Preparing the Coating
Take 1 egg in a bowl. Add 1 tablespoon milk and a pinch of salt. Beat well.
(Alternatively, you can coat the kebabs in flour slurry or cornflour slurry instead of egg.)
Step 6: Frying the Kebabs
Heat 5–6 tablespoons of oil in a pan. The oil should be medium hot, not too hot or too cold.
Dip each kebab in the egg mixture and coat it well. Place them in the pan. Fry on **medium flame** for 1–1.5 minutes without stirring so they hold their shape.
After that, flip them carefully and fry the other side for another 2–3 minutes. The total frying time will be **5–7 minutes**.
Once golden and crispy, remove the kebabs and place them on absorbent paper to remove extra oil.
Step 7: Serving and Storing
Your crispy, tasty **Potato Chicken Tikka Kebabs** are ready!
They are flavorful, easy to make, and can be stored in the freezer for a whole month. You can serve them hot with ketchup, pulao, or biryani.
If you enjoyed this recipe, don’t forget to **like and Comment**.
Thank You….♥️