Chicken Patties/Tikkis

Just as the crunchy and tasty ‘Aloo Patties/Tikkis’ contributes its share to the Indian Vegan cuisine, the chicken patties, goes on to add its share to the Non-vegetarian cuisine. The chicken patty/tikki is an excellent starter item to be on the ‘a la carte’ – be it for a birthday party, family gathering or special occasion. This dish is prepared with many variations, I have made it with a list of ingredients that I had in hand.


  • Onion – ½ cup, minced
  • Garlic – 2 tsp, minced
  • Ginger – 1 tsp, minced
  • Chilli powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Chicken mince – 500 gm
  • Garam masala powder/Whole spice powder – 1 tsp
  • Coriander leaves – 1 tbsp, finely chopped
  • 1 green chilli finely chopped
  • Mint leaves – 1 tbsp, chopped(optional)
  • Peas – ¼ cup (boiled and mashed)
  • Potato – 2 medium sized – (boiled, peeled and mashed)
  • Bread – 2 slices
  • Bread crumbs to coat
  • Oil (little to rub on the palm of the hand)
  • Salt to taste and pepper to taste
  • Oil – 2 tbsp(for shallow fry, if deep frying add more oil)


  • 2 Eggs(for deep frying)


  • Heat the oil in a kadai/pan. Fry onion, garlic and ginger till fragrant.
  • Add chilli powder, turmeric powder, chicken mince and little salt.
  • Fry for 2-3 minutes. Cover and cook on low flame till the chicken is tender.
  • Add garam masala/whole spice powder, peas, coriander and mint leaves.
  • Stir till the excess moisture is dried.
  • Break the bread into very tiny pieces and add to the chicken mixture.
  • Stir well and let the mixture cool.
  • Now peel the potatoes and mash them very finely into smooth mashed potatoes (almost like a paste). Add salt and pepper and knead until properly mixed.
  • Divide it into equal number of portions.
  • Now wash and dry your hands and rub them with little oil.
  • Take each portion of potato mixture and make a ball. Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing (prepared chicken and bread mixture) in the centre and fold the edges together very finely so that mixture does not come out.
  • Now very gently flatten and shape it into a 2-inch patty. Repeat the procedure for all pieces.
  • Heat 1 tsp oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
  • Turn it on all sides to ensure that the edges also are browned well. Remove when done.
  • Serve hot with tomato ketchup or mint chutney.

If deep frying:

  • Shape the mixture into patties, then coat with egg and bread crumbs.
  • Deep fry in hot oil till golden brown.
  • Drain on kitchen paper and serve hot.

Preparation Time: 45 minutes

Serves: 8-10

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