Chicken tikka spring rolls | How to make chicken tikka spring rolls | Recipe of chicken tikka spring rolls with step by step instructions

Chicken tikka spring rolls | How to make chicken tikka spring rolls is an Indo Chinese starter that is much loved by Indians.

These crispy and best spring rolls are filled with chicken tikka masla and fried to golden brown colour. It is generally served with some dip, Schezwan sauce or Green chutney.

When this killer combination is served as a starter or snack, I assure you that every one is gonna drool over it.

What is Chicken Tikka?

Some dishes are just too flavorful that we keep going back to making them quite often.

Chicken Tikka is one such recipe that is spicy, flavorful, and made with marinated boneless chicken, that is grilled or roasted in a pan.

Serve this as snack or starter.

Wonderful fusion, Chicken tikka & spring rolls

These spring rolls are combination of two lovely cuisines. First from India is our very own, much loved chicken tikka made in north Indian style, and another one is spring rolls, which arrived through china, and became hot favorite of every Indian.

Today, it is not only enjoyed by all the Indians but is also highly appreciated in many Asian countries.

My go to recipe

Chicken tikka is my go to starter whenever i am in a dilemma about what to serve for starter or snack.

Chicken tikka has never disappointed me.  We love various  chicken preparations like Chicken in chocolate sauce, Zero oil chicken tangdi,  and Restaurant style chicken awadh, Chicken seekh Kabab, Chicken tikka wraps and Chicken tikka masala to name a few.

Serve Chicken tikka springs rolls with coriander mint chutney, rings of onion and with a dash of lemon drizzled over it.

A combination worth trying

I have always made spring rolls with lots of vegetables. I know, i know you all would be wondering, that these are deep fried and high on calories, but once in a while it is ok to indulge.

If you are an ardent fan of spring rolls like we, then you must give a try to my dessert spring roll recipe of Gajar halwa spring rolls served with rabdi. It has earned me lot of praises as a unique dessert.

So let’s get started to make chicken tikka spring rolls without much further ado.

Recipe Card 🔽

Print Recipe

Chicken tikka spring rolls

Chicken tikka spring rolls is an Indo Chinese starter that is much loved by Indians. Here chicken tikka is filled in spring roll sheets and is deep fried to be served with some dip or green chutney.

Prep Time20 minutes mins

Cook Time15 minutes mins

Marination time3 hours hrs

Course: Starter

Cuisine: Indo Chinese

Keyword: Chicken spring rolls, Chicken tikka spring rolls, how to make chicken tikka spring rolls, Indo Chinese starter

Servings: 8

Author: Lata Lala

Ingredients

To marinate the chicken :

• 12 -15 Boneless chicken pieces
• 3 tbsp Thick hung curd
• 2 teaspoon Ginger garlic paste
• 1 teaspoon Red chili powder
• 1/2 teaspoon Garam masala powder
• 2 tablespoon Lemon juice
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Mustard oil

To make spring rolls

• 12-15 Chicken tikka pieces shredded
• 10 Spring roll sheets store bought
• 1 Onion finely chopped
• 1 tablespoon Fresh mint sprigs finely chopped
• 2 tablespoon Fresh coriander leaves finely chopped
• 1 teaspoon Ginger finely chopped
• 1 Green chilli finely chopped
• 3 tablespoon Mint chutney
• 3 teaspoon Lemon juice
• 3 tablespoon Mayonnaise
• 8  Spring roll sheets store bought
• 2 tablespoon All purpose flour/ maida for sealing
• Water as required to make slurry/paste
• Oil for frying

Instructions

To marinate the chicken

• Whisk the hung curd with all the mentioned ingredients for marination and marinate the chicken pieces in for 2 hours at least or overnight.
• Heat a grill pan over gas top and place the chicken pieces in single layer.
• Pan grill them over on all sides on low to medium heat for about 7 to 10 minutes.
• Flip them over occasionally. Cook till it’s done perfectly and turns tender.
• Or put them on skewers and roast/bake them in the tandoor or oven at 180℃ in a preheated oven for 25 minutes.
• Keep it aside to cool.
• Shred the Chicken tikka and put it in a bowl.
• To this add finely chopped mint, coriander leaves, green chili, ginger, onion, 2 teaspoon lemon juice, 1 ½ tablespoon mint chutney, 2 tablespoon mayonnaise and mix well.

Prepare slurry :

• To make paste/slurry to seal the edges of spring rolls, mix all purpose flour and water. Keep it aside.

Assemble spring rolls

• Place a spring roll sheet on the work table top.
• Put spoonful of chicken tikka mixture diagonally, leaving the edges for folding.
• Now roll the spring rolls tightly as shown in the collage above. Seal the edges with the prepared flour mixture/slurry.
• Heat oil in a kadai/wok. Slide these spring rolls one by one and deep fry on low to medium heat till golden brown and crisp.
• Drain on absorbent paper.

To make dip :

• Combine remaining mayonnaise, mint chutney and lemon juice in a bowl.
• Mix well and serve with spring rolls. Or serve this with Schezwan sauce.

Step by step instructions and pictorial presentation to make Chicken tikka spring rolls :

To marinate the chicken

Whisk the hung curd with all the  ingredients mentioned under the list for marination. Marinate the chicken pieces for 2 hours at least or overnight.

Heat a grill pan over gas top and place the chicken pieces in single layer.

Pan grill them over on all sides on low to medium heat for about 7 to 10 minutes.

Flip them over occasionally. Cook till it’s done perfectly and turns tender.

Or you can put them on skewers and roast/bake them in the clay  tandoor or oven at 180℃ in a preheated oven for about 25 minutes.

Keep it aside to cool.

Shred the Chicken tikka and put it in a bowl.

To this add finely chopped mint, coriander leaves, green chilli, ginger, onion, 2 teaspoon lemon juice, 1 ½ tablespoon mint chutney, 2 tablespoon mayonnaise and mix well.

Prepare slurry

To make paste/slurry to seal the edges of spring rolls, mix all purpose flour and water. Keep it aside.

Assemble spring Rolls

Place a spring roll sheet on the work table top.
Put spoonful of chicken tikka mixture diagonally, leaving the edges for folding.

Now roll the spring rolls tightly as shown in the collage above. Seal the edges with the prepared flour mixture/slurry.

Heat oil in a kadai/wok. Slide these spring rolls one by one and deep fry on low to medium heat till golden brown and crisp.

Drain on absorbent paper.

To make dip :

Combine remaining mayonnaise,  mint chutney and lemon juice in a bowl.

Mix well and serve with spring rolls. Or serve this with Schezwan sauce.