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.
Servings 8
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.