Tikka Murg

Tikka Murg

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Course: Appetizer, Main Course, Side Dish
Cuisine: Five Spice, Indian
Year: 2006


  • pounds chicken (boneless)
  • cups bread crumbs (white, pulverized in blender)
  • 1 cup onion (finely processed)
  • ½ cup tomatoes (coarsely seeded and chopped, fresh if possible)
  • ¼ cup cilantro (minced)
  • ¼ cup basil (minced)
  • 1 Tablespoon ginger (finely chopped)
  • 1 teaspoon garlic (finely chopped)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • 1 Tablespoon salt
  • 1 egg
  • oil


  • Combine all ingredients in a deep bowl (use only 1 cup of the bread crumbs).
  • Mix very well until mixture is smooth. Machine is ok, but don't over process.
  • Divide into 8-10 equal portions and shape into flattened ovals about 3" long. ½-¾" deep.
  • Dip both sides into remaining bread crumbs, arrange on wax paper on trays. Freeze until day of use.

To Cook

  • Defrost. Add oil to frying pan, turn heat to moderate until drop of water sizzles when added.
  • Reduce heat and fry until both sides are crisp and brown — test so there's no pink.
  • Serve with dipping sauce of herbs and yogurt, as we use in Nilgiri.
  • Turn heat lower and fry until both sides are crisp and golden brown.

Jerry's Instructions

  • Broil two chicken patties until heated through.
  • Steam veggies and place on a large black plate.
  • Rest the chicken patties on an angle against veggies. Garnish patties with cilantro.
  • Serve with a side of chilled yogurt sauce and a side of rice.

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