Basil-Red Bell Pepper Chicken Tikka Recipe

Name: Basil-Red Bell Pepper Chicken Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Boneless, Skinless Chicken, Cut Into Small Chunks; 1/4 cups Yogurt; 2 Tablespoons Fresh Grated Ginger; 4 cloves Garlic, Peeled; 8 pieces Basil Leaves; 2 whole Red Bell Peppers, Stem And Seeds Removed, Cut Into Bite-size Chunks, Divided Use; 1 whole Large Egg; 5 Tablespoons Water; 1/2 cups Bread Crumbs; 4 Tablespoons Corn Flour; 1/4 cups Shredded Cheese I Used Parmesan, Use Your Preferred Type Or Skip; 2 teaspoons Red Chili Flakes; 2 teaspoons Salt As Per Taste; 1/4 cups Oil; 2 Tablespoons Lemon Juice; 1 whole Avocado

Servings: persons

1/2 pounds Boneless, Skinless Chicken, Cut Into Small Chunks
1/4 cups Yogurt
2 Tablespoons Fresh Grated Ginger
4 cloves Garlic, Peeled
8 pieces Basil Leaves
2 whole Red Bell Peppers, Stem And Seeds Removed, Cut Into Bite-size Chunks, Divided Use
1 whole Large Egg
5 Tablespoons Water
1/2 cups Bread Crumbs
4 Tablespoons Corn Flour
1/4 cups Shredded Cheese I Used Parmesan, Use Your Preferred Type Or Skip
2 teaspoons Red Chili Flakes
2 teaspoons Salt As Per Taste
1/4 cups Oil
2 Tablespoons Lemon Juice
1 whole Avocado

1
Into a food processor, add chicken, yogurt, ginger, garlic, basil leaves, 1/2 cup bell peppers, egg and water.
2
Use the chopping blade and pulse/churn to make a smooth and thick almost dough like batter.
3
In a large bowl, add the chicken mixture, bread crumbs, corn flour, Parmesan cheese, chili flakes and salt and give it a good mix to combine everything.
4
Once the mixture is well combined, make small (palm-sized) patties and set them on a platter.
5
(Makes 15 patties)
6
Heat a large non-stick pan over medium high heat.
7
Dab the remaining red bell pepper with some oil and roast them in the pan until they have brown marks on them (takes 3-4 minutes).
8
Remove from heat and allow them to cool in a bowl.
9
In the same non-stick pan, add some more oil and saute the already made patties till they are dark brown in color and chicken is evenly cooked on all sides.
10
Then add the lemon juice and continue cooking for 5 minutes longer.
11
Peel, pit and cut the avocado into long strips.
12
(Do this step just before serving as avocado will turn brown very quickly due to high iron content).
13
Serve the tikkas along with roasted peppers and avocado.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pounds Boneless, Skinless Chicken, Cut Into Small Chunks, 1/4 cups Yogurt, 2 Tablespoons Fresh Grated Ginger, 4 cloves Garlic, Peeled, and more.

Yes, Basil-Red Bell Pepper Chicken Tikka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil-Red Bell Pepper Chicken Tikka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions