Tikka Chicken or Turkey Patties

Also known as cutlets

Tikka Masala paste is a versatile tomato based curry paste.  It’s great with lamb, veal, chicken, shrimp and vegetables.  The paste can also be mixed with yogurt for a sauce or marinade.  Himalaya Gourmet makes their line of all-natural Indian specialties in Cambridge, Ontario.


Serves 4

  • 1 lb (454 gr) ground chicken or turkey
  • 2 Tbsp Sybil's Tikka Masala
  • ½ + 1 cup panko crumbs, divided
  • 1 green onion, finely sliced
  • 1 medium tomato, finely diced
  • 1 egg
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • vegetable oil for frying

Combine all the ingredients except 1 cup of panko crumbs and the vegetable oil.  Scoop out approximately ¼ cup of mixture and roll into a ball with your hands.  Flatten to make a round patty about ¾  inch (2 cm) thick.  Place panko crumbs on a large plate; roll patty in the crumbs, pressing the crumbs on to cover all sides.

Heat ½ inch of oil in a sauté pan over medium-high heat.  Fry patties in oil in batches until golden brown on both sides.  Remove patties to a paper towel-lined plate and cover to keep warm until all are cooked.  You can prepare the patties ahead of time and reheat in the oven.

Serve with Honey-Tamarind Dip and Eggplant Pickle Relish or a curried slaw

More recipes from Himalaya Gourmet from Cambridge, Ontario.

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