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.
- 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