Amritsari Cheese Chicken Tikkis Chaap

Ingredients 

• 2 cups chicken mince (keema)
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 4 green chillies, finely chopped
• 1 teaspoon red chilli powder + to sprinkle
• 1 teaspoon crushed black peppercorns
• 1 teaspoon cumin seeds 
• 1 large onion, finely chopped 
• 1 tablespoon lemon juice 
• 2 teaspoons garam masala powder 
• Salt to taste
• 2 eggs, hard boiled
• 1 cup + 1½ tablespoons refined flour
• 1 cup + 1½ tablespoons dried breadcrumbs
• ¼ bunch fresh coriander leaves
• 2 eggs
• 4-5 cheese slices
• Ghee for shallow frying
• Fresh mint sprig to garnish 
• Micro greens to garnish 
• Thin strips of ginger to garnish 
• 2 small fresh red chilli flowers to garnish
• Chaat masala to sprinkle 
• Green chutney to serve

Method

1. Take chicken keema in a bowl, add ginger, garlic, green chillies, red chilli powder, crushed black peppercorns, cumin seeds, onion, lemon juice, garam masala powder and salt. 
2. Peel the boiled eggs, grate and add to the mixture and mix everything well.
3. Add 1½ tablespoons refined flour and 1½ tablespoons breadcrumbs and mix well. 
4. Finely chop coriander leaves and add and mix well. 
5. Break 2 eggs into a plate and beat them well.
6. Spread remaining refined flour in another plate.
7. Take some water in a bowl. Dampen palms with water and shape chicken mixture into medium sized balls.
8. Tear the cheese slices into pieces. Dampen palms with water again, insert a soaked ice cream stick into each ball, dab some water on it and flatten. Add small portion of cheese in centre and cover with another layer of mixture and press lightly.
9. Spread the remaining breadcrumbs in another plate. Roll tikkis in refined flour, dip in beaten eggs and roll in breadcrumbs. Rub off excess breadcrumbs and place them on a plate. Keep the plate in the refrigerator for 15-20 minutes to set.  
10. Heat ghee in a non-stick pan and melt it. Add the tikkis and shallow fry on low heat.  Spread the ghee on top of the tikkis with a ladle while frying.
11. Turnover and spread ghee over the other side too. Fry till they are golden by which time cheese will have melted and the tikkis will have become fluffy in the centre. Drain on absorbent paper.
12. Halve 2 tikkis and arrange them on a serving platter with the rest of the tikkis. Garnish with mint sprig, micro greens, ginger strips and red chilli flowers. 
13. Sprinkle chaat masala and red chilli powder on top and serve hot with green chutney.