Chicken Tikka Cake

A perfect transformation recipe

2 Servings

succeed easily 15 Minutes



for the recipe Chicken Tikka Cake


about 1 Leftover Chicken Tikka (8 pieces)
30 g Chickpeas (boiled)
7 - 8 g Flour
4 tbsp Dr. Oetker FunFoods Mayonnaise Tandoori
2 tbsp Olive Oil
2 Chapattis (2)
15 - 20 g Iceberg Lettuce & Spring Onions




Take the leftover chicken tikkas in a mixing bowl and shred them with your hands.


Mash the boiled chickpeas & in case of leftover dishes, drain the water/gravy out of it before mashing. Add this to the shredded chicken tikkas


Now add ½ tbsp. of gram flour for binding and continue with mashing the mixture, then add 2tbsp of Mayonnaise Tandoori & mix it properly, this enhances the moistness in the mixture and adds juiciness to the tikka.


Heat a pan on griddle add about 2 tbsp olive oil, and apply little oil on your hands/palm & make the tikkis. Shallow fry them in the pan, turn it over repeatedly to evenly fry on both sides


For plating & serving take two leftover chapatis. Slit on one side from the centre so that it becomes easy to roll & warm them over the same pan to give it a very slightly crispy feel.


Use 1 tbsp of Mayonnaise Tandoori as a spread on the chapatis. Make a bed of lettuces on the chapati & roll it like a cone. Place the tikkas in the cone and add a tsp of Mayonnaise Tandoori in both the cones & sprinkle with finely shredded spring onion greens.

Calorie and nutritional information for the recipe Chicken Tikka Cake

Per serving / piece Per 100 g / ml
energy 649 kJ
155 kcal
875 kJ
209 kcal
fat 15.16 g 20.48 g
carbohydrate 3.76 g 5.07 g
protein 0.94 g 1.26 g
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