How to Make Chicken Tikka Crepes

Ingredients

• 0.5 kg Boneless Chicken (cut into small bite‑size pieces)
• 4 tbsp Refined Oil (for sautéing, pan‑frying and final crisping)
• 2 tsp Ginger Garlic Paste (store‑bought or homemade)
• 2 tsp Salt
• 1 tsp Crushed Red Chili (dried, coarse)
• 1 tsp Red Chili Powder
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Garam Masala Powder
• 1 tbsp Chicken Tikka Masala Powder
• 3 tbsp Plain Yogurt (or substitute lemon juice if unavailable)
• 1 tbsp Lemon Juice (freshly squeezed, half used in filling, half later)
• 200 ml Water (for simmering chicken and adjusting batter consistency)
• 0.5 cup Onion (finely chopped)
• 0.5 cup Red Bell Pepper (finely chopped; optional)
• 0.5 cup Green Bell Pepper (finely chopped)
• 4 tbsp Fresh Cream (or substitute with clotted cream)
• 1 cup All-Purpose Flour (120 g, sifted)
• 1 cup Milk (250 ml, any type)
• 1 Egg (large, at room temperature)
• 2 tbsp Mozzarella Cheese (shredded; can use processed cheese)

Instructions

1. Prepare Chicken and Spice Mix

   Heat 2 tbsp oil in a large skillet over high flame. Add the chicken pieces, then stir in 2 tsp ginger‑garlic paste, 1 tsp salt, 1 tsp crushed red chili, 1 tsp red chili powder, 1 tsp roasted cumin powder, 0.5 tsp garam masala, and 1 tbsp chicken tikka masala powder. Mix well.

   Time: PT10M

2. Cook the Chicken Filling

   Sauté on high flame for 3–4 minutes until the chicken is lightly browned. Add 3 tbsp plain yogurt (or lemon juice) and stir; cook another 2–3 minutes until the yogurt releases water. If the pan looks dry, add a splash of water. Cover and simmer on medium heat for 10–12 minutes, stirring occasionally. If excess liquid remains, increase flame to dry the mixture.

   Time: PT15M

3. Add Vegetables and Finish Filling

   Stir in ½ cup finely chopped onion, ½ cup red bell pepper (optional) and ½ cup green bell pepper. Cook for 1.5–2 minutes until the vegetables release moisture. Add half the lemon juice, mix, then fold in 4 tbsp fresh cream. Remove from heat and let the filling cool.

   Time: PT5M

4. Prepare Crepe Batter

   In a mixing bowl, combine 1 cup all‑purpose flour, 1 cup milk, ½ cup water, 1 egg, 2 tbsp oil and 1 tsp salt. Whisk until smooth; batter should be pourable but not runny (similar to a thin pancake batter).

   Time: PT5M

5. Cook the Crepes

   Heat a non‑stick crepe pan over medium heat and add a few drops of oil (≈½ tsp). Pour about ⅓ cup batter, immediately swirl to spread thinly. Cook until the surface is no longer liquid and the edges lift (≈45 seconds). Flip and cook the other side until light brown dots appear (≈30 seconds). Transfer to a plate and repeat to make 9–10 crepes.

   Time: PT20M

6. Assemble Crepes

   Place each crepe with the dotted side down. Sprinkle a thin layer of shredded mozzarella, add 2 tbsp of the cooled chicken tikka filling, then top with a little more cheese. Fold or roll the crepe as desired.

   Time: PT5M

7. Final Fry for Crispness

   Heat 2 tbsp oil in a skillet over medium heat. Gently slide the assembled crepes into the pan and fry 1–2 minutes per side until golden and lightly crisp.

   Time: PT5M

8. Cool and Serve

   Remove crepes onto paper towels to drain excess oil. Serve hot, optionally with a side of green chutney or raita.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Chicken: Turkey breast
• Instead of Refined Oil: vegetable oil, canola oil
• Instead of Ginger Garlic Paste: minced fresh ginger and garlic
• Instead of Salt: sea salt, kosher salt
• Instead of Crushed Red Chili: red pepper flakes
• Instead of Red Chili Powder: paprika (mild)
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Garam Masala Powder: curry powder
• Instead of Chicken Tikka Masala Powder: tandoori masala
• Instead of Plain Yogurt: lemon juice
• Instead of Lemon Juice: vinegar (small amount)
• Instead of Red Bell Pepper: more green bell pepper
• Instead of Fresh Cream: clotted cream, heavy cream
• Instead of All-Purpose Flour: whole wheat flour (will be denser)
• Instead of Milk: plant‑based milk
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Mozzarella Cheese: processed cheese, cheddar

Equipment Needed

• Large Skillet
• Mixing Bowl
• Whisk
• Spatula
• Ladle or Measuring Cup
• Non‑Stick Crepe Pan
• Tongs
• Zip‑Lock Bag (optional)

Critical Steps — Do Not Skip

• Sauté chicken on high flame to develop flavor before adding yogurt.
• Maintain correct batter consistency – not too thick, not too runny.
• Spread batter quickly in the pan to avoid thick crepes.
• Flip crepes at the right moment when surface is dry and edges lift.
• Final fry must be brief to achieve crispness without burning the cheese.

Chef Tips from the Video

• Add a pinch of smoked paprika to the spice mix for an extra smoky note without charcoal.
• For a richer batter, replace half the water with milk.
• Use a ladle to pour consistent amounts of batter for uniform crepe size.

Troubleshooting

Storage

Refrigerator: Store assembled crepes in an airtight container for up to 3 days.

Freezer: Wrap individually in parchment and place in a zip‑lock bag; freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken tikka filling a day ahead and refrigerate.
• Batter can be mixed up to 12 hours in advance; give it a quick whisk before cooking.
• Assembled crepes freeze well; fry directly from frozen for a quick snack.

Frequently Asked Questions