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