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  • Writer's pictureAarti Kapoor

Spicy Chicken Patties with Mango Salsa

Succulent, juicy and flavorful chicken patties.

Today’s recipe is indispensible at home. The flavour and taste of this dish will surprise you since it’s so simple to put together yet so amazingly delicious. A dish you can prepare over the weekend and refrigerate, to cook up something quick for a weekday dinner. Fresh coriander mixed with heady spices does wonders to the taste.

I served these patties with corn tortillas and a mango salsa. But you can be creative and serve this with a bread and chutney of your choice. A variation would be to serve it inside pita pockets with a salad and mint chutney.

Here is the recipe:

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients for chicken patties:

400 gms – Chicken fillets, I used thigh fillets but you can use breast fillets too

Onion – 1, medium-sized, roughly chopped

Garlic – 3 pods

Ginger – 1 inch piece

Fresh Coriander leaves - 5-6 sprigs

Green chilli - 1

Coriander powder - 1 tsp

Garam masala - 1 tsp

Red chilli flakes - 1/2 tsp

1 egg

Salt to taste

2 tbsp oil


Clean and wash the breasts filets. Now pat dry the pieces on kitchen paper until dry. Chop the filets into bite sized pieces. Now add the chicken pieces along with the other ingredients into a food processer and blitz together. Start by mincing the chicken pieces first, followed by the rest of the ingredients. The egg will help bind the mixture well and keep it moist.

Once the mixture has minced well together, take it out in a medium sized bowl. Smear some oil on your hands. Take a lemon-sized ball of the mixture and shape it into a neat patty. Follow this for the rest of the mixture. Now cling wrap the kebabs and let them rest in the refrigerator for 30 minutes. Alternatively, you could keep the minced mixture in the refrigerator for upto 3 days and make patties when needed.

Heat oil in a grill pan and cook the patties for atleast 8-10 minutes on medium heat. Flip the patties after 3-4 minutes so they brown evenly on both sides.

Serve hot along with salad and tortillas.

Recipe for Mango Salsa:

Mango Salsa:

1 medium size mango, cut into small pieces

1/2 red onion, chopped fine

1/2 cucumber, de-seeded and chopped fine

1 tbsp fresh coriander, chopped fine

1 tbsp of lemon juice

1 tsp chaat masala

1 tsp cumin powder

1/2 green chili, chopped fine

salt to taste


Mix the mango, onion and cucumber in a salad bowl. Mix together the chaat masala, cumin powder, green chilli, fresh coriander and salt. Pour the dressing on top of the cut salad. Toss the salad with the dressing. Check for salt and adjust to taste and its ready to serve!

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