Today’s blog is about a recipe; one that I particularly like because chicken, that’s why. Mauritian tikka (tikka poul) is basically a chicken cutlet, very much like chicken katsu. It has nothing to do with chicken tikka masala. Absolutely nothing, except maybe that the recipe uses chicken. This one is just glorious, breaded chicken fried to crispy perfection. Or soft perfection, depending on the version you like. Because yes, there are two sub-styles of this recipe: the crispy one and the soft one that you will often be able to buy in Port Louis. Both are great. Again, this is my interpretation of the recipe, made the way I like. If you have variations, please drop a comment. So let’s dive straight into the recipe and leave the small talk for later on; this way, you can skip the latter part if you wish to.
Ingredients:
Chicken breasts: I use Label Vert chicken and one whole breast will yield about five tikkas
Grated ginger. You can add grated garlic as well, or use ginger and garlic paste. There is no substitute for freshly grated though. The ginger is important as it further tenderises the meat.
A small pinch of sodium bicarbonate. Be careful with this as it can easily overpower the chicken, with a strong smell and taste. You can skip this if you have doubts but it helps if tenderizing the chicken, especially if you plan on freezing the tikkas. You can also add a dash of vinegar or lemon juice if you feel you used too much; acid reacts with bicarbonate to neutralise it and give off carbon dioxide #scienceclass
Paprika, chili powder. Optional: onion powder, cumin powder [especially if you are going for the soft version]
Salt and pepper. You may substitute salt for light soy sauce for some added umami if you prefer that
One or two teaspoons of neutral oil: it helps bring together the spices. It can be skipped as well.
For the breading:
Flour
Beaten egg with a pinch of salt and pepper
Breadcrumbs. I use panko which is widely available in supermarkets now
Procedure:
Either mark the chicken with diagonal cuts or lightly pound, to desired thickness (should not be too thin or it will become dry). A thickness of about 0.5 cm would work nicely.
Marinate chicken at least 2 hours (up to 24 hours in the fridge) with the bicarbonate and dry spices. Add a little oil and mix everything well.
Coat chicken in flour, shake off excess, then dip in beaten egg, and finally coat with breadcrumbs or panko. At this point, chicken can be frozen in single layers
Frying method 1 for crispy texture: fry in oil as it is, medium heat. You can use a frying pan, turning the chicken once or twice.
Frying method 2 for soft, moist texture: dip in beaten egg (add salt and pepper in the egg) and fry, medium heat
Bonus frying method: the crispy version can be done in the air fryer! Just brush some oil on top (works when it is frozen), then air fry for about 15-19 minutes at 190 degrees Celsius, turning once.
This recipe is super handy to make in advance and freeze. It works great in burgers, wraps, on its own with fries, or in any way you would like to try.
That’s about it. No small talk or family history on how my great great grandfather invented the recipe during times of war etc. Yep. I am a boring person.
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