Chicken cheesy tikka kabab | ready to eat | recipe by sasbahu | #youtube #trending #views #fyp

🧀 Cheesy Tikka Kabab Recipe – Special Tips 🔥 Keep the mixture firm: Drain excess moisture from the potatoes and chicken mixture so the kababs hold their shape. Use mozzarella cheese: It gives a lovely cheese pull when the kababs are hot. Stuff the cheese properly: Place a cheese cube in the centre and seal all edges tightly. Chill before frying: Refrigerate the shaped kababs for 20–30 minutes to help prevent them from breaking. Double coating: Dip in beaten egg, coat with breadcrumbs, and repeat for an extra-crispy crust. Fry at medium heat: Keep the oil around 170–175°C. Overly hot oil can brown the outside before the centre is heated through. Serve immediately: Enjoy hot with mint chutney, garlic sauce or ketchup. Important: If using raw chicken, cook the kababs until the centre reaches 74°C (165°F).