Chicken Lollipop – Creamy


Chicken Lollipop - Creamy

Amul butter with chicken
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Others
Servings 2 people


  • 6 pieces Chicken top side arms
  • 2 cubes Amul cheese grated
  • 2 tbsp Amul butter
  • 1 tbsp Cumin seeds powdered, Jeerakam
  • 1 tbsp Saffron
  • 1 tbsp Black pepper powder
  • 1/4 tsp Red food colour
  • 1 tbsp Lemon juice
  • 2 tbsp Tandoori chicken masala
  • Ginger garlic paste - 2 tbsp
  • 1 no Onion cut in rings, medium
  • 1 no Red chilly
  • 1/2 cup Corn flour
  • 1 no Egg
  • 1 tbsp Vinegar
  • 1 tbsp Soya sauce
  • 5 tbsp Tomato sauce
  • 1 tbsp Turmeric powder
  • 1 tbsp Red chilly powder
  • Oil As reqd
  • Salt As reqd


  • For preparing chicken lollipop, cut the chicken piece into even sizes. Give them shape like a lollypop.
  • In a vessel boil the chicken lollipops, turmeric powder and salt. Strain it and keep it aside.
  • In a bowl mix in 1 tbsp of ginger-garlic paste, tandoori chicken masala, red chilli powder, lemon juice, cumin powder, black peeper, egg, red colour and corn flour. Pour a little water and make it into a lump free paste mixture.
  • Heat oil in a deep frying pan. Take 1 lollipop, dip it in the masala paste and deep fry it in oil.
  • In another pan heat 1 tbsp oil. Saute in the cumin seeds and remaining ginger-garlic paste.
  • Then add in butter, red chilly, vinegar, soya sauce and tomato sauce. Allow it to simmer on low flame for 1/2 a minute.
  • Toss in the fried chicken lollipops and mix well. Remove it from the flame.
  • Put it in a bowl and sprinkle grated cheese over it.
  • Wrap the chicken lollypop stick with a foil paper.
  • In another bowl mix in onions, saffron and salt.
  • In a plate set in the chicken lollipops and garnish with the onion mixture.
  • Chicken lollipop ready. Serve immediately.
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