Crispy chicken cups

8 servings
15 min
35 min
Very Easy


Number of serving: 8
Spring Roll sheets 6 Nos ( Available at the frozen section of Supermarkets)

Chicken 1/4 Kg (boneless and skinless)

Potato 1 (medium size)

Onion 1 (medium size)

Ginger paste 1/2 tsp

Garlic paste 1/2 tsp

Red Chillie Powder 1 teaspoon

Coriander powder 1 teaspoon

Garam Masala Powder 1/2 teaspoon

Turmeric Powder 1/4 teaspoon

Salt 1 teaspoon

Oil - 1 tablespoon

Melted Butter - for brushing the sheets


  • Keep the Spring Roll sheets out of the freezer. Preheat the oven to 180°C. Clean, peel and cut the potatoes to small cubes and keep in a steamer along with the chicken pieces.
  • Sprinkle enough salt and turmeric powder on the top of the pieces. Let it get cooked for 10 - 15 minutes. Take out from the steamer and mash them to a paste form.
  • Heat a pan and add oil. Once it is hot, add the ginger and garlic paste. Saute for a minute and then add chopped onion and salt. Saute this till the onions becomes translucent.
  • Now add the ingredients 7,8,9 and 10 and saute for few minutes. Finally add the chicken and potato paste and stir for another 5 minutes till they get mixed uniformly. The filling for the chicken cups is ready.
  • Cut the Spring roll sheets into 4 pieces and arrange them one over the other to form a cup shape, as shown above.
  • Brush them with little butter in between to get them sticked together. Grease the muffin tray with butter and Insert the cups into the tray. Now add a spoonful of filling to each cup.
  • Keep in the preheated oven for 20-25 minutes, till they become crispy. Be careful not to get them burnt. Cripsy chicken cups are ready to go with your favourite dipping sauce.


Crispy Chicken cups, photo 1
Crispy Chicken cups, photo 2
Crispy Chicken cups, photo 3


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