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


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