Here is a concise summary of the provided transcript:
**Recipe:** Chicken Tikka Crepe (Ramzan Special)
**Summary:**
1. **Crepe Batter:** Mix 1 cup flour, water, salt, curd, and oil to create a medium-consistency batter.
2. **Chicken Tikka Filling:**
* Marinate 100g boneless chicken with spices, lemon juice, ginger-garlic paste, and ghee.
* Cook with capsicum and onion, then set aside.
* Mix in cheese, green coriander, and green chillies.
3. **Assemble and Cook Crepe:**
* Pour batter into a non-stick pan, cook for 2-3 minutes, and flip.
* Place chicken tikka filling in the center, apply flour paste on one side, and fold the crepe.
* Shallow fry until golden and crispy.
4. **Serve:** Enjoy your crispy Chicken Tikka Crepe, suitable for all ages.
**Additional Notes:**
* The recipe is easy to make and requires minimal effort.
* The creator encourages viewers to try the recipe, like, share, and subscribe to their channel.
Here are the key facts extracted from the text, without opinions, with each fact numbered and in short sentences:
**Ingredients**
1. The recipe requires 1 cup of flour for the crepe batter.
2. Additional ingredients for the crepe batter include water, salt (1 teaspoon), and curd (2 tablespoons).
3. For the chicken tikka, ingredients include:
* 100g boneless chicken
* Salt (1/2 teaspoon)
* White chili powder (1/2 teaspoon)
* Garam masala powder (1/2 teaspoon)
* Red chili powder (1 teaspoon)
* Ground cumin powder (1/2 teaspoon)
* Lemon juice
* Ginger garlic paste
* Ghee (1/2 teaspoon)
4. Other ingredients include:
* Capsicum (2 tablespoons, finely chopped)
* Onion (2 tablespoons, finely chopped)
* Cheese (e.g., mozzarella, amount not specified)
* Green coriander (amount not specified)
* Green chillies (1-2 pieces, finely chopped)
**Cooking Instructions**
6. The crepe batter should have a medium consistency, not too thin or thick.
7. The chicken tikka mixture should marinate for 15 minutes.
8. The chicken mixture is cooked in a pan with little oil on high flame for 5 minutes, then on medium flame for an additional 5 minutes, stirring occasionally.
9. Capsicum and onion are added to the chicken mixture and fried on high flame for 2 minutes.
10. The crepe is cooked in a non-stick pan for 2-3 minutes on each side, until it starts to brown slightly.
11. The chicken tikka filling is placed on one half of the crepe, topped with cheese, and folded.
12. The filled crepe is then shallow-fried in oil on high flame for 2-3 minutes on each side, until golden brown.
**Miscellaneous**
13. The recipe is suitable for Ramzan.
14. The dish is recommended for both children and adults.