Chicken Cheese Fills

The cheese filling gets very hot during cooking. Resting for 2 minutes lets it settle to a perfect molten (not scalding) temperature and keeps the crust crisp.

Cook them straight from frozen at the recommended temperature and they hold their seal. Thawing first or overheating the oil can cause the filling to leak.

Take out only the pieces you need, reseal the pack tightly and return it to the freezer (-18°C) immediately. Used this way, the product stays good until the best-before date printed on the pack. What shortens its life is time spent outside the freezer, never let the pack sit out and soften between servings.

No. If the contents have fully thawed, cook them and refrigerate the cooked snacks (eat within 1-2 days). Refreezing thawed product damages texture and is a food-safety risk. A pack that is still firm with ice crystals can go straight back into the freezer.

No, breaded and coated snacks are designed to cook straight from frozen; thawing first makes them soggy and can cause fillings to leak. The exception is raw items like prawns, which should be thawed as directed on the pack before cooking.

Quick-commerce deliveries travel in insulated bags, so brief softening on a hot day is normal. If the pieces are still firm or icy, put the pack straight into the freezer, it's fine. If the contents are fully thawed and soft, cook them the same day and do not refreeze.

Every ITC Master Chef snack can be shallow-fried on a pan or tawa, or deep-fried in a kadhai. Many also work in a standard OTG/oven at 200°C. Exact times for each method are on the pack and on every product page.

Check the FSSAI marking on the pack, a green dot means vegetarian, a brown/maroon dot means non-vegetarian. On this site, every product page also lists it, and the Veg and Potato ranges are fully vegetarian.