Kachi Tikya Recipe: Chicken in Tomato Gravy with Potatoes
Embark on a culinary journey through North India with the delightful Kachi Tikya recipe, where succulent minced chicken is combined with aromatic spices and simmered with potatoes in a rich tomato gravy. This dish not only tantalizes your taste buds but also serves as a hearty option for your lunch table, perfect for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Minced Chicken | 1 kg |
| Onion | 2, finely chopped |
| Green Chillies | 10, slit |
| Fresh Coriander Leaves | 3 tablespoons |
| Whole Egg | 1 |
| Salt | To taste |
| Red Chilli Powder | 2 tablespoons (adjustable) |
| Cumin Powder (Jeera) | 2 tablespoons |
| Tomatoes | 4, finely chopped |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Sunflower Oil | 1/2 cup |
| Garam Masala Powder | 1 teaspoon |
| Mace Powder | 1/4 teaspoon |
| Ginger Garlic Paste | 1 tablespoon |
| Potatoes | 4, peeled and cubed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 3 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 16 minutes |
| Cooking | 30 minutes |
| Total | 46 minutes |
Servings
| Servings | 8 |
Cuisine
| Cuisine | North Indian |
Course
| Course | Lunch |
Diet
| Diet | High Protein Non-Vegetarian |
Instructions
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Marinate the Chicken: Begin by marinating the minced chicken (kheema) with ginger garlic paste, finely chopped onions, red chilli powder, salt, cumin powder, slit green chillies, and chopped coriander leaves. Mix all these ingredients thoroughly and set aside for 1 to 2 hours to allow the flavors to meld.
-
Prepare the Tikkis: After marination, take small portions of the mixture and shape them into small, flat patties or tikkis.
-
Fry the Tikkis: Heat some sunflower oil in a shallow frying pan over medium heat. Fry the tikkis until they are golden brown and cooked through, about 4-5 minutes on each side. Once cooked, remove them from the pan and set aside.
-
Cook the Gravy: In a heavy-bottomed pan, heat the remaining sunflower oil. Add cumin seeds and let them crackle. Then add the slit green chillies and cubed potatoes. Sauté for about 2 minutes until the potatoes start to soften.
-
Add Tomatoes and Spices: Next, add the finely chopped tomatoes, cumin powder, black pepper powder, garam masala powder, and a splash of water to the pan. Stir well to combine the ingredients, and let it simmer for about a minute.
-
Combine Tikkis with Gravy: Gently add the fried tikkis to the tomato mixture. Stir to coat them with the gravy, then cover and cook on low heat until the potatoes are fully cooked, and the oil starts to separate from the gravy, about 10 minutes.
-
Serve: Your Kachi Tikya is ready to serve! Pair it with Hariyali Mutton Curry and Whole Wheat Lachha Paratha for a complete North Indian meal that is sure to impress.
Tips for the Perfect Kachi Tikya
- For a richer flavor, consider adding a splash of cream or yogurt towards the end of cooking.
- Adjust the amount of red chilli powder according to your spice preference.
- Ensure that the tikkis are not overcrowded in the frying pan to achieve a crispy texture.
Enjoy this delightful Kachi Tikya recipe that beautifully combines flavors and textures, perfect for any occasion!
