Kachi Tikya Recipe: Chicken in Tomato Gravy with Potatoes
Kachi Tikya is a beloved North Indian dish that brings together the perfect combination of tender, spiced chicken and hearty potatoes, all cooked in a flavorful tomato gravy. This recipe is not only a family favorite but also an ideal addition to your weekend meals. The chicken is marinated with a blend of aromatic spices, then formed into small tikiyas (patties) and fried to a golden perfection before being simmered in a rich, mildly spiced tomato gravy. Paired with flatbreads like Whole Wheat Lachha Paratha, it makes for a filling and satisfying meal.
Cuisine: North Indian
Course: Lunch
Diet: High Protein, Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (minced) | 1 kg |
| Onion (finely chopped) | 2 |
| Green Chillies | 10 |
| Coriander (Dhania) Leaves | 3 tbsp |
| Whole Egg | 1 |
| Salt | As per taste |
| Red Chilli Powder | 2 tbsp (adjustable) |
| Cumin Powder (Jeera) | 2 tbsp |
| Tomatoes (finely chopped) | 4 |
| Cumin Seeds (Jeera) | 1 tbsp |
| Oil | 1/2 cup |
| Garam Masala Powder | 1 tsp |
| Mace Powder | 1/4 tsp |
| Ginger Garlic Paste | 1 tbsp |
| Potatoes (Aloo) | 4 |
Preparation Time: 16 minutes
Cooking Time: 30 minutes
Total Time: 46 minutes
Servings: 4-6
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30 g |
| Fat | ~25 g |
| Carbohydrates | ~15 g |
| Fiber | ~3 g |
| Sodium | ~400 mg |
| Potassium | ~750 mg |
Instructions
-
Marinate the Chicken:
In a mixing bowl, combine the minced chicken with ginger garlic paste, finely chopped onions, red chili powder, salt, cumin powder, chopped green chillies, and fresh coriander leaves. Mix everything thoroughly until the chicken is well-coated in the spices. Cover the bowl and allow the mixture to marinate for at least 1-2 hours, preferably in the refrigerator for deeper flavor absorption. -
-
Form the Tikiya (Patties):
After the marination time has passed, take small portions of the chicken mixture and shape them into small, round patties (tikiya). You can make them as thick or as thin as you prefer. -
Fry the Tikiya:
Heat oil in a shallow frying pan over medium heat. Once the oil is hot, carefully add the chicken tikiyas to the pan. Fry them on both sides until they are golden brown and fully cooked through, about 4-5 minutes per side. Remove the cooked tikiyas and set them aside on a paper towel to drain excess oil. -
Prepare the Gravy:
In a heavy-bottomed pan or kadhai, heat the remaining oil. Add the cumin seeds and let them sizzle for a few seconds. Once the seeds crackle, add the slit green chillies and cubed potatoes. Stir-fry for about 2 minutes, allowing the potatoes to soften slightly. -
Add the Tomatoes and Spices:
Add the finely chopped tomatoes to the pan and cook until they soften and break down into a paste-like consistency, about 3-4 minutes. Next, add cumin powder, garam masala powder, mace powder, and a pinch of salt. Stir well to combine the spices with the tomatoes, creating a thick, flavorful gravy. If needed, add a splash of water to prevent the mixture from burning and to help the tomatoes cook down. -
Simmer with Tikiya:
Carefully add the fried tikiyas to the pan with the gravy. Gently stir to coat the patties in the tomato mixture. Reduce the heat to low and let it cook on simmer for another 10 minutes. This will allow the flavors to meld together and ensure that the tikiyas absorb the delicious gravy. -
Finishing Touches:
Once the gravy has thickened and the tikiyas have absorbed the flavors, check the seasoning and adjust salt or spices to taste. Garnish with fresh coriander leaves for an added burst of flavor and color. -
Serving Suggestion:
Serve your Kachi Tikya hot, ideally alongside Hariyali Mutton Curry and Whole Wheat Lachha Paratha for a complete and satisfying meal. This dish also pairs wonderfully with basmati rice or jeera rice.
Cooking Tips:
- For extra flavor: You can add a little bit of lemon juice to the marinade or at the end of cooking to enhance the tanginess of the dish.
- Customizing the heat level: If you prefer a milder dish, reduce the number of green chillies or red chilli powder. Conversely, for more heat, increase the amount of spice.
- Make-ahead: You can marinate the chicken and prepare the tikiyas ahead of time and store them in the fridge. When ready to cook, just heat the oil and fry the tikiyas, then follow the remaining steps.
- Vegetarian Variation: If you want to make this a vegetarian dish, substitute the chicken with mashed potatoes or a plant-based mince (like soya or lentils), and proceed with the same method.
Why Youβll Love Kachi Tikya:
Kachi Tikya is a wonderful example of North Indian comfort food, bringing together the warmth of spices and the heartiness of potatoes and chicken. The marinated chicken patties are succulent and flavorful, while the tomato gravy provides a rich, tangy backdrop that brings the dish together. Whether itβs a special weekend meal or a satisfying family dinner, this recipe will surely become a favorite in your kitchen.
