### TranslatedIngredients: 1 kg Chicken - minced,2 Onion - finely chopped,10 Green Chillies,3 tablespoon Coriander (Dhania) Leaves,1 Whole Egg,Salt - as per taste,2 tablespoon Red Chilli powder - adjustable,2 tablespoon Cumin powder (Jeera),4 Tomatoes - finely chopped,1 tablespoon Cumin seeds (Jeera),1/2 cup Sunflower Oil,1 teaspoon Garam masala powder,1/4 teaspoon Mace powder,1 tablespoon Ginger Garlic Paste,4 Potatoes (Aloo) ### PrepTimeInMins: 16 ### CookTimeInMins: 30 ### TotalTimeInMins: 46 ### Servings: 8 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Kachi Tikya recipe, marinate the chicken kheema with ginger garlic paste, onions, red chilli powder, salt, cumin powder, green chillies and coriander leaves. Mix it well and set it aside for 1-2 hours. After 2 hours, take small portion of it and make small tikiyas out of the marinated chicken. Now heat some oil in a shallow frying pan and fry the tikkis from both the sides. Once it is cooked, keep it aside. Heat the required oil in a heavy bottomed pan. Add cumin seeds and when it crackles add slit green chillies and potatoes to it. Let it cook for 2 minutes, then add the tomatoes, cumin powder, black pepper powder, garam masala powder and a little water.After a minute, add the tikyas and cook till all the water evaporates and oil leaves from side. Mix well and let it cook on simmer for another 10 minutes. Serve hot.Serve Kachi Tikya as a side dish along with Hariyali Mutton Curry and Whole Wheat Lachha Paratha for a weekend meal.
