To start preparing 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 well and set it aside for 1-2 hours.
After 2 hours, take it a small part and prepare the small Tikiyas with marinated chicken. Now he warms a little oil in a shallow pan and fry the Tikki on both sides. Once cooked, keep it aside.
Heat the oil required in a pan with a heavy bottom. Add the cumin seeds and when you cram, add peppers and green potatoes. Let it cook for 2 minutes, then add the tomatoes, cumin powder, black pepper, garam masala powder and a little water.
After a minute, add the Tikyas and cook until all the water evaporates and the oil leaves on the one hand. Mix well and let it cook over low heat for another 10 minutes. Serve hot.
Serve Kachi Tikya as a side dish together with Hariyali Mutton Curry and Whoat Lachha Paratha for a meal for the weekend.
