A delightful combination of Grilled Chicken Tikkis smothered in a Spicy Chickpea Curry.
It seems to me as if I start cooking a certain type of food I get obsessed with it for a few weeks. My latest obsession: the Street Food of the city I was born in; MUMBAI. There are a variety of dishes to look for inspiration and you cannot go wrong with any of them. My inspiration for this recipe was the popular “RAGDA PATTIES” which I turned into this sumptuous, flavorful “CHICKEN TIKKI CHAAT”. Every bite of this spicy, tangy chaat is going to create an explosion of flavors on your palate.
Chaat is something which always brings back fond memories for any Indian. Especially for those living in the two big cities of Mumbai and Delhi. These two are the de facto chaat capitals of the country and have a bit of rivalry going as to which one has the best chaat. However tussles like these cannot change the fact that the humble chaat of my childhood has morphed into a huge global phenomenon. The number of variations of this dish that have come up is simply mind-blowing.
My original plan for this post was to make the regular version of “RAGDA PATTIES” which literally means patties covered with gravy. Its the type of dish which appeals to all of your senses and hence is universally loved. Normally the dish consists of potato patties smothered with a white pea gravy. It is the garnishes going on top of the gravy which add layers of flavor to this dish. You can add tamarind for a bit of tang, spicy chutneys for the heat, sev for a little crunch; the list is endless!!!!
People around me know that I cannot resist twisting up the traditional recipes. Fortunately I found the inspiration for this twisted dish right in my own backyard so to speak (LAUGHS!!!!). I saw my neighbor grilling outside his apartment and it hit me instantly; why not make a meat version of this popular street food dish???
So the potato patties got replaced by ground chicken tikkis. I tried to keep the flavors similar to the original but added my own touch with ingredients like bread crumbs and the one and only “OLD BAY”.
Combine ground chicken, onion, carrot, ginger-garlic- chili paste, fresh bread crumbs, lemon juice, roasted cumin, old bay, red chili powder, salt and cilantro in a large bowl.
Divide the mixture in equal portion. Shape them in round patties. Instead of pan-frying these patties I pulled out the new toy that I recently bought: A grill pan. It was time for me to grill!!! This was my first time grilling (even if on a pan!!!) and I must say it gave the tikkis a totally different flavor. If you do not have a grill just pan-fry them on a regular pan.
Now that the tikkis were ready it was time to make the gravy. I had actually come across a bunch of recipes of chicken-chickpea curry. It was something I had always wanted to try so making a chickpea gravy here was a no-brainer.
Soak the chickpeas in sufficient water overnight. Drain, rinse and add 4 cup of fresh water and pressure cook until they are soft and tender.
Dry roast bay leaf, cinnamon stick, coriander seeds and cloves until just fragrant. Cool and grind in a coffee grinder to a fine powder.
Heat oil in a vessel over medium heat and add cumin seeds. When they splutter add onion and ginger- garlic paste. Saute until onions are translucent. Mix in the tomato puree, red chili powder, fresh roasted masala powder, turmeric powder, chole masala and stir until a thick paste is formed. Add chickpeas and water as required. Mix well and let it simmer for 10 minutes. Season with salt and garnish with cilantro.
The curry and the tikkis are done and the dish is not ready to come together. There are a variety of garnishes that can be used like chutneys, tamarind, yogurt, sev etc. I added just sev and onions in this dish but you can go wild with these garnishes as you like!!!
Ladle the curry on a plate/bowl and place chicken patties top. Sprinkle onion, sev and cilantro. A bite will leave your tastebuds tingling.
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- 1 pound Ground Chicken
- 1 small Onion (chopped)
- 1 Carrot (grated)
- 1 ½ cup Fresh Bread crumbs
- 2 tsp Ginger Garlic Chili Paste
- 1 tsp Red Chili Powder
- 3 tsp Old Bay
- ½ tsp Cumin Seeds (Roasted)
- 2 tbsp Lemon Juice
- ¼ cup Cilantro (chopped)
- Salt – to taste
- 1 cup Chickpea / Chana
- 1 small Onions (finely chopped) 2 tsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 1 Bay leaf
- 2 Cinnamon Sticks
- 10 Cloves
- 1 tsp Coriander Seeds 2 tsp Red Chilly Powder
- 1 tsp Turmeric Powder
- 1 ½ tsp Chole Masala
- 1 ½ cup Tomatoes Puree
- Salt - to taste
- 2 tbsp Oil
- Cilantro for garnish
- Onion (finely chopped)
- Combine ground chicken, onion, carrot, ginger-garlic- chili paste, fresh bread crumbs, lemon juice, roasted cumin, old bay, red chili powder, salt and cilantro in a large bowl.
- Divide the mixture in equal portion. Shape them in round patties.
- Heat grill pan over medium heat and cook the patties, until crisp and golden brown on both sides
- Soak the chickpea peas in sufficient water overnight.
- Drain, rinse and add 4 cup of fresh water and pressure cook until they are soft and tender.
- Dry roast bay leaf, cinnamon stick, coriander seeds and cloves until just fragrant. Cool and grind in a coffee grinder to a fine powder.
- Heat oil in a vessel over medium heat and add cumin seeds.When they splutter add onion, ginger- garlic paste and saute until onions are translucent.
- Mix in the tomato puree along with red chili powder, fresh roasted masala powder, turmeric powder, chole masala and stir until a thick paste is formed.
- Add chickpeas and water as required. Mix well and let it simmer for 10 minutes.
- Season with salt and garnish with cilantro
- Ladle the curry on a plate/bowl and place chicken patties top. Sprinkle onion, sev and cilantro.
- You can add tamarind for a bit of tang, spicy chutneys for the heat; the list is endless!!!