Chicken Keema Tikkia (minced Chicken Dumpling In Thick Gravy)
Calcutta, now Kolkata was the capital of India during Mughal period. Mughals were very fond of good food and popularizing their food culture. Even today you will find lot of big restaurants like ‘ Shiraz’, ‘Arsalan’, ‘Amenia’ and few small food joints in Kolkata selling Mughal food. The quality of Mughal cuisine is determined by its unique rich aroma (due to Kewra water and rose water) and the texture of the food (it melts in your mouth). Here is the recipe for a sinful Chicken Keema Tikia. Originally it is made with mutton keema but I have replaced it with chicken to cook it fast and cut down on my fat consumption.