Chicken Keema, a conventional Indian dish made from minced chicken , is a delicious, fragrant curry . It's a weeknight meal that pairs superbly with warm roti and naan to pav or a stuffing for samosas and parathas.
This recipe focuses on developing a rich, highly spiced base with soft chicken mince, making sure a scrumptious and genuine taste revel in.
Ingredients:
For the mince:
- Chicken mince : about 450-500 grams
- Oil or Ghee: three-four tbsp
- 1 big fine chopped onion
- 1 tablespoon Ginger-garlic paste
- 2-3 slit Green Chillies
- 1 big fine chopped Tomatoes
- 1/4 cup Dahi or yogurt
- 1/2 cup Water
Whole spices :
- 1 Bay leaf
- 1-inch piece Cinnamon stick
- 3-4 Cloves
- 4-5 Black pepper
Spices:
- 1/2 tsp Turmeric Powder (Haldi)
- 1-2 tsp Red Chilli Powder
- 1 tablespoon Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- Salt: As according to flavor
Garnish :
- 2 tbsp, chopped coriander leaves
- Kasuri Methi : 1 tablespoon
Instructions:
- Base Preparation:
- In pan and add some oil and heat it on medium flame. Once the oil is heated, add bay leaves, cinnamon, cloves, pepper.
- Cook chopped onion with pinch of salt on medium-low flame for 8-10 minutes, until it turns onions turn golden brown. This is to improve flavor.
- In last add ginger-garlic paste and chilies. Cook it for 1-2 minutes.
- Cook the Spices:
- Add all powder masalas like haldi, red chilli powder, coriander powder, cumin powder and garam masala to make masala .Mix for 30 seconds .
- Build the Masala:
- Take chopped tomatoes and salt and cook it on medium flame for 5-7 minutes until it turns soft until oil and masala separated.
- If using yogurt, lower the flame add yogurt and whisk nicely. Mix it into the masala Cook for some more minutes until the oil separates again.
- Cook the Keema:
- Now, add the chicken mince to the pan.
- Use a spatula blend it thoroughly with the masala. Continue to cook till the chicken changes color from pink to light brown.
- Add some water.
- Cover the pan and allow it cook on low heat for 8-12 mins or until the chicken is fully cooked
- Finish and Serve:
- At the last to finish the dish, add the remaining garam masala , the crushed kasuri methi and fresh coriander leaves.
- Serve Chicken Keema along with any Indian bread or rice.
Tips:
- Keema Matar : A famous variant. Add half cup of peas together with the mince and let them cook until tender.
- Aloo Keema : Add one cup of potatoes along with the mince and let them cook until tender.
- Dry Keema: It can be used for fillings in samosas or parathas, remove the yogurt and use tomato paste in place of tomatoes. Cook until all the moisture has absolutely evaporated and the keema should be dry.
