Are you tired of those traditional curries? Want some change in your chicken dishes? Here is an amazing recipe for a delicious chicken keema recipe. It’s an absolutely delicious and very popular dish served at almost every other restaurant in India and across South-east Asia with either pav/bread or naans. There are many variations Of keema made differently in different parts of the country and other parts of the world.
However, one thing they have in common is its intense flavorful base sauce made with onions, garlic, tomato, and the aromatic spices of India, which is spicy and rich in taste.
Let’s have a look at the recipe below.
Ingredients
1 lb ground chicken
2 green chilis, finely diced
3 tbsp oil
2 cups finely diced onion
1 tbsp finely minced garlic
1.5 tsp finely minced ginger
2 tsp tomato paste
2 tbsp butter
1/3 cup chopped cilantro
1/2 cup water
Whole Spices:
1 tsp cumin seeds
3-4 black peppercorns
1 black cardamom
1/2 inch piece cinnamon
1 bay leaf
2 cloves
Dry Spices:
1 tsp cumin powder
2 tsp garam masala +1 tsp garam masala, divided
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsp Shaan Lahori Fish Seasoning
2 tsp Shaan Meat Masala
Garnishes:
Chopped Cilantro
Chopped Red onion
Lime Wedges
1-2 tsp Achar Masala
Julienned Radishes
Instructions
Heat a large pan or a vessel with oil on medium flame. Once the oil is hot enough, add all of the whole spices and let them mix with the oil for 20-30 seconds. Next step, add the green chilis and stir again. Once the spices and chillies are hot enough then, add the diced onions to the oil.
Now cook the onions on medium to low flame and keep stirring for about 5-6 minutes until they turn translucent. Add the ginger and garlic paste and a little salt to combine. Cook this all for a few minutes.
Next step add all of the dry spices and let them cook on low heat for a few minutes, keep stirring to prevent excessive sticking to the vessel. Add the tomato paste to it and stir well. The mixture will be dry and crumbly at this point so try to prevent everything from burning, add a little water and mix the mixture well.
Keep adding water in small amounts until you see like a saucy paste and we’ll combine and nothing sticking to the bottom of the pan. Your water content depends on how you want your keema to be.
Now add the ground or minced chicken, keeping the pot on low flame, keep stirring the chicken and the gravy together to combine well, while also breaking up the chicken so that you see even crumbs.
Cover the pot while on low flame and let it cook for about 10 minutes keep it covered while stirring it occasionally.
After 10 minutes, open the lid, add half lemon, salt to taste, a tsp of garam masala additionally. and some butter for extra texture and turn the flame off.
Serve the keema on a plate, garnish it with diced onion, sliced radishes, coriander and a sprinkle of chat masala for extra taste.
Serve it with paav or naan and enjoy!!