Prep Time: 20 mins I Marinating Time: 30 mins I Cooking Time: 35 - 40 mins I Serve: 2 - 3
Chicken Keema is a rich and aromatic dish cooked with ground chicken, peas, capsicum with a base of onion and tomatoes and an abundance of spices. A very classic keema recipe with just extra flavors and spices. Addition of peas and capsicum gives a little sweeter touch to this dish making it extremely delicious in taste and different from the regular keema recipe. This delicious keema recipe is a great option for your dinner or brunch party with friends. You can enjoy it with any of the Indian breads like Naan, Lachha Paratha, roti or rice.
Prep Time: 20 mins
Marinating Time: 30 mins.
Cooking Time: 35-40 mins
Serve 2-3
Taste: Spicy
Ingredients :-
For Marinating :-
500 g./1.1 lb. Chicken (minced/keema) 1 tsp. Turmeric Powder 1 tsp. Salt ½ cup/100 g. Curd/Yogurt
For Masala :-
3 tbsp./45 ml. Vegetable Oil
2 Red Chilies (whole & dried)
10-12 Garlic Cloves (minced)
1 inch Ginger (grated)
2 Onion, med size (finely chopped) ¾ cup/100 g. Green Peas (fresh/frozen)
1 Green Capsicum, medium size (finely chopped)
2 Tomatoes, med sized (grind to purée)
Salt to taste
3-4 Sprigs Fresh Coriander (finely chopped)
20 g. Butter (salted)
Spice Powders :-
1.5 tsp. Red Chili Powder
1 tsp. Turmeric Powder
½ tsp. Cumin Powder
1 tsp. Coriander Powder
½ tsp. Garam Masala Powder
Method :-
In a large bowl add minced chicken + salt + turmeric powder + curd/yogurt and mix well. Cover it and set aside for 30 mins
Heat vegetable oil in a deep pan/vessel on a low-medium flame. Add dried red chili + minced garlic cloves + grated ginger to the pan and stir for 2-3 mins on low medium flame
To the pan add chopped onions and sauté for 7-8 mins on low-medium flame. Stir in intervals for even cooking
Once the onion colour changes to light golden brown add green peas + capsicum to the pan and stir for 5-7 minutes on low medium flame
Once the peas turn soft add the marinated chicken minced/keema to the pan. Mix well and stir for another 6-7 mins on low medium flame until it starts releasing its water. Break the lumps with the help of spatula (if any)
To the pan add tomato purée + salt + red chili powder + cumin powder + coriander powder to the pan. Mix well and stir for next 3-4 mins on low medium flame
Cover and let it cook for 10-15 minutes on low flame. Stir in regular intervals
After 15 mins remove the lid and check if the chicken has cooked properly or not. Break the lumps with the help of spatula
Add garam masala powder + freshly chopped coriander to the pan. Mix well and roast for next 4-5 mins on low medium flame until the oil gets separated from the masala
Add butter to the pan. Mix well and switch off the gas
Time to Taste :)
Enjoy with Butter Naan, Garlic Naan, laccha paratha etc.