Tuesday, 3 July 2012

Chicken Keema

250 g - minced chicken (cleaned and washed well)
2 - medium size onions (finely chopped)
2 - tomatoes (make tomato puree or finely chop the tomatoes)
1 tbsp - oil
2 tbsp - ginger-garlic paste
2 tbsp - coriander and mint leaves (chopped)
1/2 tsp - garam masala powder
a pinch - turmeric powder
1/4 tsp - red chilly powder
1 tsp - roasted coriander powder
2 boiled eggs for garnishing the keema

  1. Heat 1 tbsp oil in a non-stick kadai or pan and saute the onions on a low flame till golden.
  2. Add ginger garlic paste and tomatoes (In case you are using tomato puree add it) Mix well.
  3. Add all the dry masalas and saute on a low flame till oil separates. You need to saute for a longer time till colour of this paste changes to dark red.
  4. Add the minced chicken and cook on a low flame for about 45 minutes.
  5. Add coriander leaves. Add water (if needed) 
  6. Mix well and simmer for 10 mins.
  7. Serve hot with pav/bread. Garnish with half cut boiled eggs

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