This week, we are spotlighting another participant of Homechef Season 2 and sharing their recipes with you. We bring you Chicken Keema, a recipe by one of our finalists Chef Shahid. Chicken Keema is a versatile North Indian dish made from minced chicken cooked with spices.
Keema, also known as qeema, is a term from the Indian subcontinent for minced meat. Chicken keema is an easy recipe to prepare, ideal for a weeknight meal. It goes well with Indian flatbreads such as paratha, naan, or roti, and can also be served with jeera rice.
Prep Time: 10 mins Cook Time: 20 mins Servings: 4 Difficulty: Intermediate
Ingredients
- P Mark Kachi Ghani Mustard oil: 2 tbsp
- Chicken: 200 gms (minced)
- Onions: 2 (sliced)
- Tomatoes: 2 (sliced)
- Cinnamon Stick: 1 inch
- Bay Leaf: 1
- Cardamoms: 3 to 4
- Cloves: 4-5
- Black Peppercorns: 5
- Cumin Powder: 1 tsp
- Turmeric Powder: 1 tbsp
- Red Chilli Powder: 2 tbsp
- Ginger garlic chilli paste – 1 tbsp
- Curd: 2 tbsp
- Ghee: 1 tbsp
- Coriander Leaves: To garnish
Method
- Heat ghee in a pan, then add the mustard oil.
- Add the cinnamon stick, cardamoms, peppercorns, cloves, and bay leaf. Fry until they release a fragrant aroma, being careful not to let them burn.
- Add the onions and sauté until soft and brown.
- Stir in the ginger-garlic paste and cook for a minute, then add turmeric powder, cumin powder, and red chilli powder.
- Add the tomatoes and minced chicken. Fry well until soft and mushy
- Add curd, cover the pan, and allow the flavours to meld and simmer together until the dish is fully cooked.
- Garnish with coriander leaves. Your chicken keema is ready!
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