We put a number of the whole Garam Masala spices into this dish to add a depth of flavors; add whichever ones you have available. When served steamy hot, this Chicken Keema recipe will fill up the dining room with the aromas of the spices. Enjoy it plain or with dinner rolls.
Ingredients
1 pound Ground Chicken
1 tbsp Yogurt
2 cups Diced Red Onions
1/2 cup Tomatoes (diced or crushed)
1 cup Boiled Peas
1 tbsp Ginger-garlic Paste
1-2 Green Chillies (optional)
2 tablespoon Oil
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Kashmiri Red Chili Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala
1 Black Cardamom
2 Green Cardamoms
1″ Piece of Cinnamon
3/4 tsp salt (to taste)
1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
Number of Servings: Around 4
Preparation
In a bowl add the ground chicken and 1/4 cup water and mix well using a circular motion. You can add more water gradually if needed. The ground chicken should lose the stringy texture and become a paste which prevents lumps from getting formed when you cook the chicken.
Raw Ground Chicken
Ground Chicken mixed with water and made into a dough
Boil the peas on the stove or in a microwave for about 2 minutes and put aside.
Cooking
Step 1
Add the oil to a nonstick pan on medium heat and add the Cumin Seeds, Cinnamon Stick, Bay Leaf and Cardamoms.
Step 2
When the cumin seeds start to sizzle add the diced onions and fry them for about 10 minutes. The onions will become soft and start to turn brown.
Step 3
Add the Ginger-garlic paste and the green chillies and sauté for about 2 minutes to cook the Ginger-garlic paste before continuing.
Step 4
Add the Coriander Powder, Red Chili Powder, Turmeric and Salt and mix well and fry for about 2 minutes.
Step 5
Add the Ground Chicken into the pan and mix the contents of the pan well.
Step 6
Cook the Chicken for about 5 minutes stirring occasionally and add the Yogurt and mix well.
Step 7
Cook for another 2-3 minutes and add in the Tomatoes and mix well. Tomatoes are added later because, if we add them earlier, the Chicken would take longer to cook.
Step 8
Cook for another 8-10 minutes and add the boiled peas and the Garam Masala.
Step 9
Mix well and cook for another 2-3 minutes, turn off the heat and add the Dried Fenugreek Leaves.
Enjoy and curry on!
- 1 pound Ground Chicken
- 1 tbsp yogurt
- 2 cups Diced Red Onions
- ½ cup Diced/Crushed/Pureed Tomatoes
- 1 cup Boiled Peas
- 1 tbsp Ginger-garlic Paste
- 1-2 Green Chillies (optional)
- 2 tablespoon Oil
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- ½ tsp Kashmiri Red Chili Powder
- ½ tsp Garam Masala
- 1 Black Cardamom
- 2 Green Cardamoms
- 1" Piece of Cinnamon
- ¾ tsp salt (to taste)
- ½ tsp Dried Fenugreek Leaves (Kasuri Methi)
- In a bowl add the ground chicken and ¼ cup water and mix well using a circular motion. You can add more water gradually if needed. The ground chicken should lose the stringy texture and become a paste which prevents lumps from getting formed when you cook the chicken.
- Boil the peas on the stove or in a microwave for about 2 minutes and put aside.
- Add the oil to a nonstick pan on medium heat and add the cumin seeds, cinnamon stick, bay leaf and cardamoms.
- As soon as the cumin seeds start to sizzle add the diced onions and fry them for about 10 minutes. The onions will become soft and start to turn brown.
- Add the ginger-garlic paste and the green chillies and sauté for about 2 minutes. You'll notice that the the raw smell of the ginger and garlic disappears.
- Add the Coriander Powder, Red Chili Powder, Turmeric and Salt and mix well and fry for about 2 minutes.
- Add the Ground Chicken into the pan and mix the onions and the chicken well.
- Cook the chicken for about 5 minutes stirring occasionally and add the yogurt and mix well.
- Cook for another 2-3 minutes and add in the tomatoes and mix well.
- Cook for another 8-10 minutes and add the boiled peas and the Garam Masala.
- Mix well and cook for another 2-3 minutes, turn off the heat and add the Dried Fenugreek Leaves.
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