Wednesday, February 27, 2008

Chicken Kheema (Minced Chicken)

Requires very basic ingredients, quick and easy to prepare. Can be had with rice or chapathi/roti. You can also make chicken puffs/samosas.
Minced Chicken - 1 Lb
Onions - 2 medium, finely chopped
Turmeric - 1 tsp
Red chillie powder - 2 tsp
Salt to taste
Masala powder - 2 tsp
Fennel seeds powder - 2 tsp
Coriander leaves - 3 tbsp, finely chopped
Mint leaves - 1 tbsp, finely chopped
Oil - 4 tbsp

For seasoning/popu/tadka :
Cloves (lavang) - 6, crushed
Cardamom pods - 4, crushed
Cumin seeds - 1/2 tsp
Dired red chillies - 2, tear and deseed
Garlic - 3 cloves, minced
Ginger - 1/2" piece, chopped
Curry leaves - sprig

  1. Heat oil in a saucepan, toss in the seasoning ingredients in the order mentioned above, let fry for a minute.
  2. Add chopped onion, sprinkle little salt and turmeric. Cover the pan, let cook until onion turns translucent.
  3. Add minced chicken and break apart with a wooden spatula
  4. Season with salt, cover and cook for 10-12 minutes
  5. Toss in masala, fennel and red chillie powders, mix well 
  6. Cook uncovered until all liquid evaporates. (Minced chicken cooks quickly)
  7. Adjust salt, add chopped coriander and mint, and turn the heat off

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