The word Kheema ultimately comes from the Turkic word qıyma meaning 'minced meat,' and is thus related to the Persian gheimeh, the Turkish kıyma, and the Greek κιμάς.
Kheema is a traditional meat dish from the Indian subcontinent. Kheema is nothing but minced meat. In India mostly we refer minced mutton as Kheema. I have improvised this recipe and switched it with Chicken- making it Chicken Kheema Recipe. Both Chicken and mutton are a great source of protein. But any other meat, including any poultry item, can also be used to make Kheema. Then spice it up along with garlic, ginger, onion, tomato, chili, garam masala, black pepper. Today, I am sharing my version of chicken kheema. The secret to a great kheema is the way it has been cooked. It requires a lot of sautéing. If the masala is well sautéed, Kheema will taste good.
Serve the Kheema with your flatbread of choice, some onions, and lemon. You can also roll chapatis but my favorite is Bhakri!
So...Let's Cook Good food....
Serves 4-5 people.
Ingredients
Minced Chicken - 1 lb
Oil - 3-4 tbsp
Ginger Paste - 1/4 tbsp
Ginger & Garlic - 1"
Crushed Fresh Red Chilis - 2 sliced
Fresh Green Chilis - 2 sliced
Red Chili Powder - 1 tbsp
Kashmiri Red Chili Powder - 1 tbsp
Red Pepper Flakes - 1/2 tbsp
Chaat Masala - 3/4 tbsp
Kasuri Methi - 1/2 tbsp
Chicken Powder/Maggi Cube - 1 tbsp
Black Pepper Powder - 1/2 tbsp
Citric Acid - 1/4 tsp
All Purpose Flour - 1 tsp
Water - 2-3 tbsp
Tomato Puree - 1 cup
Salt - To taste
Coriander Leaves - 1/4 bowl
Method
Heat oil in a pan.
Add crushed ginger and garlic to the heated oil and mix well.
Add red and green chili and saute for 30 seconds.
Add all the powder spices (red chili powder, garam masala, Kashmiri red chili powder, chicken powder, black pepper, chaat masala, kasuri methi, citric acid, and all purpose flour.)
Saute well for a couple of minutes until the oil oozes out.
Add 2 tbsp water so the masala doesn't burn.
Cook the mixture for 4-5 mins.
Add the tomato puree and mix.
Add salt.Add the minced chicken and mix well, making sure no big chicken chunks remain.
Cover the pan and cook the chicken for 5 minutes on a medium flame.
Now add some sliced green or red chilis.
Mix in some coriander leaves.
Add the ginger paste.
Cover the pan and cook for 2-3 minutes.
Garnish with a few more coriander leaves and ginger juliennes.
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