Chicken keema

Method11 steps · about 30 min

1. 1

   Step 1: Pour oil (2 tbsp) to a pan and heat it. Add the whole spices and saute till they begin to sizzle.

   Uses 1 bay leaf · 0.5 tsp cumin seeds · 1 piece cinnamon stick · 2 green cardamoms · 4 whole cloves · 4 black peppercorns · 2 tbsp oil

2. 2

   Step 2: Add onions (0.75 cup) and green chilli. Fry until the onions turn golden.

   Uses 0.75 cup onion · 1 green chili · bay, cumin, cinnamon, cardamom, cloves and optional peppercorns sizzled in oil

3. 3

   Step 3: Next add ginger garlic paste (1 tbsp) and fry until the raw smell goes off.

   Uses 1 tbsp ginger-garlic paste · onion/chili sautéed with whole spices

4. 4

   Step 4: Transfer the chopped tomatoes (1), fry until softened. If tomatoes are dry, sprinkle very little water.

   Uses 1 tomato · small splashes only if tomato or chicken pan dry · ginger-garlic sautéed until no longer raw-smelling

5. 5

   Step 5: Add chili powder and masala powder, mint leaves (8 leaves) and fry until the raw smell of tomatoes go off.

   Uses 1.5 tsp garam masala · ½–¾ tsp red chili powder · 8 leaves mint leaves · tomato softened with onion/aromatics

6. 6

   Step 6: Set the onion tomato mixture to a plate.

   Uses cooked tomato mixture with garam masala/chili/mint

7. 7

   Step 7: Return the cooked bay leaf from the reserved onion-tomato masala to the pan. Add 250 g minced chicken, turmeric (0.25 tsp) and salt (0.5 tsp).

   Uses 250 g minced chicken · 0.5 tsp salt · 0.25 tsp turmeric · same bay leaf removed from held masala and returned to pan

8. 8

   Step 8: Cover and cook over low heat until the minced chicken is soft and reaches 165°F (74°C), breaking up lumps so it cooks evenly. If choosing the optional cooking addition, add ¼ cup green peas OR a separate ¼ cup cashews here and cook until tender. These nuts are separate from the 12 cashews used only if choosing cashew gravy at step 10. Add a small splash of water only if needed.

   Uses ¼ cup green peas OR ¼ cup cashews; separate optional cooking addition, not the 12 gravy cashews · small splashes only if tomato or chicken pan dry · minced chicken with cooked bay leaf, salt and turmeric

9. 9

   Step 9: Add back the onion tomato mixture. Mix everything well.

   Uses minced poultry cooked through 165°F, optional peas tender · cooked mixture held on plate then returned, not raw tomato added anew

10. 10

    Step 10: Cook the combined keema and masala covered over low heat until flavors blend. Choose ONE finish: for dry keema, uncover and evaporate excess moisture. For gravy, add ¼ cup coconut milk OR blend 12 cashews with a little water to a smooth milk and add it, then cook until thick. Alternatively temper ¼ cup cream with a little of the hot cooked keema in a bowl before returning it gently to the pan to avoid curdling. Omit the ingredients for the other finish routes.

    Uses ¼ cup cream or coconut milk ONLY for gravy route · 12 cashews ONLY for cashew gravy instead of cream/coconut milk · a little blending water ONLY for cashew-gravy route · fully cooked mince joined with reserved spiced tomato/onion mixture

11. 11

    Step 11: Garnish the finished dry or gravy keema with chopped coriander and serve with cooked rice, roti or naan.

    Uses 2 tbsp coriander leaves · one selected route finished to dry or thickened gravy consistency