Chicken Keema

 
Ingradients:

    500 gms minced chicken (keema)
    3 tbsp ghee (clarified butter) Or oil
    1 onion chopped
    1.5 inch ginger
    12 to 13 garlic cloves
    10 to 12 mint leaves
    ½ cup coriander leaves
    1 cinnamon stick
    4 to 5 green cardamoms
    10 black pepper
    1 mace (javitri)
    1 tbsp fennel seed
    1 tbsp cumin seed
    1 tbsp caraway seed (shahi jeera)
    1 tbsp garam masala
    1 tbsp chicken biryani masala powder
    4 to 5 dry red kashmiri chilies
    5 cloves
    1 tbsp coriander seed (dhaniya)
    1 tbsp poppy seed (khuskhus)
    1 tbsp white sesame seed (safed til)
    1 tbsp melon seed
    1 t/s turmeric powder
    10 to 12 almonds
    20 cashewnuts
    1 glass boiling hot water
    ½ cup milk (optional)
    2 boiled eggs (optional)
    salt as per taste
    few chopped coriander leaves for garnishing
    Marination:
    1 lime juice
    2 tbsp ginger-garlic paste

Instructions

    Marinate the keema (mince) with lime juice and ginger-garlic paste.
    Mix well and marinate for an hour Or overnight in the fridge.
    Grind the keema (mince) with chopped onion, ginger, garlic, mint leaves
    and coriander leaves. Keep it aside.
    Take a pan add 1 tbsp ghee Or oil. Once oil is hot add whole spices like caraway seed, cumin seed and fennel seed.
    Once it crackles add the dry red chilies, cinnamon, mace, peppercorn, cloves, green cardamom and coriander seed.
    Saute for a minute then grind into a processor until smooth paste is formed.
    Separately grind melonseed, poppyseed, almonds and sesameseed till smooth paste is formed.
    Add little water if required. Add rest of ghee Or oil to another pan.
    Place on low heat once oil is heated add the grounded red chili paste.
    Saute for 2 to 3 mins Or until it starts leaving oil around the edges.
    It's time to add the grounded keema. Saute until the water evaporates.
    Now mix turmeric,cashewnut,garam masala,chicken biryanimasala. Mix nicely.
    Add milk if using + boiling hot water. Allow keema to cook until gravy thickens.
    Lastly add salt for seasoning. Garnish with coriander leaves and sliced boiled eggs if using.
    Serve hot with pav Or roti.

 

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