Chicken kheema pav recipe by zarnak

Chicken kheema pav recipe by zarnak

Keema/Kheema is really a flavorful dish prepared with minced mutton that is sauteed in onions and seasoned with aromatic spices. I've improvised this recipe and switched it with Chicken- which makes it Chicken Keema Recipe. Both chicken and mutton are a good supply of protein but my decision to help make the switch was due to the calorie content. Chicken is gloomier in calories when compared with mutton. Secret to some great keema is the actual way it is cooked. It takes lots of sauteing. When the masala is well sauteed, keema will taste good. Likewise try our Chicken keema kofta curry and Keema Samosa recipe.

How you can know if chicken is completely cooked – consider the pictures and find out how pink the minced meat is. Once it's well sauteed tthere shouldn't be pink color whatsoever within the cooked meat – the colour from the meat ought to be either brown or crimson for the way much the chicken is sauteed. Also chicken cooks quicker than mutton, therefore if making exactly the same recipe using mutton then your prepare time will be different. Due to my children I skipped adding peas to my recipe however, you can easily add peas to usher in that extra flavor.

Adding cream could keep keema soft. According to one’s choice you are able to leave the keema moist by departing some liquid. No tomato puree on hands, substitute tomato puree with chopped tomato plants.

Do You Know You COULD ADJUST YOUR Meal BELOW Click 4 To Lessen OR Improve Your Meal.

This recipe is REVISITED means it had become photographed again for much better display quality. Below you might find keema cooked in 2 different pans- method is identical just better photography

  • 1/2 KG or 1 LB Minced Chicken
  • 1/2 cup Steamed Eco-friendly peas Or Frozen peas (optional)
  • 3 medium-sized Chopped Onions
  • 2 teaspoon Minced Garlic clove
  • 1 teaspoon Minced Ginger root
  • 1/3 cup Homemade tomato puree
  • 2 tablespoon Oil + 2 tablespoon Butter
  • 1/4 cup Cream
  • 2-3 bits of Bay leaves
  • 2 bits of Cinnamon sticks
  • 3-4 pieces Whole Black Cardamom
  • 1/4 - 1/2 teaspoon Red chili powder
  • 1/4 - 1/2 teaspoon Cumin seeds
  • 1/2 - 1 teaspoon Coriander powder
  • 1/2 - 1 teaspoon Garam Masala Powder
  • Salt to taste


Neat and wash chicken. Assemble all of the ingredients before beginning.

Heat oil inside a kadai/pan. Add cumin seeds, bay leaves, cinnamon sticks and whole black cardamoms. Saute on the low flame for any minute - by doing this they'll release all of their flavor within the oil. When linked with emotions . sizzle in oil add minced ginger root and garlic clove towards the pan and prepare for couple of seconds.

Add chopped onion towards the pan and saute until onion becomes translucent (2-3 minutes) after which add tomato puree towards the pan. Stir out of all spices individually. Provide a great stir.

I love to add garam masala combined with the other spices because this way it will get cooked and all sorts of warm flavors are freed within the gravy- but it can save you it during the last. Prepare for just two-3 minutes, stirring continuously. Add butter and minced chicken towards the gravy. Keep stirring.

Once keema is put into the masala it'll release some liquid.

Cover the pan and prepare for 10-fifteen minutes on the low flame. With respect to the chicken it might release some liquid within the gravy- it is simply fine, we are able to dry that later. Utilizing a spoon raise some bits of chicken to check on for doneness also it should feels soft, add cream to keema and blend rid of it. At this time colour of keema can change but donrrrt worry, keep sauteing for an additional a few minutes before you might find the oil separating and also the wealthy red colorization of keema returns. If using peas adding individuals and saute for an additional 3-4 minutes. Many people like liquid within their keema - if that's the case you'll be able to go from the flame, adjust your seasonings and serve. However if you simply enjoy it dry then prepare for an additional 2-3 minutes till all of the liquid/juices evaporates.

Should you did not add garam masala earlier this is the time to include and stir rid of it.

Serve it with warm kulchas or rotis and revel in every bite from it. Likewise try our Chicken keema kofta curry - link provided above.

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