Chicken Keema Masala
Creamy texture with a flavor packed tomato based gravy, this Chicken Keema Masala will soon become your go-to meal for every gathering. It is so easy and quick that you can count on it for busy days too. I have added a special spice in this Chicken Keema Masala that adds an amazing umami flavor to the dish. Watch the video to see how easy it is to prepare this minced meat chicken recipe.
Ingredients
- 1 red onion (6 oz/ 170 g, finely chopped)
- 1 tomato (6 oz/ 170 g, finely chopped)
- ½ inch ginger
- 3 cloves garlic
- 1 green chili
- 2 tablespoons mustard oil
- 2 small bay leaves
- 1 cinnamon stick
- 3 cloves
- 3 green cardamoms
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- 1 lb ground chicken
- 1 cup tomato puree
- 1 teaspoon sugar
- 2 and ½ teaspoon dried fenugreek leaves
- ¼ cup heavy cream
- 1 teaspoon garam masala powder
- finely chopped cilantro leaves to add at the end
for the Tadka
- 1 inch fresh ginger
- 2 green chili
- 1 tablespoon ghee
- ½ teaspoon dried fenugreek leaves
- 1 teaspoon dagar phool (black stone flower)
Instructions
- Pound the garlic, ginger and green chili.
- In a heavy bottom pan or skillet, pour the oil and heat it up.
- Add the bay leaves, cinnamon stick, cloves and green cardamoms along with cumin seeds and fennel seeds and let it sizzle for 2 seconds
- Then drop the garlic ginger green chili paste, sauté it around.
- Add the chopped onion, season with salt and add the turmeric powder, stir around and sauté for 2 minutes.
- Scatter the chopped tomato, and add all the spices' coriander powder, cumin powder and red chili powder. Sauté for 5 minutes, or until you see the oil separates from the side.
- Drop the ground chicken and stir it around to break it down.
- Add the tomato purée, mix it around and pour the water. Add more salt and sprinkle the dried fenugreek leaves.
- Simmer for 5 minutes and then drizzle the heavy cream all around.
- Sprinkle the garam masala powder and simmer for 2 minutes.
- Add the chopped cilantro and mix it around.
- For tadka, thinly slice the ginger and half the green chili.
- In a tadka pan, heat the ghee, add the dried fenugreek leaves, black stone flower, ginger and green chili. Let it sizzle for few seconds and then pour the pipping hot tadka on the Chicken Keema Masala.
- Enjoy it warm with your choice of bread.