Chicken kheema (mince chicken). Learn how to make Chicken Keema, a delicious mince chicken recipe by chef Shantanu. Keema, Kheema or Qeema, whatever you wish to name it, is an extremely. Chicken keema is a simple and easy to make Indian dish with chicken mince, onions,tomatoes, spices and herbs.

Flash marinate the Chicken Kheema: This totally transforms this Chicken Keema recipe & shoots up the flavors of the dish. The best trick is to marinate the chicken mince with the tomato paste, the tomato puree & salt. Leave it that way until you are done frying the rest of the ingredients. You can have Chicken kheema (mince chicken) using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken kheema (mince chicken)

Prepare 1 kg of minced chicken.
It's 1 1/2 of tomatoes, chopped.
You need 1/2 tsp of cummin seeds.
Prepare 5 piece of pepper corns & cloves.
You need 1 of cinnamon stick.
Prepare 3 tbsp of oil.
It's 1 piece of ground ginger & garlic.
Prepare 4 of super long green chillies (slit through the center).
It's 1 tsp of tumeric powder.
It's 1 medium of onion, chopped.
It's 1 of or 2 dried red chilli.
It's 1/2 cup of boiled peas.

Two secret ingredients which make this kheema unique is cream and cinnamon powder. Next add cinnamon powder and salt. Kheema is essentially minced meat and used in many dishes like curries, samosa, or cutlets. This simple Chicken kheema recipe can be prepared in no time and also be alternated with lamb or egg.

Chicken kheema (mince chicken) instructions

Add the oil to a pot and allow to head. Add pepper corns, cloves, cinnamon stick, cummin seeds and dried red chilli. As soon as they start to sizzle, add the onions and put the heat on low. Let the onions becaome almost golden.
Add garlic and ginger and stir so that it doesnt stick. Wait for the onions to become a good golden color then add tomatoes..
Stir the tomatoes for 1 minute. Add tumeric, salt and the green chillies. Stir until a paste is formed. Now add the chicken and and the peas together. increase the speed. The meat will cook within 5mins but releases a lot of water.

Soft, tasty, and delicious, it goes well with chapatis, parathas, and rice. The soft dry curry texture is. Although Chicken was meant only for Sundays & other special occasions during my childhood, it has slowly transitioned itself into our weekly menu. You can use the same recipe for different types of meats (Chicken, Beef, Mutton) and it will still taste great. You can transform Kheema into cutlets.