DRY CHICKEN KEEMA MASALA

DRY CHICKEN KEEMA MASALA

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This recipe of dry chicken keema masala is my all time favourite recipe as it can be used in many dishes for stuffings, like our Bong specials such as mughalai parathas, keema aloo chop, keema parathas, etc. And the best part is it tastes heavenly with parathas.

In our childhood days whenever we used to go for picnics or train trips, my mom used to pack either Kosha  Mangsho  and  Parathas, (Bhuna mutton cooked on slow fire till the mutton is tender without water and parathas — this one is another heavenly dish which I will share soon.) Or this one, dry keema masala with parathas, lemon wedges and onions. Uff… my mouth is watering right now, we used to look forward to such trips. Childhood memories are the best memories of my life — I still cherish them so much. Do try this dish and enjoy as much as I did.

Image of DRY Image of CHICKEN KEEMA MASALARecipe for dry chicken keema masala:

Image of DRY Image of CHICKEN KEEMA MASALAIngredients:

  • 250gms – Chicken keema (Minced chicken)
  • 2 nos – Onions chopped
  • 1 tbsp – Ginger garlic paste
  • 2nos – Chopped green chillies
  • 2 medium-sized – Tomatoes puréed
  • 1/2 tsp – Shahi jeera seeds (Black Cumin seeds)
  • 1/2 teaspoon – Garam masala powder
  • 1/2 tsp – Meat masala
  • 1 tsp – Dhania (Coriander) powder
  • 1/2 tsp – Chilly powder
  • 1/2 tsp – Kashmiri chilly powder
  • 1/4 th tsp – Haldi (Turmeric) powder
  • A handfull Kaju and kishmish fried (cashew and raisin)
  • 1 tbsp – Kasuri methi (Dried Fenugreek Leaf) crushed
  • Chopped coriander leaves for garnish
  • 1/2 tsp – Lemon juice
  • Pinch of sugar
  • Salt to taste
  • Oil to fry masala
  • Lil piece of coal for dhungar (for smoking)
  • A lil piece of foil
  • Few drops of ghee (clarified butter)

Method:

  1. Heat a pan and add oil or ghee to your preference then add the shahi jeera and let it crackle.
  2. Add the chopped onions, green chillies and some salt in the onions — it helps to get the onions fry faster.
  3. Meanwhile, mix all the dry masalas with the ginger garlic paste with little water keep aside add salt and a pinch of sugar in this, let it soak for 10 minutes.
  4. When the onions are  golden, add the above-soaked masala and fry till the raw smell goes off and the masala leaves oil.
  5. Add the tomato purée and fry till oil leaves the side.
  6. Now, add the keema and fry on high heat for few minutes then lower the flame and fry covered, stirring at intervals.
  7. When you see that the keema is cooked properly and is leaving oil then add the lemon juice, crushed kasoori methi, chopped coriander, some chopped green chillies and fried dry fruits. Mix well, taste if the seasonings are right then switch off the gas.
  8. Now, heat a piece of coal on direct flame till red hot and take a small piece of foil and put it in the centre of the pan of cooked keema and place the red hot coal on the foil and sprinkle a few drops of ghee on the coal so that it starts to smoke, immediately cover the pan  with a tight lid and place a heavy object on the lid. Do not open for 20 minutes; let the dhungar process take its course.
  9. After 20 minutes, open and discard the coal and foil and serve your keema masala with some parathas or phulkas .
  10. You can use this dry keema in many other dishes as stuffing like parathas, cutlets or mughalai parathas, etc.
  11. Serve with love to the ones you love. Happy cooking.
  12. Do try out and give me a feedback, I will be happy to hear it.

Image of DRY Image of CHICKEN KEEMA MASALANote:

  1. This dish can also be made with mutton keema.
DRY CHICKEN KEEMA MASALA
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 250gms – Chicken keema (Minced chicken)
  • 2 nos – Onions chopped
  • 1 tbsp – Ginger garlic paste
  • 2nos – Chopped green chillies
  • 2 medium-sized – Tomatoes puréed
  • ½ tsp – Shahi jeera seeds (Black Cumin seeds)
  • ½ teaspoon – Garam masala powder
  • ½ tsp – Meat masala
  • 1 tsp – Dhania (Coriander) powder
  • ½ tsp – Chilly powder
  • ½ tsp – Kashmiri chilly powder
  • ¼ th tsp – Haldi (Turmeric) powder
  • A handfull Kaju and kishmish fried (cashew and raisin)
  • 1 tbsp – Kasuri methi (Dried Fenugreek Leaf) crushed
  • Chopped coriander leaves for garnish
  • ½ tsp – Lemon juice
  • Pinch of sugar
  • Salt to taste
  • Oil to fry masala
  • Lil piece of coal for dhungar (for smoking)
  • A lil piece of foil
  • Few drops of ghee (clarified butter)
Instructions
  1. Heat a pan and add oil or ghee to your preference then add the shahi jeera and let it crackle.
  2. Add the chopped onions, green chillies and some salt in the onions -- it helps to get the onions fry faster.
  3. Meanwhile, mix all the dry masalas with the ginger garlic paste with little water keep aside add salt and a pinch of sugar in this, let it soak for 10 minutes.
  4. When the onions are golden, add the above-soaked masala and fry till the raw smell goes off and the masala leaves oil.
  5. Add the tomato purée and fry till oil leaves the side.
  6. Now, add the keema and fry on high heat for few minutes then lower the flame and fry covered, stirring at intervals.
  7. When you see that the keema is cooked properly and is leaving oil then add the lemon juice, crushed kasoori methi, chopped coriander, some chopped green chillies and fried dry fruits. Mix well, taste if the seasonings are right then switch off the gas.
  8. Now, heat a piece of coal on direct flame till red hot and take a small piece of foil and put it in the centre of the pan of cooked keema and place the red hot coal on the foil and sprinkle a few drops of ghee on the coal so that it starts to smoke, immediately cover the pan with a tight lid and place a heavy object on the lid. Do not open for 20 minutes; let the dhungar process take its course.
  9. After 20 minutes, open and discard the coal and foil and serve your keema masala with some parathas or phulkas .
  10. You can use this dry keema in many other dishes as stuffing like parathas, cutlets or mughalai parathas, etc.
  11. Serve with love to the ones you love. Happy cooking.
  12. Do try out and give me a feedback, I will be happy to hear it.
Notes
1. This dish can also be made with mutton keema.
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