We’re eating a lot of chicken these days and need to figure out more ways of cooking the bird. We made this aromatic chicken keema using whatever we had at hand.
The main issue with chicken keema is that it can get a bit dry if even mildly overcooked. If you experience this with your keema, try this method of keeping minced chicken moist.
- Chicken keema, 500gm
- Onion, medium, one, chopped
- Garlic, 4 large cloves, chopped
- Tomato puree, 1 tbsp
- Meat masala, 1 tbsp
- Chili powder, 2 tsp
- Salt, 1 tsp
- Haldi, 2 tsp
- Kewra water, 3 tbsp
- Lemons, 2, juiced
- Kasoori methi, 5gm/2 large pinches
- Fat to cook
- Mildly brown the onions and garlic in hot oil/fat
- As that’s happening, mix the meat masala, chili powder, salt and haldi together with the tomato puree and a little water to form a paste. Add the paste to the pan and cook on medium till the fat separates from the mixture.
- Add the chicken keema, mix well (or it’ll clump up) and cook on medium, covered for about 7 – 10 minutes or until cooked.
- Add the kewra water, kasoori methi and lemon juice. Mix well and turn off the heat.
- Serve hot.
- Adjust chili and salt per taste
- Good kewra water (screwpine essence) is necessary for the aroma.
- A pinch of sugar might be nice.