It has been a while since I have posted a non veg dish. Today I made this awesome dish so I thought of sharing it on the same day. Kheema is made from minced meat. Traditionally Kheema is made from Mutton but alternately it can be prepared from any meat. I made chicken kheema which turned out to be equally tasty and yummy. The minced chicken mixed with the exquisite spices and peas makes a lip smacking dish.
This is a no ginger garlic paste recipe. Normally, Indian recipes include ginger garlic paste in most of the cuisines. Lets’ face the fact. It takes a lot of time to make Ginger Garlic paste….huh…. especially peeling of garlic… Yes now many of you will say, there are ready made ginger garlic pastes available in the market. But I generally avoid the same as they include preservatives. Also this recipe doesn’t include the famous garam masala. Oh yes… I had run out of it. Not to be deterred by that I created my own spice mix, this gave a new flavor to the dish. So here is my first Chicken recipe.
500 grams of minced chicken
3 finely chopped medium sized onions
2 finely chopped tomatoes
¾ cup peas
1 – 2 tsp red chilli powder depending on the taste buds
2 tsp Kasuri Methi (fenugreek) powder
3 tbsp oil
1 tsp cardamom powder
¼ cup water
Freshly chopped coriander, boiled egg and butter for garnishing (optional)
1 tsp salt and turmeric powder each
For Dry Spice Mix:
8 – 10 pepper corns
1 tsp fennel seeds
1 tsp coriander seeds
½ tsp jeera
How it is done:
Firstly marinate the minced chicken. Minced chicken is freely available in the market. If it is not available it can be grinded at home too. Of course use boneless pieces.
Now till the time it is marinating, let’s start with the spice mix. Dry roast the spices in a flat bottomed pan on low flame for 2 to 3 minutes. The roasting fills the kitchen with a tempting aroma. Grind the roasted spices coarsely in a mortar and pestle or just use a rolling pin to get a coarse powder.
Here comes a tricky part. Just as I didn’t have garam masala, I did not have kasuri methi too at home. But what I did have was fresh methi leaves. So I decided to reduce the same in powder. Even kasuri methi leaves have to be dry roasted on low flame for 2 to 3 minutes and after cooling down just crush them to get the powder. Instead of kasuri methi, I used ½ cup methi leaves which were reduced to 2 tsp of powder.
The rest part is simple. Heat oil in a pan. Add onions and sauté till they turn golden brown. Then add tomatoes and let them melt and mix with onions perfectly. Then add the red chilli powder and mix well. After this step add peas and stir well. Add the marinated chicken and water. Mix well for 5 minutes so that all of the ingredients mix well. Cook for 15 minutes on low flame with a closed lid.
Now add the dry spice mix, cardamon powder and methi powder. As soon as you add the spice mix, aroma of the spices will fill the whole kitchen. Taste and add salt if needed and let the spices mix for another 5 to 7 minutes with a closed lid. Don’t let the water vaporize completely.
Garnish with freshly chopped coriander, boiled egg and butter and serve it Indian bun (pav) or bread slices. You can also serve the kheema with hot rotis but ideally it is served with pav.
Variation: For making it more rich, you can add dry fruits like raisins and cashew nuts and a dash of nutmeg powder.
Enjoy the delicious with family and friends and let me know your reviews and comments. Keep experimenting!!!!!!