DHABE DA CHICKEN KEEMA

Keema is a traditional delicacy popular across Indian subcontinent.Origin of the word ‘Keema’ is believed to have been borrowed from the Turkish word ‘Kıyma’, which means minced meat. It was a popular breakfast staple of the royal families like Mughal rulers and Nawabs . Along with this,many keema delicacies were came into picture during that time. Keema is used in the preparation of various dishes like Curry,Kofta, as well as used as stuffings in samosas,sandwiches etc.Here I'm sharing this authentic flavours of the Indian highway food right inside your kitchen with a lip smacking chicken keema recipe that would leave you licking your fingers.

Preparation time:10 mins

Cooking time:45 mins

Ingredients Of Dhabhe Da Chicken Keema:

• 1 Tbsp oil

• 1 Bay leaf

• 5 Green cardamom

• 2 tsp jeera

• 2 Cloves

• 3 medium onions,finely chopped

• 1 cup capsicum,finely chopped

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp butter

• 1 green chilli,finely chopped

• 1 tsp garam masala

• 1 1/2 tsp turmeric

• 1 tsp red chilli powder

• 2 tsp jeera powder

• 2 tsp dhaniya powder

• 2 tsp chicken masala

• 1/2 kg boneless chicken (minced)

• 3-4 tbsp milk

• tomato puree

How to Make Dhabhe da Chicken Keema

• In a pan add oil, bay leaf, green cardamom, jeera and cloves. Let them release the aroma.

• Now add chopped onions. Saute till golden brown. Remove the bay leaf.

• Add ginger-garlic paste and Saute.

• Add the green chillies and capsicum. Saute till the capsicum is wilted a bit. (For about 3-4 minutes). De-glaze with some water.

• Now saute by adding the all masala (mentioned in ingredient section) and butter

• Add the chicken keema and salt. Let it cook for 3-4 minutes.

• Add the tomato puree . Cook for 10 minutes on medium flame.

• After adding a cup of milk, cook till the chicken is well done.

• Garnish with chopped coriander leaves and serve with parathas,rotis,pavs or rice.

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