Chicken kheema in green masala
CHICKEN KHEEMA IN GREEN MASALA / HARA MASALA CHICKEN KHEEMA MUMBAI STYLE
INGREDIENTS
- Chicken kheema – 250 grms
- fresh coriander leaves – 2 cup
- Oil + butter – 2 or 3 tbsp
- Whole garam masala – few [ 1 cardamom + 1 clove + ¼ tsp jeera + 5 black pepper corns + small piece of cinnamon ]
- Onion finely chopped – 2 big
- Ginger garlic paste – 1 tbsp
- Green chilli paste – 1 or 11/2 tsp or as per taste
- Turmeric – ½ tsp
- chaat masala pwdr – ½ tsp
- Coriander pwdr – 2 tsp
- coriander pwdr – ½ tsp
- Garam masala – ½ tsp
- Salt to taste
- lemon slices to serve .
PREPARATION
- Clean , wash , rinse and drain off the excess water from the kheema .
- Take the fresh coriander leaves + ½ cup water and grind into fine puree.
METHOD
Heat oil in a pan .
Add whole garam masala and let it crackle .
Add onion and stir fry till pink not brown.
Add ginger garlic + green chilli paste and stir fry till raw smell leaves .
Add the masala pwdrs and stir fry for a min .
Add kheema + salt and mix well .
Stir fry for a min .
Cover partly and cook for 8 to 10 mins .[ the chicken will sweat and cook in its own juice ]
Open the lid and give a nice mix .
Add coriander puree + ¼ cup water and give a nice mix.
Stir and cook for a min .
Now cover and cook till the kheema is done for 3 to 4 mins on medium flame .
Chicken kheema gets cooked fast .
Don’t make it very dry .
Let there be some moisture .
Off the flame .
We can add 1 tsp crushed kasoori methi
Serve hot with any indian breads .
Drizzle some lemon juice while serving .
Chicken mince gets cooked in 12 to 15 mins . it will look opaque and have no pink colouration left when fully cooked. The texture will be more crumbly and tender to the bite.
NOTES
- Adjust ingredients as per taste
- Same recipe goes for mutton , cooking time will be more .
- We can add green peas .
- Use chicken thighs kheema
- While adding green puree we can add finely chopped ¼ cup dill leaves for more flavour .
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