Chicken Keema Ground Chicken Food
CHICKEN KEEMA (GROUND CHICKEN)
Make and share this Chicken Keema (Ground Chicken) recipe from Food.com.
Provided by Razas Mama
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet, while oil heats, thinly slice both the green and yellow onions.
- Add to the pan and stir fry until light golden brown.
- Add ground chicken, pullao biryani malala and chicken tikka masala to the skillet and stir fry for around 10 minutes until the chicken is cooked through.
- Pour into serving plate and top with diced tomato and ginger. Enjoy!
Nutrition Facts : Calories 144, Fat 6.9, SaturatedFat 1.2, Cholesterol 53, Sodium 62.9, Carbohydrate 3.2, Fiber 0.9, Sugar 1.4, Protein 16.8
KEEMA SHIMLA MIRCH (GROUND CHICKEN WITH BELL PEPPERS)
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
- Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.
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- Marinate ground chicken with red chili powder, turmeric & salt overnight or at least 1 hr. 1/2 hr prior to cooking or the last 1/2 hr of marination, add lemon juice.
- Heat 'ghee'/ oil in a kadai/pan. Add cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté on a low flame for a minute - this way they will release all their flavor in the oil. When they start to sizzle in oil add ginger garlic paste and cook for few seconds.
- Now add chopped onion and sauté until onion becomes pink & translucent. Stir in the remaining spices one at a time. Give it a good stir.
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