housewivesdiary: KADAI CHICKEN KHEEMA

KADAI CHICKEN KHEEMA

Kadai Chicken Kheema is a mildly flavoured kheema/minced meat preparation using very simple spices which are easily available in our pantry. It goes perfectly well with paav or paranthas.

Kadai preparations get its name from the utensil used to cook it .i.e. of course a kadai or a wok which is an integral part of Indian Kitchens.

Preparation Time : 10 mins

Cooking Time : 25 mins

Serves : 3 to 4

Ingredients:

· 300 gms chicken mince

· 1 large onion chopped

· 3 medium tomatoes chopped

· 2 green chillies chopped

· 1 tbsp ginger garlic paste

· ½ tsp cumin seeds

· 1 ½ tsp Kashmiri chilli powder

· 1/4^th tsp turmeric

· 1 ½ tsp coriander powder

· ½ tsp roasted jeera powder

· 1 ½ tsp garam masala powder

· 3 tbsp chopped mint leaves

· 2 tbsp Oil

· Salt to taste

Preparation:

In 1/4th cup of water mix the chicken kheema, by doing this you can prevent the kheema from forming big chunks while cooking.

Method:

Heat the oil in a kadai and add cumin seeds and let it splutter.

Add ginger garlic paste, sauté till raw smell is gone.

Now add the chopped onions with little salt and fry until golden brown. Adding salt at this stage will help cook the onions faster.

To this add chopped tomatoes and cook until mushy and the masala starts leaving oil.

Add roasted cumin powder, coriander powder, turmeric powder and red chilli powder. Cook the masalas for 1 minute.

Add the chopped green chillies and chicken kheema, mix well. Cover the kadai with a lid and continue to cook for 15 minutes or until the kheema is done.

Add the garam masala powder and chopped mint, mix well. Cook without the lid for another two minutes. Switch off the flame and squeeze in little lemon juice.

Enjoy Kadai Chicken Kheema with parathas or paav.

Also Read: Prawn masala, Goan Prawn Balchao