Spicy Chicken Keema Recipe Chicken Semi Gravy Recipe Keema Recipe

Spicy Chicken

Keema Recipe

Chicken Semi

Gravy Recipe

Keema Recipe


Spicy-Chicken-Keema-Recipe-Chicken-Semi-Gravy-Recipe-Keema-Recipe



Ingredients:

Dried spices
1 bay leaf
½ teaspoon cumin or shahi jeera
1 small cinnamon stick
2 green cardamoms
4 teeth
some peppercorns, (optional)

other ingredients
2 tablespoons of oil
¾ cup of chopped onion
1 green slot
1 ½ teaspoon GARLIC GINGER PASTA
1 tomato
¾ teaspoon masala meat or masala powder (adjust as desired)
½ teaspoon red chili powder
8 mint leaves or chopped pudding or 1 sprig of curry leaves
250 grams of keema chicken or ground chicken
salt as needed
1/8 teaspoon of turmeric
handful of coriander leaves to decorate

optional ingredients for keema chicken recipe
¼ cup green peas or cashews
1/3 cup of cream or coconut milk or 12 cashews (to make the sauce)



Spicy Chicken Keema Recipe


Put oil in a saucepan and heat it. Add dried spices and sauté until they start sneezing.

Add onion and green chilies. Fry till the onions turn brown.

Then add garlic paste to the ginger and fry it till the raw smell disappears.

Transfer the chopped tomatoes, fry them until they become soft. If the tomatoes are drying, sprinkle very little water.

Add chili powder and spice powder, mint leaves and fry till the tomato gets raw smell.

Place onion and tomato mixture on a plate.

Replace bay leaf and ground beef, turmeric, and salt.

Cover and simmer until the minced meat is slowly cooked in its moisture. If necessary, spray a little water.

Add onion and tomato mixture. Mix everything well.

Boil until the ground beef and onion-tomato mixture is well mixed. It depends on how much moisture is left in the pan.

To dry the keema curry, cook until all the moisture has evaporated.

 Chicken Semi Gravy Recipe


To make the sauce version of the Keema Chicken recipe, add coconut milk or cashew milk and cook until the curry thickens. To make cashew soft milk, add cashew nuts to a little water. If you are using cream, put the cream in a bowl, first add a little keema to the cream. Stir and then add to the pan. In this way it does not curl. Add chopped coriander leaves. Serve with rice or roti, naan