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Chicken Keema
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Prep Time
10
mins
Cook Time
1
hr
Total Time
1
hr
10
mins
Course
Main Course
Servings
4
Ingredients
2
tbsp
oil
canola, sunflower or vegetable
1 1/2
medium sized onion
chopped in half rings
2
tsp
ginger/garlic paste
can be found in any Indian/Pakistani grocery store. Alternatively, just use 1 tsp crushed ginger and 1 tsp crushed garlic
3
cloves
2
black cardamom pods
1/2
tsp
turmeric powder
1
tsp
red chili powder
1/2
tsp
cumin powder
2
lbs
ground chicken or beef
Salt to taste
3
tomatoes
de-seeded and roughly chopped
1/4
tsp
garam masala powder
optional
1
green chili
finely diced (optional)
1
tbsp
cilantro
finely diced (optional)
Instructions
Heat oil in a medium-sized, deep non-stick pan. Add chopped onions and brown them on medium-low heat till they are limp, about 20 minutes.
Add the ginger/garlic paste and stir for a few seconds on low heat.
Add ground spices and let them simmer for a few seconds.
Add ground meat, salt and tomatoes. Stir till well-mixed and cover with lid. Cook on medium-low heat for 15 minutes.
Remove lid and stir for an additional 10 minutes to let the water dry out. Remove from heat.
Dust with a pinch of garam masala and garnish with finely chopped green chillies and cilantro.
Notes
Serve with rice or roti/chapati. In this case, we had it with a delicious batch of bhatooras.
Keyword
gluten free, ground meat