घी वाला चिकन कीमा सीख | Gheewala Chicken Keema Seekh | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Enjoy a masaledar and delicious version of chicken keema with this easy recipe. Pair with lachcha paranthas for an enriching experience.

GHEEWALA CHICKEN KEEMA SEEKH

Ingredients

¼ cup ghee
400 grams chicken mince (keema)
100 grams ready-made chicken seekh, cut into 1 inch pieces
3-4 green cardamoms
1 inch cinnamon stick
8-10 black peppercorns
1 bay leaf
1½ tbsps crushed garlic
1 inch ginger, crushed
2-3 green chillies, chopped
2 medium onions, chopped
2 medium tomatoes, chopped
1 cup tomato puree
Salt to taste
2 tbsps red chilli paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp Tata Sampann Chicken Masala
½ cup browned onions + for garnish
4-5 tbsps chopped fresh coriander leaves + for garnish
To serve
Lachcha parantha
Onion slices
Mint leaves
Lemon wedges

Method

1. Heat ghee in a non-stick pan. Add green cardamoms, cinnamon stick, black peppercorns and bay leaf and sauté till fragrant.
2. Add garlic, ginger and green chillies and sauté for a minute. Add onions, mix and cook till translucent.
3. Add tomatoes, tomato puree and salt and mix well. Cook for 1-2 minutes. Add red chilli paste and mix well. Cover and cook for 3-4 minutes.
4. Add red chilli powder, turmeric powder, cumin powder, coriander powder, and Tata Sampann Chicken Masala and mix well. Cook for 2-3 minutes.
5. Add browned onions and mix well. Add 1-2 tbsps coriander leaves, mix and cook for 2-3 minutes.
6. Add chicken mince and sauté for 2-3 minutes. Adjust salt, add ¼ cup water, cover and cook for 4-5 minutes.
7. Add chicken seekh, mix and remaining coriander leaves and mix well. Cook for 2-3 minutes.
8. Garnish with browned onions and coriander leaves. Serve hot with lachcha parantha, onion slices, mint leaves and lemon wedges.


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