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Never like before – Chicken Keema YUMMY!!

Updated on 2 min read

Ingredients:

Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup
Instructions:

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!

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DAHI WAALE ALOO (POTATO IN CURD GRAVY)

Updated on 1 min read

INGREDIENTS:

curd or yogurt beaten1  Cup asafoetida (Heeng)2 pinches
red chilli powder1 tsp. curry leaves1 stalk
saltTo Taste coriander leaves choppedfor garnish
Dhania powder1/2 tsp water1 Cup
Turmeric powder1/4 tsp. ginger, garlic grated1/2 tsp each
garam Masala1/4 tsp. green chillies slit3
cumin1tsp wheat flour1/4 tsp
mustard seeds1tsp cooking Oil1tbsp
Medium potatoes boiled & peeled3   

METHOD:

  1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
  2. Mix all the dry masala in 1/4 cup water.
  3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
  4. Add the masala mixture and fry for 2 minutes.
  5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  6. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
  7. Garnish with chopped coriander.

Serve hot with lacha paranthas OR rice.

RESULT:

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Shahi Paneer – Classic Punjabi style

Updated on 1 min read

INGREDIENTS

Paneer500 GmsShahi Jeera (roasted on Tawa)1 tsp
Hung Curd500 GmsSaltTo Taste
Onion2Red Chilli Powder1 Tbsp or as required
Tomatoes5Oil3 Tbsp
Ginger Garlic Paste2 TbspKasuri Methi2 Tbsp
Fresh Cream200 Gms/MLShahi Paneer masala OR
Chicken Masala OR
Kitchen King		1 Tbsp
Turmeric1tsp  

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste,  remaining ginger garlic paste and fry till onions are just light brown.  Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture  and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix.  Mix kasuri methi and garnish with roasted Shahi Jeera.

THE RESULT