Chicken Keema - Chicken Mince Recipe - Today's Special With Shantanu
- 10 years ago
Keema, Kheema or Qeema, whatever you wish to name it, is an extremely delicious South Asian meat dish. It basically means minced meat which you can prepare in a variety of ways using your favouite meat. Chef Shantanu Gupte is up with deeply flavorful, spicy & Mumbai's street food style chicken keema recipe.
Ingredients:
oil
1 bay leaves
1 cinnamon
1 star anise
2 to 3 cloves
1 tbsp peppercorn
1 onion (finely chopped)
salt to taste
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
2 green chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp jeera powder
2 tbsp brown onion paste
400 grams chicken mince (keema)
1 tsp kasuri methi (fenugreek leaves)
3 tbsp tomato puree
water to sprinkle (adjust to consistency)
8 to 10 mint leaves (roughly torn)/ Coriander leaves roughly chopped
For garnish:
1 boiled egg
Method:
- Heat oil in a pan and add the khada garam masalas in it. Khada garam masalas include bay leaves, cinnamon, star anise and cloves.
- Add the coarsely grounded peppercorns to the above ingredients and saute them well.
- Add the chopped onions and salt to the oil and saute them slightly.
- Add the garlic paste and the ginger paste and saute slightly.
- Add the red chilli powder, green chillies, turmeric powder, coriander powder and the jeera powder and let them cook for a while.
- Add the brown onion paste and mix well.
- Add the chicken mince (keema) to the above ingredients.
- Add salt to taste and the kasuri methi (fenugreek leaves) along with the tomato puree and let them cook well.
- Sprinkle just little water over the chicken keema.
- Add the mint leaves (roughly torn) to the keema and let it cook for about 2 minutes.
- Serve the chicken keema in a bowl with some onions on top and garnish it with grated boiled egg.
Host: Shantanu Gupte
Director: Neha Sarkar
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria, Paresh Rawat
Editing: Sagar Bamnolikar
VFX : Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Ingredients:
oil
1 bay leaves
1 cinnamon
1 star anise
2 to 3 cloves
1 tbsp peppercorn
1 onion (finely chopped)
salt to taste
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
2 green chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp jeera powder
2 tbsp brown onion paste
400 grams chicken mince (keema)
1 tsp kasuri methi (fenugreek leaves)
3 tbsp tomato puree
water to sprinkle (adjust to consistency)
8 to 10 mint leaves (roughly torn)/ Coriander leaves roughly chopped
For garnish:
1 boiled egg
Method:
- Heat oil in a pan and add the khada garam masalas in it. Khada garam masalas include bay leaves, cinnamon, star anise and cloves.
- Add the coarsely grounded peppercorns to the above ingredients and saute them well.
- Add the chopped onions and salt to the oil and saute them slightly.
- Add the garlic paste and the ginger paste and saute slightly.
- Add the red chilli powder, green chillies, turmeric powder, coriander powder and the jeera powder and let them cook for a while.
- Add the brown onion paste and mix well.
- Add the chicken mince (keema) to the above ingredients.
- Add salt to taste and the kasuri methi (fenugreek leaves) along with the tomato puree and let them cook well.
- Sprinkle just little water over the chicken keema.
- Add the mint leaves (roughly torn) to the keema and let it cook for about 2 minutes.
- Serve the chicken keema in a bowl with some onions on top and garnish it with grated boiled egg.
Host: Shantanu Gupte
Director: Neha Sarkar
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria, Paresh Rawat
Editing: Sagar Bamnolikar
VFX : Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited