A simple keema dish is tasty on it’s own but in this recipe, it is infused with spiced smoky flavour which keeps the simplicity but adds an exciting surprise and takes the dish up a little notch. This dish will leave you for wanting for more!
DUM CHICKEN KEEMA
Ingredients
450 grams chicken mince (keema)
8-10 almonds
2 tbsps roasted chickpeas (chana) with skin
1 tsp cumin seeds (jeera)
½ tsp caraway seeds (shahi jeera)
3-4 green cardamoms
½ cup yogurt
1½ tbsps ginger-garlic paste
2 green chillies, chopped
2 tsps lemon juice
1 inch ginger, cut into thin strips + for garnish
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp Tata Sampann Chicken Masala
7-8 mint leaves
2 tbsps oil + for drizzling
1 tbsp freshly chopped coriander leaves + for garnish
1-2 cloves
Green chilli strips for garnish
Mint sprig for garnish
Method
1. In a blender jar, add almonds, roasted chickpeas, cumin seeds, caraway seeds, green cardamoms and blend to a fine powder.
2. In a wide pan, add chicken mince, yogurt, ginger-garlic paste, green chillies and lemon juice. Add ginger, prepared powder and salt. Add red chilli powder, turmeric powder and Tata Sampann Chicken Masala and mix well.
3. Place the pan on heat and add mint leaves in the pan. Drizzle oil, cover and cook for 10-15 minutes, sautéing occasionally.
4. Add remaining oil, mix well. Add chopped coriander and sauté for 8-10 minutes.
5. Meanwhile, heat a charcoal piece on direct flame.
6. Place a small stainless steel bowl in the centre of the keema, transfer the charcoal in it, add cloves and drizzle a little oil. Cover with a lid, switch the heat off and place a heavy object on top of the lid. Let the smoke infuse for 2-3 minutes.
7. Take the bowl out and transfer the prepared dum chicken keema into a serving bowl.
8. Garnish with ginger strips, green chilli strips, chopped coriander and mint sprig. Serve hot.
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