Methi Chicken Keema Recipe - Minced chicken cooked and flavoured with fresh and dried fenugreek leaves.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek leaves (methi)(मेथी), Dried fenugreek leaves (kasoori methi)(कसूरी मेथी )

Cuisine : Hyderabadi

Course : Main Course_Chicken

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Methi Chicken Keema

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Main Course_Chicken recipes like Chicken Teriyaki With Black Grapes, Barbecued Chicken, Cuban Spiced Chicken with Pineapple Salsa, Quick Thai Curry. Or try out these recipes from Hyderabadi Cuisine like Dum Ka Bater , tandoori mushroom, Dahi Ka Gosht, Lauki Kofta.

Methi Chicken Keema Recipe - how to make Methi Chicken Keema

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fenugreek leaves (methi) 1 bunch

  • Dried fenugreek leaves (kasoori methi) 1/2 cup

  • Chicken kheema 2 cups

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies broken3

  • Onions finely sliced2 medium

  • Tomatoes cubed2 medium

  • Ginger-garlic paste 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh mint leaves finely chopped1 tablespoon

  • Yogurt 1/2 cup

  • Garam masala powder 1 teaspoon

Method

Step 1

Heat oil in a non stick kadai. Add cumin seeds, green chillies and sauté till fragrant.

Step 2

Add onions and tomatoes and sauté for a minute. Add ginger-garlic paste, red chilli powder, turmeric powder and salt and sauté for a minute.

Step 3

Add fenugreek leaves and sauté for 4-5 minutes. Transfer this mixture into a mixer jar, cool slightly and grind into a paste.

Step 4

Transfer this mixture again into the same kadai.

Step 5

Add ½ cup water to the keema, mix well and add to the mixture in the kadai and cook well.

Step 6

Add mint leaves, yogurt and garam masala powder and mix well and cook till keema is done.

Step 7

Dry roast kasoori methi, crush between your palms and add to the keema. Mix well. Transfer into a serving bowl and serve hot.

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