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How to make Methi Chicken Keema - Minced chicken cooked and flavoured with fresh and dried fenugreek leaves.

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

Main Ingredients : Methi Leaves, Chicken (चिकन)

Cuisine : Hyderabadi

Course : Main Course Chicken

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Methi Chicken Keema
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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.

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Methi Chicken Keema Recipe Card

Methi Chicken Keema
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Chicken Keema Recipe

  • Methi Leaves 1 bunch

  • Chicken 1/2 cup

  • Chicken kheema 2 cups

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies broken 3

  • Onions finely sliced 2 medium

  • Tomatoes cubed 2 medium

  • Ginger-garlic paste 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh mint leaves finely chopped 1 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.