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), Dried fenugreek leaves (kasoori methi)

Cuisine : Hyderabadi

Course : Main Course_Chicken

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Methi Chicken Keema

Methi Chicken Keema Recipe - how to make Methi Chicken Keema


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • 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


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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