How to make Kheema Bhari Mirch Recipe - Stuffed green chillies with chicken mince flavored with rich spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Large green chillies, Chicken mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course_Chicken

Kheema Bhari Mirch

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course_Chicken recipes like Damakta Murgh, Sweet And Sour Chicken, Chicken Laksa, palak panir. Or try out these recipes from Indian Cuisine like Left Over Roti, Lobia Tikki, Corn Capsicum Masala, Kadai Gosht Hussainee.

Kheema Bhari Mirch Recipe Card

Kheema Bhari Mirch
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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking :

Ingredients for Kheema Bhari Mirch

  • Large green chillies 8-12 large

  • Chicken mince 1/2 kilogram

  • Oil 1/4 cup

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Onion chopped 2 medium

  • Ginger-garlic paste 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Fresh coriander leaves chopped a few sprigs

  • Onion sliced 1 medium

  • Yogurt beaten 1/2 cup

  • Lemon juice 1 tablespoon

  • Garam masala powder 2 teaspoons

Method

Step 1

Wash and slit green chillies, de-seed and remove stems.

Step 2

Heat a pan and pour two tablespoons of oil. Add half of the shahi jeera and half of the chopped onions. Sauté for a minute and add half of the ginger-garlic paste. Add chicken mince and sauté for five minutes.

Step 3

Add salt to taste, a pinch of turmeric powder and half of the red chilli powder. Mix well and cook on high heat till completely dry. Let cool. Remove chicken mince in another bowl and mix in half of the chopped coriander leaves. Stuff chillies with half o

Step 4

In another pan, heat the remaining oil and add remaining shahi jeera. Add rest of the chopped onions and sliced onions. Fry till golden brown and add remaining ginger-garlic paste, turmeric powder and red chilli powder.

Step 5

Mix well and add the remaining chicken mince. Add yogurt and cook for two to three minutes. Add half a cup of water and mix gently. Place stuffed chillies on this. Sprinkle some salt, freshly made garam masala powder, remaining chopped coriander leaves an

Step 6

Serve hot.

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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.

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