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Main Ingredients | Large green chillies, Chicken mince |
Cuisine | Indian |
Course | Main Course Chicken |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Kheema Bhari Mirch
- 8-12 large Large green chillies
- 1/2 kilogram Chicken mince
- 1/4 cup Oil
- 1 teaspoon Caraway seeds (shahi jeera)
- 2 medium Onion , chopped
- 2 tablespoons Ginger-garlic paste
- Salt
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Red chilli powder
- a few sprigs Fresh coriander leaves, chopped
- 1 medium Onion , sliced
- 1/2 cup Yogurt, beaten
- 1 tablespoon Lemon juice
- 2 teaspoons Garam masala powder
Method
- Wash and slit green chillies, de-seed and remove stems.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.
- 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 of the chicken mince and if need be, secure with toothpicks.
- 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.
- 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 and lemon juice.
- Cover and cook on low heat for ten to fifteen minutes.
- Serve hot.
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