Oats Murgh Keema

Ingredients list for Oats Murgh Keema

• 1/2 cup Rolled Oats
• 300 grams Chicken Mince
• 1 tablespoon Cumin seeds
• 1 tablespoon Coriander seeds
• 1 inch Cinnamon
• 5-6 Cloves
• 2 medium Onions
• 3-4 Dried red chillies
• 3-4 Garlic cloves
• 1 inch Ginger
• 2 tablespoons Oil
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Spilt skinless black gram (dhuli urad dal) soaked
• to taste Salt
• 4 tablespoons Tomato puree
• for garnishing Ginger strips
• for garnishing Green capsicum curls

Method

1. Dry roast cumin seeds, coriander seeds, cinnamon and cloves in a non-stick pan till fragrant. Take the pan off the heat and cool down to room temperature.
2. Slice onions.
3. Roughly break dried chillies, slice ginger and put them in mixer jar with garlic. Add the roasted ingredients and 2 tbsps water and grind to a fine paste.
4. Heat oil in another non-stick pan, add onions and sauté till lightly browned. Add chicken mince and mix well. Add turmeric powder, soaked black gram, rolled oats, ground paste and 2 tbsps water and mix well. Add salt, tomato puree and 1 cup water and mix well. Cover and cook on low heat till chicken and black grams are done.
5. Transfer into a serving bowl, garnish with ginger strips and green capsicum curls and serve hot.

Nutrition Info