How to make Oats Murgh Keema -

Chicken mince curry made healthier with oats.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rolled Oats (रोल्ड ओट्स ), Chicken Mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course Chicken

Oats Murgh Keema

Oats Murgh Keema Recipe Card


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.    

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Oats Murgh Keema Recipe

  • Rolled Oats 1/2 cup

  • Chicken Mince 300 grams

  • Cumin seeds 1 tablespoon

  • Coriander seeds 1 tablespoon

  • Cinnamon 1 inch

  • Cloves 5-6

  • Onions 2 medium

  • Dried red chillies 3-4

  • Garlic cloves 3-4

  • Ginger 1 inch

  • Oil 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Spilt skinless black gram (dhuli urad dal) soaked 2 tablespoons

  • Salt to taste

  • Tomato puree 4 tablespoons

  • Ginger strips for garnishing

  • Green capsicum curls for garnishing


Step 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.

Step 2

Slice onions.

Step 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.

Step 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.

Step 5

Transfer into a serving bowl, garnish with ginger strips and green capsicum curls and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.