How to make Baked Keema Macaroni -
Chicken mince baked with macaroni with Indian masalas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken Mince (चिकन कीमा), Cooked Macroni
Cuisine : Fusion
Course : Noodles and Pastas
For more recipes related to Baked Keema Macaroni checkout One Pot Pasta with Chicken. You can also find more Noodles and Pastas recipes like Potato Gnocchi Fresh Spinach Pasta Dough Fresh Pastas Chicken Tikka Masala tossed with Pasta
Baked Keema Macaroni Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baked Keema Macaroni Recipe
Chicken Mince 1 cup
Cooked Macroni 2 cups
Oil 2 tablespoons
Onions finely chopped 2 medium
Gram flour (besan) 2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 2 teaspoons
Salt to taste
Buttermilk 1 cup
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
Tomato puree 2 teaspoons
Fresh coriander sprigs 7-8
Breadcrumbs for sprinkling
Green capsicum curls for garnishing
Method
Step 1
Preheat oven to 180º C.
Step 2
Heat oil in a non-stick pan, add half the onion and sauté till lightly browned.
Step 3
Put gram flour, turmeric powder, 1 tsp red chilli powder, salt and buttermilk into a bowl and mix well. Add ½ cup water and mix well to make a smooth mixture.
Step 4
Add chicken mince to the pan and mix well.
Step 5
To make sauce, pour gram flour mixture into another non-stick pan and cook, stirring continuously, till it thickens.
Step 6
Add remaining onion to the 1st pan and sauté further for a minute. Add salt, coriander powder, cumin powder, remaining red chilli powder and ½ tsp garam masala powder and mix well. Add tomato puree and mix well.
Step 7
Roughly chop coriander sprigs and add to the 1st pan and mix well. Cook till the chicken mince is done. Transfer the chicken mince into a baking dish.
Step 8
Place the pan back on heat and pour the gram flour sauce into it. Add macaroni and mix well. Cook for 4-5 minutes. Adjust salt and add remaining garam masala powder and mix well. Simmer for a few more minutes.
Step 9
Put the macaroni mixture over the chicken mince in the baking dish and sprinkle breadcrumbs on top.
Step 10
Place the dish in the preheated oven and bake for 15 minutes.
Step 11
Transfer the baked keema macaroni onto a serving plate, garnish with green capsicum curls and serve immediately.
Nutrition Info
Calories : 710 Kcal
Carbohydrates : 37 gm
Protein : 64.9 gm
Fat : 33.5 gm
Other : Vitamin B12- 0.37mcg
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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.
