How to make Chicken Keema - SK Khazana -
Enjoy these masaledar chicken stuffed patties with cups of hot tea
This recipe has featured on the show Khanakhazana.
Main Ingredients : Large potatoes, Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chicken Keema - SK Khazana checkout Perfect French Fries, Thai Style Chips, Tandoori Aloo Boat, Potato Rosti - SK Khazana . You can also find more Snacks and Starters recipes like Semiya Paneer Upma Stuffed Mirchi Pakoras Mushroom Tikka-SK Khazana Samosa Chaat
Chicken Keema - SK Khazana 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 : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Keema - SK Khazana Recipe
Large potatoes boiled, peeled and mashed 3
Salt to taste
Cornflour 2 tablespoons
For stuffing
Chicken mince (keema) 250 grams
Oil 1 1/2 tabl to deep fry
Garlic chopped 1 teaspoon
Medium onion chopped 1
Ginger-garlic paste 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Eggs, beaten 2
Dried breadcrumbs 1 cup
Method
Step 1
Heat oil in a non-stick pan, add garlic and sauté till golden brown. Add onion and saute for 1 minute. Add ginger-garlic paste and sauté for 1 minute.
Step 2
Add minced chicken, sauté for 4-5 minutes breaking lumps. Add red chilli powder, coriander powder, garam masala powder and salt, mix well and sauté for 3-4 minutes.
Step 3
Add coriander leaves and mix. Set aside to cool.
Step 4
Take potatoes in a large bowl. Add salt and cornflour and mix well.
Step 5
Grease your palms with some oil. Spread some potato mixture on your palm, place some chicken portion in the centre, gather the edges together and seal. Roll into a ball and press lightly to make a pattice. Make more patties in the same way.
Step 6
Take beaten eggs in a bowl and breadcrumbs in another bowl.
Step 7
Dip pattice in the eggs and roll in bread crumbs and set aside.
Step 8
Heat sufficient oil in a kadai, slide the patties into it and deep-fry on medium heat till golden brown all around. Drain on absorbent paper.
Step 9
Arrange on a serving plate and serve hot with green chutney.
Most Visited Recipes
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.
