How to make Methi Chicken Keema -
Minced chicken cooked and flavoured with fresh and dried fenugreek leaves. Methi Keema is a spicy curry made using chicken mince and fresh fenugreek leaves. It goes perfectly with laccha Paratha or Naan
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Methi Leaves, Chicken (चिकन)
Cuisine : Hyderabadi
Course : Main Course Chicken
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Main Course Chicken recipes like Jacket Chicken Steamed Chicken Chinese Style Dragon Chicken Black Sukka Chicken
Methi Chicken Keema Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi Chicken Keema Recipe
Methi Leaves 1 bunch
Chicken 1/2 cup
Chicken kheema 2 cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green chillies broken 3
Onions finely sliced 2 medium
Tomatoes cubed 2 medium
Ginger-garlic paste 2 tablespoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh mint leaves finely chopped 1 tablespoon
Yogurt 1/2 cup
Garam masala powder 1 teaspoon
Method
Step 1
Heat oil in a non stick kadai. Add cumin seeds, green chillies and sauté till fragrant.
Step 2
Add onions and tomatoes and sauté for a minute. Add ginger-garlic paste, red chilli powder, turmeric powder and salt and sauté for a minute.
Step 3
Add fenugreek leaves and sauté for 4-5 minutes. Transfer this mixture into a mixer jar, cool slightly and grind into a paste.
Step 4
Transfer this mixture again into the same kadai.
Step 5
Add ½ cup water to the keema, mix well and add to the mixture in the kadai and cook well.
Step 6
Add mint leaves, yogurt and garam masala powder and mix well and cook till keema is done.
Step 7
Dry roast kasoori methi, crush between your palms and add to the keema. Mix well. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 860 kcal Kcal
Carbohydrates : 52.9 gm gm
Protein : 75.1 gm gm
Fat : 38.6 gm gm
Other : 19.1 gm
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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.
