After a packed week following Dussehra, the team at Culturekurry got some time to relax and chill. Undoubtedly, Chicken Keema has taken the top spot on our menu, followed by Paya Soup and rustic Dhaba-style Chicken Liver Masala (recipes for which I have shared in my earlier blogs). I was practically living at my outlet over the week, yet each day made me more energetic to be behind the range and cook some amazing food. Since it is selling like crazy, I thought of creating a new creamy Chicken Keema recipe with a twist of ingredients that elevates the flavour profile and suits different palates.
It turned out pretty good, and the best part I discovered is that you can also serve this keema over canapés, making it a delightful, fresh cocktail snack. Do try this recipe and share your feedback with me.
Ingredients ( for 2 ):
Finely Minced Chicken – 450 gms
Eggs – 2
Onions – 50 gms
Red Chillies – 10 gm
Green Chillies – 5 gm
Tomato – 1
Garlic paste – 1 tbsp
Chicken Masala – 1 tbsp
Coarse Red Chilli powder – 1 tsp
Garam Masala – a pinch
Chicken Stock – 50 ml
Oil – 30 ml
Unsweetened Cream – 2 tbsp
Sesame Oil – 2 ( for tempering )
Salt – as per taste
Chopped Corinder – for garnish
Method:
1 ) Clean the keema by adding water and table spoon of salt. Wash well. Strain and set aside.
2 ) Slice the onions and fry till well browned. Add chillies, garlic paste and fry further.
3 ) Add the keema and mix well. Add chopped tomatoes, chicken masala, chilli powder and chicken stock. Reduce the flame and cook on a slow fire till keema is cooked and stock drained.
4 ) Take little oil in a pan and scramble the eggs. Remove and set aside.
5 ) Once keema is cooked, add the scrambled eggs, garam masala and salt. Mix well and cook for a minute.
6 ) Heat the sesame oil and pour over the keema. Mix well and remive from fire.
7 ) Add cream and stir well. Serve with roti or naan.
