Chicken keema in handi

Name: Chicken keema in handi
Total time: 3000 s
Yield: 7peopl
Cuisine: Pakistani
Ingredients: 1 kg chicken keema; 3 tbsp oil; 2 large onions finely sliced; 3 slit green chillies; salt as per taste; 1 tbsp ginger garlic paste; 1/4 tsp turmeric; 4-5 tomatoes finely chopped; 2 cups water; 1/2 tsp black pepper; 1/2 tsp garam masala powder; 2-3 tbsp finely chopped coriander

Fatima Adil @cook_16869691

Islamabad Pakistan

My mother love these handi so thought why not to try chicken keema in handi for sehri
#cookwithhuma

Fatima Adil @cook_16869691

Islamabad Pakistan

My mother love these handi so thought why not to try chicken keema in handi for sehri
#cookwithhuma

Saved

Ingredients

40,50mints

7peopl

1 kgchicken keema
3 tbspoil
2 large onions finely sliced
3 slit green chillies
salt as per taste
1 tbsp ginger garlic paste
1/4 tsp turmeric
4-5tomatoes finely chopped
2 cups water
1/2 tsp black pepper
1/2 tspgaram masala powder
2-3 tbsp finely chopped coriander

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Steps

40,50mints

1

Firstly, wash the boneless chicken keema well.
Strain the keema using a strainer so that there is no water inside the keema and the keema is roasted well while roasting.
Place it aside.
2

Take a large wok, add oil into it and heat it.
Into it add sliced onions and saute them for few minutes.
Add slit green chillies, salt as per taste, mix and saute well for few minutes.
Cook and keep sauteing the onions until they turn golden colour.
3

Add ginger garlic paste and saute the paste until raw smell disappears.
Add the boneless chicken keema into the wok.
Mix well.
Roast the keema for few minutes until keema changes it's colour.
Keep stirring in between while roasting.
Add turmeric powder, red chilli powder, mix well and cook the keema for few minutes until oil leaves the sides.
4

Add the chopped tomatoes, mix well and cook until tomatoes get soft, pulpy and they should get completely mixed with the keema curry.
Add water and cook the keema on medium to low flame until it gets soft and tenderized and keep stirring in between.
Add kali mirch powder, garam masala powder, chopped coriander leaves, mix well.
5

Cook the chicken keema for about 5 minutes and also make sure no water remains.
If there is any water remaining, cook it for few more minutes by keeping the lid uncovered on low flame.
Switch off the flame.
Serve hot with roti, chapathi or paratha.