Chicken Keema Karahi

Name: Chicken Keema Karahi
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g chicken thighs, finely minced; 2 tbsp onion paste; 2 tbsp ginger garlic paste; 2-4 green chilli thinly sliced; 1 tsp kashmiri chilli powder; 1 tsp cumin powder; 1/2 tbsp turmeric powder; 4 tomatoes chopped; 2 tbsp curd; 500 ml oil; 1 tsp salt or to taste; 200 ml water; 2 inch ginger julienned; 3 tbsp coriander leaves finely chopped

Amrita Chakroborty @amrita_95

Surat

#ES

Amrita Chakroborty @amrita_95

Saved

Ingredients

40 minutes

4 servings

700 gchicken thighs, finely minced
2 tbsponion paste
2 tbspginger garlic paste
2-4green chilli thinly sliced
1 tspkashmiri chilli powder
1 tspcumin powder
1/2 tbspturmeric powder
4tomatoes chopped
2 tbspcurd
500 mloil
1 tspsalt or to taste
200 mlwater
2 inchginger julienned
3 tbspcoriander leaves finely chopped

Saved

Steps

40 minutes

1

Arrange all the ingredients, heat the oil in a karahi or work. When visibly hot. Add the finely chopped chicken and move it all around in the hot oil.
2

Fry for 5 minutes. Add onion and ginger garlic paste into the chicken and continue frying and stirring for about 3 minutes. Add the chilli and spices, stir well to combine. Then add tomatoes, cover the pan for about 3 minutes.
3

Take the lid off the pan and add curd. Mix well then add water. Bring to a simmer and then cover the pan to continue shimmering for about 5 minutes. Stir in the chillies and let them cook in the hot Keema for a couple of minutes.
4

Lastly sprinkle coriander leaves and julienned ginger to serve. Serve with paratha, roti or nun.