Chicken Keema

The fine chicken dish.

Having tried a lot of vegetarian dishes, I now thought of trying a non-vegetarian one. A chicken dish is made in variety of ways in different parts of the world. What we Maharashtrians usually use is a mix of spices that brings out an unparalleled taste. What I made is dry chicken which can be eaten as a starter or even as a main course meal.

Spices that bring special taste
Spices that bring special taste

Indian spices include bay leaf, cloves, cinnamon, black stone flower, black cardamom etc. Every spice adds its own flavour to the dish you prepare. Here, I have used these spices. The flavour of a particular dish, also depends on the amount/quantity of the spice used.

This is the final tasty keema. 🙂

The tasty keema
The tasty keema

Pre-preparation time: 35 minutes
Cooking time: 40 minutes
Total Time: 1 hour 15 minutes

Servings: 3-4


Things needed

  • Finely Chopped Chicken
  • Onions (Straight sliced)
  • Coconut (Grated)
  • Bay leaf
  • Cinnamon
  • Black pepper
  • Clove
  • Garlic
  • Ginger
  • Green chilies
  • Cumin seeds (Jeera)
  • Coriander
  • Butter
  • Salt

Pre-preparation

  1. Chop (straight sliced) 3-4 medium sized onions.
  2. Grate 1/2 the coconut. Here I have used the wet coconut i.e. which contains water in it and not the dry coconut.
  3. Chop 2 green chilies.
  4. Take 2 cloves, 1 bay leaf, 2 sticks of cinnamon and 3-4 black peppers.
  5. Peel 9-10 cloves of garlic. Keep aside.
  6. Chop 1/4th of the ginger root. Keep aside.
  7. Thoroughly wash 350 grams of finely chopped chicken. (See picture)

For Onion:

  1. In a shallow pan, put 1 tbsp. of oil. After the oil is heated, put the sliced onion. As the onion is being sautéed, add 1/2 tbsp. of chili power. Sauté well. Let the onion colour change to golden red. Keep aside.

For Coconut:

  1. In a shallow pan, add 1/2 tbsp. of oil and put grated coconut. Shallow fry till its golden brown. Keep aside.

For Paste:

  1. In a grinder, put:
    • The fried onion and coconut
    • Garlic cloves
    • Ginger
    • Chopped green chilies
    • 1/2 tbsp. of cumin seeds
    • Bay leaf, cinnamon, clove and black pepper.
  2. Grind them by adding 4-5 tbsp. of water, as per the consistency for it to become a paste. (See picture)

How to prepare

  1. In a pan, add 4-5 tbsp. of oil and add 2-3 tbsp. of butter.
  2. Put the paste mixture and sauté well on low flame for 15 minutes.
  3. After 15 minutes, the colour of this paste changes to slight brown as all the ingredients cook and the aroma is released.
  4. Add 1½ tbsp. of chili powder and 3/4th tbsp. of turmeric powder. Once again sauté this paste for another 10 minutes.
  5. As the flavour and oil is released, put/add in the washed chicken. Mix well.
  6. Add 1/2 cup of water and let the chicken cook for about 15 minutes with the lid on the pan, on low flame.
  7. After that add 1/2 tbsp. of salt. Add if required.
  8. Check after 15 minutes. If still the chicken is uncooked let it cook for some more time.
  9. Once the chicken is cooked, sprinkle handful of fresh coriander. Serve hot.

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