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.
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. 🙂
Pre-preparation time: 35 minutes
Cooking time: 40 minutes
Total Time: 1 hour 15 minutes
- Finely Chopped Chicken
- Onions (Straight sliced)
- Coconut (Grated)
- Bay leaf
- Black pepper
- Green chilies
- Cumin seeds (Jeera)
- Chop (straight sliced) 3-4 medium sized onions.
- Grate 1/2 the coconut. Here I have used the wet coconut i.e. which contains water in it and not the dry coconut.
- Chop 2 green chilies.
- Take 2 cloves, 1 bay leaf, 2 sticks of cinnamon and 3-4 black peppers.
- Peel 9-10 cloves of garlic. Keep aside.
- Chop 1/4th of the ginger root. Keep aside.
- Thoroughly wash 350 grams of finely chopped chicken. (See picture)
- 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.
- In a shallow pan, add 1/2 tbsp. of oil and put grated coconut. Shallow fry till its golden brown. Keep aside.
- In a grinder, put:
- The fried onion and coconut
- Garlic cloves
- Chopped green chilies
- 1/2 tbsp. of cumin seeds
- Bay leaf, cinnamon, clove and black pepper.
- Grind them by adding 4-5 tbsp. of water, as per the consistency for it to become a paste. (See picture)
How to prepare
- In a pan, add 4-5 tbsp. of oil and add 2-3 tbsp. of butter.
- Put the paste mixture and sauté well on low flame for 15 minutes.
- After 15 minutes, the colour of this paste changes to slight brown as all the ingredients cook and the aroma is released.
- Add 1½ tbsp. of chili powder and 3/4th tbsp. of turmeric powder. Once again sauté this paste for another 10 minutes.
- As the flavour and oil is released, put/add in the washed chicken. Mix well.
- Add 1/2 cup of water and let the chicken cook for about 15 minutes with the lid on the pan, on low flame.
- After that add 1/2 tbsp. of salt. Add if required.
- Check after 15 minutes. If still the chicken is uncooked let it cook for some more time.
- Once the chicken is cooked, sprinkle handful of fresh coriander. Serve hot.