Killer Keema!

This spicy chicken keema is just what you need to warm up on a cold winter night. Its aroma will make you nostalgic and its taste will turn your day into a good day. Now that’s what a killer food is supposed to do!

INGREDIENTS:

Chicken keema (minced/ground chicken) – 1.5 pounds
Onion – 1 cup, chopped into small pieces
Tomato – 1.5 cups, chopped and pureed
Powder masala – turmeric powder ½ tsp, red chilli powder 1 tsp or more, cumin powder ½ tsp, coriander powder 1.5 tbsp
Oil – 3 tbsp
Whole garam masala – 2 cardamom, 1 medium cinnamon, 2 cloves, 6 black pepper
Ground garam masala – 1 tsp (grind 4 cardamom, 1 small cinnamon, 2 cloves, 4 black pepper)
Green peas – 1/4 cup
Ginger-garlic paste – 2 tbsp
Cumin seeds – ½ tsp
Salt – to taste
Coriander leaves – for garnish
Lemon juice – juice from half lemon

METHOD:

Heat the cooking oil in a wok or kadai. When it’s hot, season with whole garam masala and cumin seeds. Let the seeds splutter for a second.
Add onion and saute well till it turns brownish.
Put ginger-garlic paste and stir.
Mix “powder masala” in a bowl, and add in the kadai. Stir everything together.
Add the tomato puree and cook till it’s soft. Add salt.
Now put chicken keema and cook on medium high stirring continuously and breaking up clumps. Continue to brown the meat for 5-8 minutes. Lower the heat, cover and cook for 15 minutes.
Uncover and add ground garam masala and green peas. Your meat will be soaked with water at this point so increase the heat and continue stirring. Your intention should be to break remaining clumps and let all the water from the meat evaporate. Also, to brown the meat as much as possible. So keep stirring for another 15 – 20 minutes or till you get a dry consistency and brown color. This is the most strenuous step, but the most important too.
You know it’s a Killer Keema if it’s tangy, spicy, dry and has a slight burnt flavor (due to continuos stirring on high heat). Adjust salt and other spices accordingly. Squeeze in lemon juice to add more punch, and give it one big stir.
Garnish with coriander leaves and serve hot with white rice or roti.
Follow the same recipe to cook mutton keema.