Chicken kheema or chicken mince slow-cooked in aromatic spices is a great comfort food. My husband is a kheema-fanatic which is why I love cooking it for him. The thing I love the most about this recipe is that you don’t need to go shopping for any of the ingredients except for the mince. All the others are already there sitting on your kitchen shelf.
This recipe with all its stellar ingredients is undeniably a supper perfect for the Gods.
1/2 kg chicken mince
1 Tbsp oil
1 bay leaf
5 green cardamom
2 tsp cumin seeds
3 medium sized onions, chopped
3 tomatoes, pureed
1 tbsp garlic, chopped
1 tbsp ginger, chopped
1 tbsp butter (for cooking) + 1 Tbsp butter (to garnish)
1 green chilli, finely chopped (for cooking) + 1 green chilli, split (to garnish)
1 capsicum, chopped
1 1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp cumin powder
2 tsp corriander powder
Salt, to taste
Asafoetida, a pinch
3-4 tbsp milk
1-2 tsp sugar
Juice of 1/2 lemon
Coriander leaves, chopped (for garnish)
1. In a pan add oil, bay leaf, green cardamom, cumin seeds and cloves. Fry till they release the aroma.
2. Now add chopped onions. Saute till golden brown. Remove the bay leaf.
3. Add garlic, ginger, butter and saute.
4. Add green chillies and capsicum. Saute till the capsicum is soft. (For about 3-4 minutes). De glaze with some water.
5. Now add all the powders – turmeric powder, red chilli powder, cumin powder, corriander powder, asafoetida and salt. Saute.
6. Add the mince. Saute for 3-4 minutes. Add milk and mix well.
7. Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium flame.
8. Add 1 cup water. Cover and cook till the water evaporates and the mince is cooked.
9. Garnish with chopped coriander leaves, chopped chilli and a dollop of butter.
10. Serve hot with paratha/roti/naan/paav accompanied with sliced onion and a lime wedge.
P.S.: This recipe is great even with mutton mince.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.