Chicken Kheema
Method
- Heat 1 tbsp oil in a non-stick kadai or pan and saute the onions on a low flame till golden.
- Add ginger garlic paste and tomatoes. Mix well..
- Add all the dry masalas and saute on a low flame till oil separates.
- Add the minced chicken and cook on a low flame for about 45mintues.
- Add mint and coriander leaves, green chillies and lime juice.
- Mix well and simmer for 10 mins.
- Serve hot with pao.
Ingredients:
250 g - minced chicken (cleaned and washed well)
1 - onion (finely chopped)
1 - tomato (finely chopped)
2 - big green chillies (slit)
1 tbsp - oil
2 tbsp - ginger garlic paste
2 tbsp - corriander and mint leaves (chopped)
1/2 tsp - pepper powder
1/2 tsp - garam masala powder
a pinch - turmeric powder
1/4 tsp - red chilly powder
1 tsp - roasted corriander powder
1/2 tsp - lime juice
250 g - minced chicken (cleaned and washed well)
1 - onion (finely chopped)
1 - tomato (finely chopped)
2 - big green chillies (slit)
1 tbsp - oil
2 tbsp - ginger garlic paste
2 tbsp - corriander and mint leaves (chopped)
1/2 tsp - pepper powder
1/2 tsp - garam masala powder
a pinch - turmeric powder
1/4 tsp - red chilly powder
1 tsp - roasted corriander powder
1/2 tsp - lime juice
RECIPES BY ANITA RAHEJA
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