Chicken Keema Masala

Nutrition values are AI-estimated based on ingredients.

• 745g ground chicken
• 207g finely chopped onion
• 25g grated ginger
• 25g grated garlic
• 160g diced red and green bell peppers
• 1 stick finely chopped celery
• 1/3 cup frozen green peas
• 1 tbsp tomato paste
• 1.25 tsp salt
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1 tsp garam masala
• 1 dry bay leaf
• 3/4 cup hot water
• 1 tbsp olive oil
• 2 tbsp ghee
• 1 heaped tbsp sour cream, heavy cream or thick yogurt

1. 1Heat 1 tbsp olive oil and 2 tbsp ghee in a pan over medium heat.
2. 2Add 1 dry bay leaf, then finely chopped onions with 1/4 tsp salt; fry until light brown.
3. 3Add grated ginger and garlic; stir for 1-2 minutes.
4. 4Add ground chicken, spread it out, and cook on high heat, breaking it up, until all liquid evaporates and meat is browned.
5. 5Clear space, add 1 tsp oil, then 1 tbsp tomato paste; stir to combine.
6. 6Add Kashmiri chili powder, turmeric, ground coriander, and ground cumin; stir until well combined and fragrant.
7. 7Add chopped celery and bell peppers with 1 tsp salt; stir for a few minutes.
8. 8Pour in 3/4 cup hot water, add garam masala and crushed kasuri methi; stir well.
9. 9Cover and simmer on low heat for 15 minutes.
10. 10Add frozen peas, stir, and add a splash of water if needed.
11. 11Cover and cook for 6-8 minutes.
12. 12Stir in 1 heaped tbsp sour cream (or alternative); taste and adjust seasonings.

These instructions are our analysis of the original video. Watch on YouTube →