Name: Chicken Keema recipe by Gayatri Sailaxmi at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Chicken keema 500 grams; Oil 2-3 tablespoon; Ginger garlic paste 1 tablespoon; Onion finely chopped 1 cup; Green chillies slit in half 2-3; Turmeric powder 1/2 teaspoon; Cumin powder 1/2 tablespoon; Red chilli powder 1/2 tablespoon; Tandoori powder 1 tablespoon; Salt to taste; Lemon Juice 1/2 tablespoon

Ingredients Serving: 4

Chicken keema 500 grams
Oil 2-3 tablespoon
Ginger garlic paste 1 tablespoon
Onion finely chopped 1 cup
Green chillies slit in half 2-3
Turmeric powder 1/2 teaspoon
Cumin powder 1/2 tablespoon
Red chilli powder 1/2 tablespoon
Tandoori powder 1 tablespoon
Salt to taste
Lemon Juice 1/2 tablespoon

Instructions

Heat a deep pan or kadhai and add oil. Add the onions and green chillies once the oil is heated up. Saute for 1 to 2 minutes till onions become translucent.
Next, add the ginger garlic paste. Cook it till its raw smell goes off.
Add turmeric powder, cumin powder, chilli powder and the tandoori powder to it. Add a bit of water so that the powder masalas dont get burnt. Cook till oil seems to separate from the masala.
Add chicken keema in the kadhai now. Cook on high flame first for 4 to 5 minutes.
Then reduce the flame to medium.
The chicken will cook in its water. No need to add extra water to it.
Now the cover the kadhai and let it cook for 15 minutes. Keep stirring in between.
Add salt according to your taste and cover for another 5 minutes.
Add the lemon juice and give a good stir.
Serve hot with roti, naan or pav.

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