A flavorful and hearty minced chicken curry, simmered with onions, tomatoes, and a fragrant blend of Indian spices. This quick and easy one-pot meal is perfect with roti, pav, or rice for a satisfying weeknight dinner.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
333cal
25gprotein
14gcarbs
21g
Ingredients
500 g Minced Chicken (Also known as chicken keema)
3 tbsp Ghee (Can be substituted with any neutral oil)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Aromatic, protein-packed chicken kheema with soft pav & fresh mint chutney. Melt-in-mouth comfort food!
This punjabi dish is perfect for breakfast. With 650.43 calories and 33.15g of protein per serving, it's a nutritious choice for your meal plan.
fat
Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Garam Masala (Added at the end for aroma)
1.25 tsp Salt (Or to taste)
0.5 cup Green Peas (Fresh or frozen, optional)
0.5 cup Water (Use hot water for best results)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30-45 seconds until they sizzle and become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown.
2
Build the Masala Base
Add the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes. Cook for 5-7 minutes, mashing them with your spatula, until they break down and become soft and pulpy.
Lower the heat and add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Sauté for 1 minute until the spices are fragrant and the oil begins to separate from the masala.
3
Cook the Chicken Keema
Add the minced chicken and salt to the pan. Increase the heat to medium-high.
Using your spatula, continuously break up the mince to prevent lumps from forming. Sauté for 7-8 minutes, stirring frequently, until the chicken is no longer pink and is well-browned.
If using, stir in the green peas.
4
Simmer and Finish
Pour in 1/2 cup of hot water, stir well, and bring the mixture to a simmer.
Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes, or until the chicken is fully cooked and the flavors have melded together.
Uncover, add the garam masala and fresh lemon juice. Stir to combine and cook for another minute.
Garnish with freshly chopped coriander leaves and serve hot.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
