Tender minced chicken cooked in a rich and aromatic blend of onions, tomatoes, and classic Indian spices. This flavorful keema masala is a versatile dish, perfect with roti, naan, or even as a filling for sandwiches. Ready in under an hour!
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving
316cal
24gprotein
10gcarbs
21g
Ingredients
500 g Chicken Mince (Preferably from chicken thighs for more flavor)
3 tbsp Ghee (Can be substituted with vegetable oil)
200 g Onion (About 2 medium onions, finely chopped)
200 g Tomato (About 2 medium tomatoes, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they sizzle and become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring occasionally, until they are deep golden brown. This 'bhunao' step is crucial for a rich flavor base.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
2
Cook Tomato Masala
Add the tomato puree to the pan.
Stir in the powdered spices: turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
Mix well and cook the masala for 7-8 minutes, stirring frequently. Continue cooking until the mixture thickens and you see oil separating from the sides of the masala.
3
Brown the Chicken Keema
Add the chicken mince to the pan. Increase the heat to medium-high.
Immediately start breaking up the mince with your spatula to prevent lumps from forming. Mix it thoroughly with the masala.
Sauté for 5-7 minutes, stirring continuously, until the chicken changes color from pink to opaque white and is well-browned.
4
Simmer to Perfection
Pour in 240 ml (1 cup) of hot water and the remaining 0.5 tsp of salt. Stir everything together to combine.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer for 15-20 minutes. This allows the chicken to cook through and the flavors to meld. The gravy should thicken to your desired consistency.
5
Finish and Garnish
Remove the lid. Stir in the garam masala and crushed kasuri methi (rub it between your palms before adding).
Cook for another 2 minutes, uncovered, to allow the final flavors to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
448cal
9gprotein
70gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.