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
318cal
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)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Prep30 min
Cook15 min
Servings4
Serving size: 1 serving
About Chicken Keema Masala, Phulka and Kachumber Salad
Protein-packed chicken keema with light phulka and fresh salad - a tasty, energy-giving meal!
This sindhi dish is perfect for lunch. With 580.0799999999999 calories and 31.63g of protein per serving, it's a high-fiber option for your meal plan.
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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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
