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 cup
316cal
24gprotein
11gcarbs
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.
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.
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 626.01 calories and 33.410000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color with moderate heat)
1.5 tsp Coriander Powder
1 tsp Garam Masala (Add at the end for best aroma)
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.
