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)
Lacy, soft rice flour crepes from the Konkan region of Maharashtra. These instant, no-fermentation dosas are incredibly light and pair perfectly with coconut chutney or spicy curries for a wholesome breakfast.
Protein-packed Chicken Kheema with soft Ghavan – a comfort food that's quick to make!
This maharashtrian dish is perfect for lunch. With 581.52 calories and 28.369999999999997g 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.
249cal
4gprotein
40gcarbs
8gfat
Ingredients
2 cup Rice Flour (Use a fine variety for best results)
3.5 cup Water (Adjust for a very thin, watery consistency)
1 tsp Salt (Adjust to taste)
3 tbsp Oil (For greasing the pan)
Instructions
1
Prepare the Batter (5 minutes)
In a large mixing bowl, combine the rice flour and salt.
Gradually add 3 cups of water while whisking continuously with your other hand. This prevents lumps from forming.
Once smooth, add the remaining 1/2 cup of water, or more, until the batter is very thin and has a free-flowing consistency, similar to thin buttermilk.
2
Rest the Batter (15 minutes)
Cover the bowl and let the batter rest for at least 15 minutes. This step is crucial as it allows the rice flour to hydrate fully, resulting in softer ghavans.
3
Heat and Season the Tawa (3 minutes)
Place a non-stick tawa or a well-seasoned cast-iron griddle on medium-high heat. It needs to be quite hot.
To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Drizzle about 1/4 teaspoon of oil on the hot tawa and spread it evenly using a paper towel, a slice of onion, or a silicone brush.
4
Cook the Ghavan (2 minutes per ghavan)
CRITICAL: Stir the batter vigorously from the bottom before making each ghavan, as the rice flour settles very quickly.
Take a ladleful of the thin batter. From a height of 4-5 inches, start pouring the batter from the outer edge of the tawa, moving towards the center in a circular motion.
The batter should spread on its own, creating a lacy, net-like pattern. Do not try to spread it with the ladle. Fill any very large gaps with a few drops of batter.
Drizzle another 1/2 teaspoon of oil around the edges and on top of the ghavan.
Cook for about 90 seconds to 2 minutes on medium-high heat. The edges will become crisp and start to lift from the pan, and the top surface will appear cooked and dry.
Ghavan is traditionally cooked only on one side. There is no need to flip it.
5
Fold and Serve
Once cooked, gently fold the ghavan in half or into a quarter.
Remove it from the tawa and place it in a casserole or serve immediately.
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa each time.
