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Spicy, savory minced chicken cooked with onions, tomatoes, and aromatic Indian spices. This quick and easy North Indian dish is perfect with pav or roti for a hearty meal, ready in under 30 minutes.
For 4 servings
Heat oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté until they turn soft and translucent, about 4-5 minutes. Add the ginger-garlic paste and green chilies and cook for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 5-6 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala until the oil starts to separate from the sides of the pan, about 3-4 minutes.
Add the minced chicken to the pan, using a spatula to break up any lumps. Mix the chicken well with the masala, ensuring it's evenly coated. Cook on medium heat, stirring occasionally, until the chicken is no longer pink and is cooked through (about 10-12 minutes). If the mixture looks too dry, you can add a splash of water. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Sprinkle the garam masala and add the lemon juice. Give it a final mix. Garnish with freshly chopped coriander leaves.
Serve the Chicken Bhurji hot with pav (bread rolls), roti, or as a filling for sandwiches.
Spicy, savory minced chicken cooked with onions, tomatoes, and aromatic Indian spices. This quick and easy North Indian dish is perfect with pav or roti for a hearty meal, ready in under 30 minutes.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 324.95 calories per serving with 23.64g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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Use lean chicken breast mince and reduce the oil to 1.5 tablespoons. Add finely chopped bell peppers or peas for extra vegetables.
Increase the chicken mince to 600g and serve alongside a lentil salad or dal for a protein-packed meal.
Omit the green chilies and reduce the red chili powder to 1/4 teaspoon. You can also add a tablespoon of tomato ketchup for a slightly sweet and tangy flavor.
Use pre-made ginger-garlic paste and canned chopped tomatoes to significantly cut down on preparation time.
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