Recently, I thought of buying some mince chicken meat (chicken keema) and started to brainstorm what all I can make from it.
The decision I took turned out to be the best. Combining the love for both eggs and mince meat I came up with Keema Anda Masala.
Dry yet has a moist consistency, this dish goes great with naan, roti, paratha or even biryani.
Eggs is optional. Moreover, you are free in how to use eggs in this dish. For example, you can chop the boiled eggs and add as a garnish on top of keema before serving. Or slice the boiled eggs and mix it thoroughly into the dish. Or omit eggs completely.
Ingredients:
- 250 gms mince chicken meat/chicken keema
- 2-3 soft boiled eggs
- 1 large onion chopped
- 1 large tomato chopped
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1/4 cup sour yogurt
- 1 tsp. cumin seeds/zeera whole
- 4-5 green cardamom/elaichi
- 3-4 cloves
- 4-5 black pepper corns
- 2 inch cinnamon stick/dalchini
- 2 tbsp. coriander powder
- 1 tbsp. red chilly powder
- 2 tsp. turmeric powder/haldi
- salt to taste
Method:
In a mixer blender, add cardamom, cloves, black pepper corns and cinnamon stick.
Grind it to a fine powder.
Marinate the chicken mince with this masala powder along with yogurt, ginger and garlic paste.
Keep it refrigerated for 1 hour.
In a kadhai, heat some oil.
Temper cumin seeds.
Fry the onions.
After onion turn golden brown, add in the tomatoes.
Add salt, red chilly powder, coriander powder and turmeric powder.
Stir and cook till tomatoes turn mushy and masala begins to emit oil and leave the sides of the kadhai.
Take out the marinated chicken mince from fridge and add about 1 cup water.
The water will turn the mince into a slurry.
This when added to the onion tomato mixture, will not curdle and form big lumps of meat.
Add the chicken mince slurry into prepared masala.
On high heat, stir the mixture.
In just a few seconds, the mixture will resemble scrambled eggs.
Continue stirring for another 5 minutes on high heat so that excess water evaporates.
Add the soft boiled eggs.
Now cover and cook on low heat for 15 minutes or till the meat is cooked fully and oil begins to separate.
If you feel the dish is too dry, add about 1/2 cup water.
Cover and cook for another 10-15 minutes till you see gravy is thick and oil surfacing on top.
Serve warm.
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