My life is a concoction of spices, and so is my soul
The trick is the right ingradients in the right bowl
I have been chopped marinated and at times deep fried
Some times starved deprived and some times cried
All in all with the right garnishing from my destiny
I have evolved as a tasty, lip smacking soul curry.-Dr. Vasant Khisty
I have some fond memories with keema. My mom used to make keema for us and we used to have it with roti. I love chicken keema and i always wanted mom to make it more often. She used to like we should eat fish more as its more healthy then having chicken and mutton plus the keema has to be again cleaned at home as their were wood pieces in it. In those days, we dint get packed cleaned minced chicken – my mom used to get chicken keema from Alkapuri Chicken Center (thats under the fategunj bridge). She had to spend an hour to clean it. But it was just mouth watering and awesome. i wrote this recipe from mom and i am sharing it today. i enjoy making it and love to eat it with ghee roti still today.
1 pound Ground chicken
2 medium sized Onions, finely chopped
4 small Roma Tomatoes, finely chopped
1 teaspoon Ginger -Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
2 teaspoons Cumin powder
2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 tablespoons Oil
Finely chopped dhaniya patta
3 tablespoons Lemon juice
1 tbl spn Ginger-garlic paste
1 tbl spn curd
** Blend the above ingredients together.
Marinate the chicken mince for 2 hours.
Heat the oil add the bay leaves , cardamom, cloves, cumin seeds and sauté on medium high for a minute. Add the ginger and garlic paste and sauté till light brown. Add the onions till they are translucent. Now add tomatoes till the oil starts to separate. Add the all the powdered spices. Cook for a couple of minutes. Add the ground chicken and mix well. This requires little bit of energy. Cook for 5 minutes on high heat. Add salt, simmer and cook till done.
Garnish with dhaniya and serve with a lemon wedge for the tangy taste.