When you have hard core non vegetarian tastebuds, it becomes a bit difficult to think of a variety of things to put on the dinner table. Being Mangaloreans we eat a lot of sea food, but then sometimes the availability of good fish becomes a challenge. Although Chicken was meant only for Sundays & other special occasions during my childhood, it has slowly transitioned itself into our weekly menu.
But then eating too much Chicken (in meat form) can become a big bore which is why we find Kheema to be a refreshing change thanks to its versatility. You can use the same recipe for different types of meats (Chicken, Beef, Mutton) and it will still taste great. You can transform Kheema into cutlets, patties & meatballs too. You can also add rice to it & call it a Kheema Pulao or Biryani. One can never get bored of Kheema - at least not me. I tried a recipe about 3 weeks back which I am yet to post, but maybe that can wait. For now, its this gorgeous yet simple Kheema recipe for you which I randomly found on the internet.
Tip: While I was making this recipe I realised that a lot of fat was being let out (as seen in the picture below). I also read that commercially available Kheema usually contains more fat which cannot be separated from the meat, so if you have a mincer, its always advisable to use homemade Kheema - it's always the healthier option. If that's not possible, then while cooking use minimum oil & once the dish is ready slowly remove excess fat before serving
Chicken Kheema Masala
- 800gms kheema (washed & drained well in a fine slotted colander)
- 3 medium onions finely chopped
- 2 big tomatoes finely chopped
- 1 tbsp cumin seeds
- 3 tbsp coriander powder
- 2 tbsp cumin powder
- 1 1/2 tsp chilli powder
- 1 1/2 tbsp garam masala powder (I use Everest Garam Masala which I totally love)
- 1 1/2 tbsp ginger paste
- 1 1/2 tbsp garlic paste
- juice of 1 small lime or about 1 1/2 tbsp of juice
- 1 tbsp tomato puree (optional)
- salt to taste
- chopped coriander for garnishing (about 2 tbsp)
- 1 tbsp oil
1. Heat oil in a wok/pan and add the cumin seeds. When they splutter quickly toss in the chopped onions and fry till golden.
2. Add the ginger & garlic pastes and fry for a minute. Toss in the powders - cumin, coriander, garam masala & fry for a minute
3. Add the kheema and mix well. Simmer and cook for 10minutes stirring in between to avoid burning (by now the kheema will let out some stock which will help in cooking. Do not add any extra water)
4. Add the chopped tomatoes and cook till the tomatoes get mushy. You can also add the tomato puree for additional taste
5. Add the lime juice cook for a minute.
6. Remove from flame. Add the chopped coriander for garnishing.
7. Serve hot with white rice or chapathis