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Keema Murgh (Curried Ground Chicken) Recipe
In Urdu Keema, or Kheema means minced meat. In North India, it is a curried minced Chevon (Goat meat). Here, we will use ground Chicken
As a first step, I will mix the minced chicken with certain spices and knead it like a dough to spread some dominant spices throughout the Chicken, similar to marinade
Ingredients
Marinade
1. Ground Chicken: 2 Pounds
2. Ginger, Peeled finely chopped: 2"x1"
3. Garlic, Peeled minced cloves: 6
4. Cilantro, fine chopped: 2 Tablespoon
5. Ground Cloves: 1 teaspoon
6. Ground Cinnamon: 1 teaspoon
7. Ground Cardamom seeds: 1 teaspoon
8. Ground Black pepper: 1 teaspoon
9. Natural Regular yogurt: 2 Tablespoons
Cooking
1. Ghee: 6 Tablespoons
2. Cumin Seeds: 1 teaspoon
3. Onions, Medium, Peeled finely chopped: 2
4. Fresh Ginger, Peeled Finely chopped: 2"x1"
5. Serrano, remove white pith to reduce heat, chopped: 2
6. Minced Garlic: 1 Tablespoon
7. Cumin Powder: 1 Tablespoon
8. Coriander Powder: 1¼ Tablespoon
9. Turmeric powder: ½ teaspoon
10. Cayenne ground: 1 teaspoon
11. Fine grain sea salt: ½ teaspoon
12. Water: ¼ cup
13. Thawed out frozen baby peas: 10 oz.
14. Lime Juice: 3 Tablespoon
Method
Marinate
Mix Chicken, Ginger, Garlic, Cilantro, Cloves, Cinnamon, Cardamom Black pepper, and yogurt. Knead the mixture for about two minutes as if you are making dough. This will spread out the spices in the chicken. Let the chicken rest for about 20 minutes.
Cooking
1. Heat Ghee in a sauce pan. Add Cumin seeds. Fry for about two minutes
2. Add onions ginger garlic Serrano. Fry till onions turn translucent.
3. Add Cumin, coriander, turmeric, cayenne, and salt. Fry about 2 minutes
4. Add marinated Chicken. Mix well, make sure to break all the lumps. Cook on high heat for about 5 minutes.
5. Add water. Cover. Simmer on medium heat till chicken is tender about 10 minutes.
6. Stir in Baby peas and lime juice. Simmer for 2 minutes. Shut off heat