Some dishes are just so good when you try them once that you have to try recreate that magic. I was in my hometown Jodhpur and I was eating out at a local not so famous restaurant with my mom and boys. We placed an order for appetizers while we decide the main dish. The appetizers came in and we weren’t too happy but it was too late for us to walk out and eat somewhere else. We ordered a chicken curry with some basic naan, expecting that something that simple would be hard to go wrong.
To our surprise, the chicken curry was much better than we expected. The chicken curry we ordered was supposed to be with minced chicken. But instead of mincing the whole chicken, the curry had 75% of the chicken minced and the other 25% was cut to small pieces. The flavor of the curry was not that good but I kind of loved the idea of how the chicken was cut.
Months later, something just reminded me that I need to try the chicken curry that way. Of course I had to work on the curry paste and spices and that’s when I invented Chicken Kheema Boti. The chicken is minced and cut to small pieces as well. The curry has tomatoes and Yogurt that makes the sauce nice and creamy. The spices like fennel powder and White pepper powder add a lot flavor to the curry. I added a green paste to the curry, which is made with coriander leaves and green chilies.
This curry can be made pretty quickly and tastes great along with Sheermal, Parantha or Naan. It can be served for breakfast, brunch or dinner. Enjoy!!!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1/4 cup olive oil or any other oil of your choice
- 1/4 tsp Shahi zeera
- 1 No. Cinnamon stick
- 1 No. Bay leaf
- 2 No. Purple onions chopped
- 2 tbsp curry leaves
- 2 tbsp Ginger garlic paste
- 4 No. Green chilies slit
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 1/2 tsp Coriander powder
- 1/2 tsp white pepper powder
- 1/2 tsp Fennel powder
- 1/2 tsp Salt More or less according to your taste
- 3 No. Tomatoes chopped
- 1 lb Chicken [minced]
- 1/2 lb Chicken [ Boneless] cut to small pieces
- 1/2 cup Green peas frozen or fresh
- 1/2 cup Green paste made with coriander leaves and green chilies
- 1/2 cup Yogurt Preferred Greek Yogurt
- 1/2 cup Coriander leaves chopped
Ingredients
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- Add oil to a pan followed by Shahi zeera, cinnamon stick and bay leaves. Let them crackle and add the onions.
- Once the onions turn brown, add curry leaves.
- Add the slit green chilies.
- Add the ginger garlic paste and saute till the raw smell goes away.
- Add the Turmeric Powder, coriander powder, salt, Red chili powder, white pepper powder and fennel powder. Saute for 2-3 minutes.
- Add tomatoes and cook till the tomatoes turn soft.
- Add the minced chicken and mix well.
- Add the small chicken pieces and mix well.
- Add 1/2 cup of water, cover and let it cook for 5-7 minutes on medium heat.
- Add the peas and cook for another 5 minutes.
- Make a green paste with 4 green chilies and 1/2 cup coriander leaves.
- Add the green paste to the chicken. Mix well.
- Add Yogurt and mix well. Let it cook for 10 minutes on medium heat.
- Add the chopped coriander leaves. Let it simmer for another 5 minutes, till the water dries up.
- Serve with Parantha, Naan or Sheermal.
