Chicken Kheema Boti
Minced chicken and boneless chicken curry
Cuisine
Indian
,
Mughlai
Servings
Prep Time
8
people
10
minutes
Cook Time
30
minutes
Servings
Prep Time
8
people
10
minutes
Cook Time
30
minutes
Ingredients
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
Instructions
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.