Methi Chicken Keema
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Ingerdients:
1: oil 1/2 cup
2: onions 2 large (finely sliced)
3: ginger & garlic paste 2 tbsp
4: tomatoes 4 large (soak in hot water for 7 minutes remove skin and chop)
5: green chilli 1 tbsp (paste)
6: salt 1 & 1/2 tbsp
7: red chilli powder 1 & 1/2 tbsp
8: cumin powder 2 tsp
9: corainder powder 2 tsp
10: turmeric 1/2 tsp
11: dry fenugreek leaves 1 cup
12: chicken mince 1 kg
13: fresh ginger 2 inch (Julian cut)
14: green chilli 5 (sliced)
15: carom seeds 1/4 tsp (ajwain)
16: cream 3 tbsp
Recipe:
1: heat oil add onions, ginger & garlic paste fry on high flame till gets golden.
2: then add tomatoes, green chilli, salt, red chilli powder, cumin powder, corainder powder, turmeric mix well and add the fenugreek leaves mix and cook on high flame till the oil comes on the surface.
3: add the mince and mix well add water 1 cup, cover and cook on low medium till the water dries and oil comes on surface.
4: now add ginger, green chilli, carom seeds, cream mix and cook on high flame for 4 minutes.
5: garnish with little ginger, green chilli.
6: serve hot with roti, naan, paratha.
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