Chicken Keema

🛒 Ingredients

• Ground Chicken 125 g · 206 kcal
• Onion 38 g · 15 kcal
• Tomatoes 50 g · 9 kcal
• Ginger-Garlic Paste 8 g · 6 kcal
• Green Chilies 4 g · 1 kcal
• Vegetable Oil 11 g · 97 kcal
• Turmeric Powder 1 g · 0 kcal
• Red Chili Powder 1 g · 0 kcal
• Cumin Powder 1 g · 0 kcal
• Coriander Powder 2 g · 0 kcal
• Garam Masala 1 g · 0 kcal
• Fresh Coriander Leaves 3 g · 1 kcal
• Water 30 g · 0 kcal

👨‍🍳 Instructions

1. Heat oil in a large pan or pot over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
2. Add ginger-garlic paste and green chilies, sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Stir in turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for another minute, stirring constantly, to toast the spices.
4. Add the ground chicken to the pan, breaking it up with a spoon. Cook until the chicken is no longer pink and is lightly browned, about 8-10 minutes.
5. Add chopped tomatoes and water to the pan. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, stirring occasionally, until the keema is cooked through and the sauce thickens.
6. Stir in garam masala and fresh coriander leaves. Cook for another 2 minutes, then remove from heat.
7. Serve hot with naan, roti, or rice.