Sunday, March 21, 2010

Chicken Karahi Qeema


1 pound Ground chicken
2 medium sized Onions, finely chopped
4 small Roma Tomatoes, finely chopped
1 teaspoon Ginger -Garlic paste
1 teaspoon Cumin seeds
2 to 3 whole Cloves
1 to 3 Cardamom pods
1 Bay leaf
2 teaspoons Cumin powder
2 teaspoons Garam masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 tablespoons Oil

For garnish

Finely chopped Cilantro leaves
3 tablespoons Lemon juice

For marinade
Fistful cilantro leaves
1 tbl spn Ginger-garlic paste
1 tbl spn curd
** Blend the above ingredients together.

Marinate the chicken mince for 2 hours.
Heat the oil add the bay leaves , cardamom, cloves, cumin seeds and sauté on medium high for a minute. Add the ginger and garlic paste and sauté till light brown. Add the onions till they are translucent. Now add tomatoes till the oil starts to separate. Add the all the powdered spices. Cook for a couple of minutes. Add the ground chicken and mix well. This requires little bit of energy. Cook for 5 minutes on high heat. Add salt, simmer and cook till done.
Garnish with cilantro and serve with a lemon wedge for the tangy taste.

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