Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.
This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.
You may like some more chicken dishes from this blog.
10. Zafrani chicken
13. Chicken chaap
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?
Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice
This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.
Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.
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Chicken keema – 1/2 kg
Cumin powder – 3 teaspoon
Coriander powder – 3 teaspoon
Salt – 1 teaspoon
Black pepper powder – 1 teaspoon
Onion – 3 large, chopped
Cashew nuts – 20
Peppercorn – 1 teaspoon
Cardamom – 4
Cloves – 5
Cinnamon – 1 inch piece
Green chilli – 3-4
Mustard oil – 4 tablespoon
Salt to taste
Sugar – 1 teaspoon
Ginger garlic paste – 2 tablespoon
Curd or yogurt – 1/4 cup
Black pepper powder – 2 teaspoon
Lemon – 1
Kasuri methi – 1 teaspoon
Garam masala – 1 teaspoon
Fresh cream – 1 tablespoon + to garnish
Rose essence or rose water – 1/2 teaspoon
Freshly crushed black pepper – 2 teaspoon
1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.
2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.
3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.
4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.
5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.
6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.
7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.
8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.
9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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