00:00 Today's recipe is a Chicken Keema.
00:02 Why would I show you a Chicken Keema,
00:04 when I've already shown you several Keemas in the past.
00:07 Today's recipe is very different.
00:09 A White Coloured Chicken Keema.
00:11 Chicken Malai Keema.
00:13 Now because this is a Malai Keema or a White Keema,
00:23 it's very high on flavour, but no colour at all, it's just all white.
00:27 And whatever the oil kind of leaches out in terms of flavour and colour.
00:31 First things first, a pan on high flame.
00:34 And vegetable oil.
00:35 Now in this case slightly more oil.
00:37 Now chicken has a tendency of drying out.
00:40 So more the fat, more the oil.
00:42 It just kind of helps us.
00:43 Allow the oil to heat on high flame and then we begin flavouring this.
00:47 Once the oil heats up, we'll begin with Cumin Seeds,
00:51 Cinnamon and Black Cardamom.
00:55 I'm going to immediately follow this with Green Chillies,
00:58 Dried Red Chillies and finely chopped Red Onions.
01:03 Once the onions just kind of begin to turn golden brown in colour,
01:10 I'm going to add in the mince of Chicken.
01:12 Now in this case preferably if you can speak with the person who gets you poultry,
01:17 if you can get the mince only of Chicken Thighs,
01:20 then that has a lot of fat and that will add in to the beauty of the final finished product.
01:26 Let's add in the mince.
01:27 We need to mash this up like so.
01:34 And ensure this gets fried on high flame.
01:37 And time to bring in the Chicken.
01:47 And time to bring in the rest of the ingredients.
01:51 Beginning with whipped Curd.
01:53 Cream.
01:58 Let's increase the flame and cook all of this till it almost kind of dries out.
02:15 Time to add in some more flavours,
02:17 beginning with Salt,
02:19 which is like a catalyst to bring out all the other flavours.
02:22 Garam Masala Powder,
02:24 again do not overdo this because you want the flavours to be nice and subtle.
02:27 Dried Fenugreek Leaves.
02:29 And last but not the least,
02:33 Fresh Mint Leaves, finely chopped.
02:35 Let's mix all of this together,
02:40 and ensure that this becomes nice and 'Bhunaud' or fancier or pan fried.
02:46 You need to remember the fact that the Chicken Mince or the Chicken Keema
02:51 is not really going to take a lot of time to get cooked.
02:54 And that's the reason why all of this needs to happen only on high flame.
02:59 (Cooking)
03:01 With this, your Chicken Keema is done and ready.
03:14 Very quick, very simple, very easy.
03:17 With this off goes the flame and this straight goes on your dinner table
03:21 with some Pav, some Mint Leaves, Onion and squeeze of fresh Lemon.
03:27 And Jai!
03:28 (upbeat music)
03:30 (upbeat music)
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