- To make the keema balls, in a mixer-jar, combine, boneless chicken pieces along with fresh coriander leaves, green chillies, ginger garlic paste, cashew nuts, egg yolk, and salt and grind it to smooth paste in a grinder. Transfer the keema mixture into a bowl and shape the keema into lemon sized balls. Heat oil in a kadai, on medium flame, deep fry the keema balls in the hot oil until it turns into a nice brown colour. Drain on absorbent paper and set aside. For the masala In a pan heat oil on medium flame, add the onions and fry until it turns golden brown. This will take a good 4-5 minutes. Once the onions turn brown, add ginger garlic paste and fry until the raw smell goes off. Add chili powder, turmeric powder, garam masala powder, pepper powder, a pinch of salt and continue to cook. Now that the onions and the masalas have come together, add chopped tomatoes, and cook till they turned mushy. Add the prepared keema balls, sprinkle some water and cover and cook for 5 minutes. Turn off the flame, add lemon juice and chopped coriander leaves to garnish.
Chicken kaima indala charu
#myrecipe
By Chandana Guptha
Feb, 22nd
590
Servings
4 persons
Cook Time
40 minutes
Ingredients
16
- 18
Ingredients
- Chicken
- Onion
- Ginger garlic
- Corinader
- Cashew
- Green chillies
- Egg
- Salt
- Oil
- Tomato
- Mint
- Turmeric powder
- Red chilli powder
- Garam masala
- Pepper
- Salt
- Lemon
- Corinader
