Chicken Methi Keema Recipe – Chicken mince with fenugreek leaves recipe
I was craving for chicken methi keema dish (minced chicken with fenugreek leaves) for a long time, and today I finally decided to make it. A simple dish that always pleases my family and I hope you will try it and enjoy it!
If you are searching for a different chicken mince recipe, this healthy and flavored combination of chicken keema and fenugreek leaves is a must try.
Chicken methi keema goes well with methi paratha or any Indian bread, served for lunch or dinner.
Fenugreek leaves are not easily available in Western markets, you can find them at your local Indian market (fresh fenugreek leaves are called methi and dried fenugreek leaves are called kasoori methi) or you can buy online on amazon
Other recipes with methi (fenugreek leaves) that you may like : methi chicken recipe, methi dal recipe.
Here’s how to make Chicken Methi Keema:
In a large pan heat oil. Add caraway seeds and let it sizzle. Now add chopped onions and stir fry for 3 minutes, on medium flame.
Once the onion gets soft, add ginger garlic paste and chopped jalapeno or green chilli. Let it fry for another 2 minutes, on medium flame. Stir occasionally.
Add fenugreek and mint leaves and cook some minutes until the leaves get soft.
Add tomatoes, salt and all powder spices except garam masala. Mix well and let it cook until tomatoes release its juices and get mushy.
Now it’s time to add the chicken mince. Mix well and stir fry for 5 minutes on medium flame.
Add 1 cup of water and green peas, bring to a boil then reduce the flame and cover with a lid. Let it cook for 20-25 minutes, on low-medium flame.
Once the keema is cooked, add garam masala and garnish with fresh coriander leaves. Serve hot with parathas or any Indian bread.
- 400 gm chicken mince (chicken keema);
- 1 tsp caraway seeds (shahjeera);
- 2 tomatoes, chopped;
- 1 onion, chopped;
- 1 jalapeno or green chilli, chopped;
- 1 cup fresh fenugreek leaves, chopped;
- 1 tbsp mint leaves, chopped;
- 1 tbsp ginger garlic paste;
- 1 tbsp coriander powder;
- 1 tsp cumin powder;
- ¼ tsp turmeric powder;
- ½ tsp red chilli powder;
- ½ tsp cinnamon powder;
- ½ tsp cardamom powder;
- 1 tbsp garam masala;
- 2 tbsp green peas (optional);
- 1 cup water;
- salt to taste;
- oil;
- fresh coriander leaves, chopped.
- In a large pan heat oil. Add caraway seeds and let it sizzle. Now add chopped onions and stir fry for 3 minutes, on medium flame.
- Once the onion gets soft, add ginger garlic paste and chopped jalapeno or green chilli. Let it fry for another 2 minutes, on medium flame. Stir occasionally.
- Add fenugreek and mint leaves and cook some minutes until the leaves get soft.
- Add tomatoes, salt and all powder spices except garam masala. Mix well and let it cook until tomatoes release its juices and get mushy.
- Now it's time to add the chicken mince. Mix well and stir fry for 5 minutes on medium flame.
- Add 1 cup of water and green peas, bring to a boil then reduce the flame and cover with a lid. Let it cook for 20-25 minutes, on low-medium flame.
- Once the keema is cooked, add garam masala and garnish with fresh coriander leaves. Serve hot with parathas or any Indian bread.
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