Chicken Methi Keema Recipe - Chicken mince with fenugreek leaves recipe
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Serves: 2
 
What you need
  • 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.
Method
  1. 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.
  2. 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.
  3. Add fenugreek and mint leaves and cook some minutes until the leaves get soft.
  4. Add tomatoes, salt and all powder spices except garam masala. Mix well and let it cook until tomatoes release its juices and get mushy.
  5. Now it's time to add the chicken mince. Mix well and stir fry for 5 minutes on medium flame.
  6. 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.
  7. Once the keema is cooked, add garam masala and garnish with fresh coriander leaves. Serve hot with parathas or any Indian bread.
Recipe by My Indian Taste at http://myindiantaste.com/chicken-methi-keema-recipe-chicken-mince-fenugreek-leaves-recipe/