September 24, 2009
This is another of Madhur Jaffrey's recipe from Quick & Easy Indian Cooking that I made recently with great success. I did make a couple of changes to bring down the heat and marinated the ground chicken for an hour.
I don't usually get ground meat. In fact, I've always hesitated about making keema (ground meat) as I don't know the source of my ground meat. But when I was at our Whole Foods, they mentioned that they'll do it using my choice of cuts. That was all I needed to hear. So, I chose a mix of chicken breasts and thighs.
While browsing for recipes, I came across Madhur Jaffrey's recipe and it sounded easy and delicious. So I decided to give it a go.
(adapted from Madhur Jaffrey's recipe in Quick and Easy Indian Cooking)
1 1/4 lbs ground chicken (you can substitute it with any other meat, but remember to change the cooking time too)
1 medium onion - chopped
2" fresh ginger -grated
4-6 garlic cloves - grated
1 tspoon coriander powder
1 tspoon cumin powder
1/2 tspoon ground turmeric powder
1/2 tspoon red chilli powder
2 tspoons garam masala
2-3 tbspoon vegetable oil
1/2 tspoon cumin seeds
2 dry red chilles
2 dry bay leaves
1-2 medium tomato - chopped
1 c peas, fresh or frozen
1/4 c plain yogurt
salt to taste
2 tspoons fresh lemon juice
cilantro for garnish
Put onion, ginger, and garlic in food processor for a coarse past. Heat oil in a wide nonstick pan and temper it with cumin seeds, bay leaves and red chillies. Then add in the onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
Then add in red chilli, cumin, coriander and turmeric powder. Stir and mix the spices together. Then add in the tomato and yogurt at low heat and stir. Cook with closed lid until the tomato is soft and it looks like a good gravy.
Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2-3 minutes.
Then add in 1 cup water stir and bring to low heat. Cover and cook on low heat for 20-25 minutes or until the chicken is almost cooked.
Add in lemon juice, and peas. Cover and cook on low heat for another 7-10 minutes. Garnish with cilantro and serve warm.
Tastes great with naan, chapati, parathas or rice.