Chicken keema bhurji is a quick and easy twist on the Indian favorite of egg Bhurji!
Hey all! Back with another recipe – chicken keema bhurji! Does that name click? Yeah, you must be thinking about egg bhurji and paneer bhurji…. but I have made my non-veg version and it is equally tasty!
But to start with, I never thought of making this dish… I had kept chicken keema handy with the plan of making steamed momo as I have very recently got the bamboo steamer and wishing to inaugurate it but yet to accomplish that mission!
For some reason or the other, momo wasn’t getting materialized and the keema was getting older. So one fine evening after work, when I was planning to make some quick snack, this grand idea of making chicken bhurji struck me!! Ok Ok, too much of melodrama – I agree! Lets get to the recipe straightaway!
Chicken Keema Bhurji
Serves: 4 servings
- Chicken keema – 300 gms (You can use mutton mince too!)
- Onion – 2 medium, chopped very finely (If using mutton, add 2 more onions)
- Garlic – ⅞ cloves, crushed and ⅔ cloves whole (A little more garlic in case of mutton!)
- Ginger paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Garam Masala – 1 tsp (You can go easy on garam masala, since I love its aroma, I added 1 tsp)
- Green chili – 1, chopped
- Tomato – 1 small, chopped to small pieces
- Fresh coriander leaves – 1 cup, chopped
- Oil for frying
- Salt to taste
- Marinade the chicken mince with ¼ tsp salt and a pinch of turmeric and keep aside.
- Heat oil in a frying pan. When hot, add ⅔ whole garlic cloves.
- Add the chopped onion and green chili. Saute on low to medium heat for 5-7 mins until the onion turns pink/red.
- Add ginger paste and crushed garlic.When thoroughly fried, add the chopped tomato and put the frying pan on medium to high heat. Saute until the pulp of tomato is dried up.
- Add the chicken mince now and saute on medium heat till the chicken is tender.
- Now add the masalas – turmeric powder, red chili powder and powdered garam masala. Splash a handful of water so that the masala doesn't burn.
- Add salt to taste and mix well.
- Cover it for 5-10 minutes till the chicken is totally cooked.
- Uncover and add coriander leaves. Mix well.
- Check the tenderness of the chicken – your gut feeling will tell you when it is done!
- Enjoy this is a few drops of lemon juice!