For all chicken lovers out there, I am back with a new recipe which is my super-yummy chicken keema bhurji, a spin-off on quintessential egg bhurji and you will simply freak out on this stunning creation!
We all Indians are well familiar with egg bhurji; that spicy version of scrambled eggs with some crunchy veggies, who doesn’t love that! With that in mind, I decided to make a version of chicken keema bhurji which can be called a classic spin-off of the popular egg bhurji. I had a single chicken breast in my freezer which I had kept specifically to make steamed momos and inaugurate my brand-new bamboo steamer, but somehow that wasn’t materializing for one reason or the other. Hence, one fine evening I scrapped that plan and went ahead to make this chicken keema bhurji with the lone chicken breast! The process of making chicken keema bhurji is very similar to that of egg bhurji except only the cooking time. Yeah, eggs cook much faster than chicken so you need to adjust every other ingredient accordingly while making this chicken keema bhurji. Trust me, if you are chicken lover, you will fall in love with this different type of chicken snack; I bet you never have had anything similar like this chicken keema bhurji!
Other than lunch and dinner, I always get asked what to make for quick snacks! I know it’s a bit tricky – no one wants to spend hours to make a quick-bite, but we all crave for something tasty in the evening after work or school. Today’s recipe of chicken keema bhurji will fit the bill perfectly; so, here you get one more new recipe for snacks! Yay! Since I used chicken breast, which you may already know, cooks very quickly, it’s perfect for a quick fix or even as hors d’oeuvre at your next house party! Place a few fresh leaves of baby iceberg lettuce by the side of the chicken keema bhurji; your guests will love to pack them up with the spicy chicken mince aka chicken keema bhurji and eat them as fancy lettuce wraps! From that moment on you will be known as the Rockstar party host!
For any chicken recipe which requires chicken mince, I prefer to make it on my own in stead of buying packed chicken mince. The reason is I find the packet chicken mince way too brittle may be because of the way they grind but I am not too sure. I like to first chop the chicken breast into small pieces and then grind them in a mini chopper. You don’t need a large, counter-space-killing food processor for this job; a small handy chopper will do the trick effortlessly. That is why I love this cute little appliance. I am using my mini chopper since a long time and I sincerely cannot do without it; starting from chopping few cloves of garlic, 1 to 10 onions to mincing chicken, this wonder toy does it all! But do keep in mind that this type of chopper is only meant for fine chopping and not for slicing or dicing. Few models, depending on their power, are also able to crush ice which is definitely a plus for our summer-dominated country where most of the months are warm and crushed ice really comes in handy when you crave for a chilled drink.
Once you mince the chicken, it even cooks faster than whole chicken breast. You can spice up your chicken keema bhurji with whatever you feel like, this recipe is very customizable. I threw in some chopped garlic which is my most favorite aromatic for chicken and some chopped onion which added some crunch to the dish. You may also add finely chopped capsicum, tomatoes or any other veggie you feel like and make sure to chop them all in same sizes. But try to keep the amount of chicken keema more than total amount of veggies you are adding; then only you can rightly name this dish as chicken keema bhurji! I served my quick chicken snack just as it is as I was so excited with my creation; you can serve them on top of toasted bread or roll it up inside some paratha which can be as good as a full meal. Whichever way you serve, your chicken keema bhurji is sure to rock! Enjoy!
- Chicken keema – 300 gms
- Onion – 2, medium, chopped very finely
- Garlic – 7-8 cloves, minced and 2-3 cloves, whole
- Ginger paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Garam masala – ½ tsp
- Green chili – 1, chopped
- Tomato – 1 small, finely chopped
- 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 2-3 whole garlic cloves and saute for a minute on medium-low flame.
- 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 minced 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 spices – turmeric powder, red chili powder and garam masala. Splash a handful of water so that the spices don'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, it should be completely white and cooked through. Drizzle few drops of lemon juice and serve your chicken keema bhurji immediately. Enjoy!
Nutan sinha says
I really liked your recipe chicken bhurgi. I never knew about chicken bhurjee before reading your post. My family loves non-vegetarian food so your blog is so lovely to me because you blog has helped me a lot to rustle up some delicious meals for my family. Thanks a lot.
That’s lovely! Thanks Nutan! I am so glad I could be of help! Do stay tuned for more! 🙂