Chicken Keema

42 mins

4 servings

Cooked 600+ times recently

Non-Veg

★ 4.1

Ingredients

1 tsp Jeera (no prep)
0.25 tsp Hing (no prep)
2.5 tbsp Ghee (no prep)
10 cloves Garlic (peeled)
3 g Ginger (peeled)
130 g Onion (cut into four)
1 piece Green Chilli (stem removed)
130 g Tomato (cut into two)
1 tbsp Garam Masala (no prep)
1 tsp Salt (no prep)
1 tsp Kashmiri Mirch (no prep)
0.5 tsp Turmeric (no prep)
200 g Chicken Keema (no prep)
40 ml Water (no prep)
1 Black Cardamom (no prep)
1 inch Cinnamon Stick (no prep)
2 tsp Kasoori Methi (no prep)

Instructions

A chicken version of a classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha

Add initial spices and aromatics
Add 2 tbsp Ghee, 1 tsp Jeera, 0.25 tsp Hing, 10 cloves Garlic (peeled), 3 g Ginger (peeled), 130 g Onion (cut into four), and 1 piece Green Chilli (stem removed) to The Upliance jar.
Sauté and chop aromatics
The Upliance will now chop the aromatics for 8 seconds. Then, it will sauté them at medium heat for 1 minute, followed by low heat for approximately 8 minutes with automatic stirring, until they are golden and fragrant.
Cook keema gravy
Repeat the above by adding 130 g Tomato (cut into two), 1 tbsp Garam Masala, 1 tsp Salt, 1 tsp Kashmiri Mirch, 0.5 tsp Turmeric, 200 g Chicken Keema, 40 ml Water, 1 Black Cardamom, and 1 inch Cinnamon Stick to The Upliance jar. The Upliance will cook this mixture at medium heat for 7 minutes, then simmer it at low heat for 24 minutes, ensuring the keema is tender and the gravy is thick with continuous automatic stirring.
The Chicken Keema is ready to serve
Once the cooking is complete, The Upliance will notify you. Garnish the Chicken Keema with 0.5 tbsp Ghee and 2 tsp Kasoori Methi. The dish is ready to be served hot.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

470

Calories

15g

Carbs

21g

Protein

36g

Fat

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Chicken Keema

North Indian • Main Course Gravy

Chicken Keema

42 mins

4 servings

Cooked 600+ times recently

Non-Veg

★ 4.1

Ingredients

1 tsp Jeera (no prep)
0.25 tsp Hing (no prep)
2.5 tbsp Ghee (no prep)
10 cloves Garlic (peeled)
3 g Ginger (peeled)
130 g Onion (cut into four)
1 piece Green Chilli (stem removed)
130 g Tomato (cut into two)
1 tbsp Garam Masala (no prep)
1 tsp Salt (no prep)
1 tsp Kashmiri Mirch (no prep)
0.5 tsp Turmeric (no prep)
200 g Chicken Keema (no prep)
40 ml Water (no prep)
1 Black Cardamom (no prep)
1 inch Cinnamon Stick (no prep)
2 tsp Kasoori Methi (no prep)

Instructions

A chicken version of a classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha

Add initial spices and aromatics
Add 2 tbsp Ghee, 1 tsp Jeera, 0.25 tsp Hing, 10 cloves Garlic (peeled), 3 g Ginger (peeled), 130 g Onion (cut into four), and 1 piece Green Chilli (stem removed) to The Upliance jar.
Sauté and chop aromatics
The Upliance will now chop the aromatics for 8 seconds. Then, it will sauté them at medium heat for 1 minute, followed by low heat for approximately 8 minutes with automatic stirring, until they are golden and fragrant.
Cook keema gravy
Repeat the above by adding 130 g Tomato (cut into two), 1 tbsp Garam Masala, 1 tsp Salt, 1 tsp Kashmiri Mirch, 0.5 tsp Turmeric, 200 g Chicken Keema, 40 ml Water, 1 Black Cardamom, and 1 inch Cinnamon Stick to The Upliance jar. The Upliance will cook this mixture at medium heat for 7 minutes, then simmer it at low heat for 24 minutes, ensuring the keema is tender and the gravy is thick with continuous automatic stirring.
The Chicken Keema is ready to serve
Once the cooking is complete, The Upliance will notify you. Garnish the Chicken Keema with 0.5 tbsp Ghee and 2 tsp Kasoori Methi. The dish is ready to be served hot.