Chicken Keema
A chicken version of a classic Mughlai dish - minced meat, without bones, best had with pav or naan/paratha
Ingredients
- 1 tsp Jeera (whole)
- 0.25 tsp Hing (powder)
- 2 tbsp Ghee
- 10 cloves Garlic (peeled)
- 3 g Ginger (peeled)
- 130 g Onion (cut into quarters)
- 1 piece Green Chilli (stem removed)
- 1 tbsp Garam Masala
- 1 tsp Salt
- 1 tsp Kashmiri Mirch
- 0.5 tsp Turmeric
- 130 g Tomato (cut into halves)
- 200 g Chicken Keema (minced)
- 40 ml Water
- 1 piece Cinnamon Stick
- 2 tsp Kasoori Methi
Instructions
Add spices and aromatics
Add 2 tbsp ghee, 1 tsp jeera, and 0.25 tsp hing to The Upliance jar. Then add peeled garlic, ginger, quartered onions, and green chilli.
The device will now cut and sauté
The Upliance will chop the vegetables and sauté the mixture on low to medium heat for approximately 10 minutes until aromatic.
Add main ingredients and cook
Add tomatoes, powdered spices, chicken keema, cinnamon, and water to the jar. The device will cook the gravy on medium heat for 7 minutes, then slow cook the chicken on low heat for 14 minutes with automatic stirring.
The dish is ready
The Chicken Keema is fully cooked. Transfer to a bowl and garnish with 0.5 tbsp ghee and 2 tsp kasoori methi before serving.
Why this recipe works better with The Upliance
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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