Ingredients for Smoky Chicken Kheema Karahi

400 gms Minced Chicken

4 to 5 tbsp Oil

1 Bay Leaf

4 Cardamoms

2-to-3-piece Cinnamon

3 Cloves

3 Onions chopped

1 tbsp Ginger Garlic Paste

1 tsp Salt

2 tsp Coriander Seeds

4 to 5 Dried Red Chillies

10 to 12 Black Pepper Corns

1 tsp Cumin

1 tsp Coriander Powder

½ tsp Chilli Powder

¼ tsp Turmeric Powder

Half Cup Curds

1 Tomato Sliced

½ tsp Fenugreek Leaves (kasuri methi)

¼ tsp Garam Masala Powder

2 Green Chillies slit

Ginger julienne

Steps for Smoky Chicken Kheema Karahi

Heat oil in a pan, break one bay leaf into two pieces and add the leaves, cardamom, cinnamon, cloves and cook for half a minute and then add onions and cook it on high flame till soft do not overcook the onion (do not let it turn brown).

Then put 400 gms kheema to the onions, keep a little water in the kheema after washing it do not make it too dry and don’t squeeze all the water from the kheema as it creates a lot of lumps while cooking and gets harder, for soft and smooth kheema let some water remain in it; mix it well with the onions add salt and cook for 3 to 4 minutes by stirring if on high flame.

Dry roast coriander seeds, dried red chillies, black pepper corns and cumin seeds for 2 minutes on low flame by stirring in a pan. Do not over roast it as it may burn just as it leaves a good aroma and fragrance and start changing colour off the flame.

When these spices cool down grind them into a coarse powder. Check the kheema if there is a little moisture left in the kheema; at this point add this coarse powder to the kheema, then add coriander, chilli and turmeric powder to it and stir it well and cook on high flame for 3 to 4 minutes to mix all the spices together.

Then reduce the flame and put curds, sliced tomatoes and give a good stir and cook for 10 to 12 minutes on low flame.

Do not add water as curds releases its water let it cook in its own juice.

Again, check the kheema if the tomatoes have softened and the kheema is giving a good aroma and fragrance and smell then add done add 1 cup of hot water for making some gravy, add roasted and crushed fenugreek leaves, garam masala powder, slit chilli and ginger juliennes and mix it well, let it come to a boil then cook on low flame for 4 to 5 minutes till oil floats on top.

The colour of the kheema karahi looks so good and it smells awesome.

Off the flame and sprinkle some coriander leaves.

Then place a small bowl in the center of kheema and put a heated piece of coal in it and pour a little oil or ghee on the coal and tightly cover the pan with a lid to get a smoky flavour to the kheema.

After 2 minutes open the lid remove the bowl and give a stir to the chicken kheema, it will smell soooooo good.

Serve it hot with lemon wedges, roti parathas, naan or pav.

Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.

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Points to remember • Do not let the onion turn brown, cook until it is soft. • Do not drain off the entire water off the kheema because it will cause lumps to form while cooking. • Do not over roast it as it may burn just as it leaves a good aroma and fragrance and start changing colour off the flame. • Grind the masala into a coarse powder and not very fine powder. • Add the coarse powder and other powdered masala when the kheema is moist and not very dry. • Do not add too much water as curd and tomatoes both leave its moisture.