Chicken Keema! Keema can be translated to minced meat. Origins of this world come from ‘qıyma,’ a Turkic word for ‘minced meat’. In Indian recipes, Keema is usually referring to flavorful dished typically made with meats like mutton (or lamb) or chicken, as I have used here. Keema is eaten in India, Pakistan, Bangladesh, and Nepal. So many ingredients but it is worth it. Also, there is use of a lot of whole spices this dish and Indian food is typically served with whole spices, and this is part of the experience while eating (avoid eating the cinnamon stick). When making the paratha, I tried to remove as many of the larger whole spices as I could, cinnamon, cardamom pods but some of the smaller spices went unfound in the chicken keema curry. You can opt to use grounded versions whole spices (cloves, cardamom, and black peppercorns) if you plan on using this as a paratha stuffing or even perhaps as a samosa filling.
Chicken Keema Paratha
Ingredients
- 1/3-1/2 cup vegetable oil
- 1 red onion chopped
- 1 tablespoon heaped ginger garlic paste
- 1 tablespoon tomato paste
- 3 green chillies diced
- 1/4 cup crushed tomatoes
- 454 grams 1 pound of minced chicken
- Salt to taste
- 10 cloves
- 4 green cardamoms
- 1 1/2 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon paprika or Kashmiri Chili powder
- 1 cup chopped mint + cilantro
- 1 tablespoon crushed dry kasuri methi
- NOTE: The whole spices are traditionally left in or fished out after cooking but you can also replace them with ground spices. This may be easier if you are using your keema as a filling.
- You may use ground spices instead of whole spices the substitutions are as follows.
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon powdered cumin
Paratha Dough
- 1 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoon vegetable oil
Instructions
Chicken Keema
- In a pan on medium heat add your oil and heat for a minute.
- Add whole spices (if using) and toast for 1 minute. This would include your cloves, cinnamon stick, cardamom pods, black peppercorn and cumin seeds.
- Add diced onion and sauté until translucent.
- Add your diced chili pepper and sauté for about 4 minutes then add your ginger garlic paste and sauté for an additional 2 minutes.
- Add your tomato paste and sauté for a minute and followed by your crushed tomato.
- NOTE: If you use ground spices add them now (clove, cinnamon, black pepper, cardamom and cumin). In addition to your other dry spices, turmeric, Garam Masala, coriander, paprika.
- Add your ground chicken and sauté, mixing with your seasoned paste until it is cooked. Season with salt as needed. To cook your chicken, you may need to add up to 1/2 a cup of water, cover with a lid and allow chicken to simmer.
- When chicken is cooked, mix in your kasuri methi followed by your chopped cilantro and mint and stir until well combined. I like my consistency to be saucy but depending on what you are eating your keema with you may want it more dry.
- Taste and adjust for seasoning and serve hot.
- You can serve with rice, plain naan and plain paratha or use as a filling for naan, paratha and samosas.
For the dough
- Mix your flour, salt, and 2 tablespoon vegetable oil in a large bowl. Mix the ingredients together with your fingers to make a crumbly mixture.
- Add water a little at a time to make the dough soft. Keep adding water little by little and knead until the dough is soft and supple.
- Knead your dough for 2-3 minutes until it is soft and smooth. Cover for dough with a clean kitchen towel and let it rest for 30 minutes.
Assembly
- Divide your dough into 4-6 pieces depending on how large you want you keema.
- Dust your dough balls with some dry flour and roll to make a circle.
- Place 2 tablespoons of chicken keema in the middle and pinch your dough closed. Flatten gently with your hands, then add some flour to dust and roll out until flat.
- Place your paratha on the hot griddle and flip the paratha after about 30 seconds to s minute when light brown spots appear on the bottom. oil both sides.
- Press your paratha using a spatula or late while frying and serve hot when both sides are toasted and heated through.
