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Ruchik Randhap

Food & Memories of Mangalore

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Chicken Kheema (Mince) Masala


When you have hard core non vegetarian tastebuds, it becomes a bit difficult to think of a variety of things to put on the dinner table. Being Mangaloreans we eat a lot of sea food, but then sometimes the availability of good fish becomes a challenge. Although Chicken was meant only for Sundays & other special occasions during my childhood, it has slowly transitioned itself into our weekly menu.
But then eating too much Chicken (in meat form) can become a big bore which is why we find Kheema to be a refreshing change thanks to its versatility. You can use the same recipe for different types of meats (Chicken, Beef, Mutton) and it will still taste great. You can transform Kheema into cutlets, patties & meatballs too. You can also add rice to it & call it a Kheema Pulao or Biryani. One can never get bored of Kheema – at least not me. I tried a recipe about 3 weeks back which I am yet to post, but maybe that can wait. For now, its this gorgeous yet simple Kheema recipe for you which I randomly found on the internet.

 

Tip: While I was making this recipe I realised that a lot of fat was being let out (as seen in the picture below). I also read that commercially available Kheema usually contains more fat which cannot be separated from the meat, so if you have a mincer, its always advisable to use homemade Kheema – it’s always the healthier option. If that’s not possible, then while cooking use minimum oil & once the dish is ready slowly remove excess fat before serving

 

Chicken Kheema Masala

You Need:

  • 800gms kheema (washed & drained well in a fine slotted colander)
  • 3 medium onions finely chopped
  • 2 big tomatoes finely chopped
  • 1 tbsp cumin seeds
  • 3 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 1/2 tsp chilli powder
  • 1 1/2 tbsp garam masala powder (I use Everest Garam Masala which I totally love)
  • 1 1/2 tbsp ginger paste
  • 1 1/2 tbsp garlic paste
  • juice of 1 small lime or about 1 1/2 tbsp of juice
  • 1 tbsp tomato puree (optional)
  • salt to taste
  • chopped coriander for garnishing (about 2 tbsp)
  • 1 tbsp oil

Method:
1. Heat oil in a wok/pan and add the cumin seeds. When they splutter quickly toss in the chopped onions and fry till golden.
2. Add the ginger & garlic pastes and fry for a minute. Toss in the powders – cumin, coriander, garam masala & fry for a minute
3. Add the kheema and mix well. Simmer and cook for 10minutes stirring in between to avoid burning (by now the kheema will let out some stock which will help in cooking. Do not add any extra water)
4. Add the chopped tomatoes and cook till the tomatoes get mushy. You can also add the tomato puree for additional taste
5. Add the lime juice cook for a minute.
6. Remove from flame. Add the chopped coriander for garnishing.
7. Serve hot with white rice or chapathis

 


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Comments

  1. Michelle Peters - Jones says

    Oooh, Shireen, I wish I had a Rebel too. I am trying to convince hub that a DSLR is an investment, but I don't think its gonna happen any time soon, so its my little point and shoot for the time being.

    Kheema looks yummy, sometimes I curse that husband and daughter are veggies 🙂

    Reply

  2. Shireen says

    Thanks Mich! I didn't know your hubby & daughter were veggies! So u r also missing out on some goodies eh?

    Yeah, the Rebel was my first choice of a DSLR when everybody suggested I get one. It wont disappoint you – I think its a great investment, esp cuz it makes u feel like a professional photographer 🙂 Hope u are able to get one soon!

    Reply

  5. Anonymous says

    I read ur recipe and I can see the image,,, its luking yummm… I'll go home and prepare it for my mom. Samantha.

    Reply

  8. Shireen Sequeira says

    @ Anonymous: Thanks so much, I hope you were able to make it and your mom liked it too 🙂

    @ Maanasa M: The dish won't be very dry if you leave it in a little semi gravy form, infact, lean meat is healthier!

    @ Rajesh Nagre: Thanks so much. Well, yes, additional of peas is not only tasty but looks nice too, but feel free to leave it out if you prefer.

    Reply

  9. Vandana says

    Shireen can we use this recipe for other minced meats too? Thank you so much for this blog as I cook mostly referring to the recipes from this blog. It’s such a savior so many times

    Reply

    • Shireen Sequeira says

      Thank you so much for the lovely comment Vandana! Yes, you can definitely use the same recipe for other minced meats 🙂 However, please note that beef and mutton may take slightly longer to cook due to their texture and also depending on how finely minced the meat is

      Reply
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