This is a Recipe for preparing Khamang Masaledar Maharashtrian Style Chicken Kheema. This spicy Chicken Keema recipe uses traditional Indian spices to prepare freshly grounded Garam Masala to give this Keema preparation a spicy, delicious and mouthwatering taste.
The recipe for preparing this specialty Maharashtrian Style Keema has been given in a step-by-step method to simplify the preparation.
The Marathi language version of the same Chicken Keema dish is published in the article – Here
Masaledar Maharashtrian Style Chicken Keema Preparation Time: 45 MInutes
Serves: 4 Persons
250 Grams Chicken Kheema
1 Medium size Onion (chopped)
1 Medium size Tomato (chopped)
¼ Teaspoon Turmeric Powder
1 Tablespoon Oil
Salt as per taste
1 Potato or 1 Egg
For the Green Masala
¼ Cup Coriander Leaves (chopped)
10-12 Garlic Petals
1” Ginger pieces
2 Green Chilies
For the Garam Masala
¼ Cup Coconut (grated)
1 Small size Onion (chopped)
1 Teaspoon Red Chili Powder
1 Teaspoon Garam Masala
½ Tablespoon Oil
Wash the Chicken Kheema and keep it aside. Chop the Onion, Tomato and peel and cut the Potato or boil the Egg.
For the Green Masala: Grind the Masala into a paste.
For the Garam Masala: Heat the Oil in a Kadhai and add the Onion and fry for a minute. Then add the grated Coconut and fry for two minutes on a slow flame. Then add the Red Chili Powder, Garam Masala and mix it well and fry for a minute. Then grind this mixture into a paste.
For the Chicken Masala: Heat the Oil in a Kadhai and add the Onion, Tomato, Potato and fry for two minutes on a slow flame. Add the Chicken Kheema, Turmeric Powder, Salt and fry for two-three minutes. Then add the grounded Green Masala and fry till it is slightly dry.
Add grounded Garam Masala and a cup of Water and cover the Kadhai with a plate, cook the Chicken Kheema on a slow flame till it tender.
Garnish with boiled Egg. Serve hot with Chapatti or Paratha.