Konkani Style Chicken Kheema Masala

Traditional Konkani DtyleChicken Kheema Masala
Authentic Konkani Style Spicy Chicken Kheema Masala

This is a step-by-step Recipe for preparing spicy and delicious Konkani Style Chicken Kheema Masala, This Chicken Masala dish uses freshly grounded Konkani Masala to get that special spicy taste, which goes great with Chapattis or Rice,
This is also a multipurpose Kheema preparation using, which you can make Kheema Samosa or Kheema Rolls. However, while preparing Kheema Samosa or Kheema Rolls, the Kheema should be dry otherwise Samosa or Rolls will get soft.

The Marathi language version of this Chicken Kheema preparation method can be seen here- Konkani Kheema Masala

Konkani Chicken Kheema Masala Preparation Time: 45 Minutes
Serves: 1250 Gram

1 Kg Chicken Kheema
4 Big size Onion
2 Big size Tomato (chopped)
2” Ginger
12 Garlic Petals
5 Green Chilies

For the Masala:
2 Tablespoon Dry Coconut
5 Cloves
3 Cinnamon big size pieces
6 Black Pepper
7 Red dry Chilies
1 Tablespoon Poppy Seeds
1 Tablespoon Aniseeds
1 Tablespoon Sesame Seeds
2 Black Cardamom
१/४ Cup Oil
1 Teaspoon Turmeric Powder
½ Cup Curd
2 Teaspoon Red Chili Powder
½ Teaspoon Garam Masala
Salt as per taste
½ Cup Coriander leaves (chopped)

Traditional Konkani DtyleChicken Kheema Masala
Authentic Konkani Style Spicy Chicken Kheema Masala

Wash the Chicken Kheema and keep it in a strainer to drain the excess Water. Grind the Ginger-Garlic-Green Chilies.
Heat one teaspoon Oil in a Kadai and add the Dry Coconut, Cloves, Cinnamon, Black Pepper, Dried Red Chili, Poppy Seeds, Aniseeds, Sesame, Black Cardamom and fry for two minutes on a slow flame, grind and keep it aside.
Mix the Chicken Kheema, half portion of the Ginger-Garlic Paste, Curd, ¼ Teaspoon Turmeric Powder, 2 Teaspoon Red Chili Powder, ½ Teaspoon Garam Masala and keep it aside for 30 minutes.
Heat a tablespoon Oil in a kadai and add the chopped Onion and fry until color changes into light brown then add the grounded Masala and sauté for 10-12 minutes on a slow flame. Add the remaining Ginger-Garlic Paste, Kheema and sauté for 10 minutes on a slow flame. Add the chopped Tomato, Salt and 2 cups warm Water, mix it well and cook until it is done. Then add the chopped Coriander and mix it well.
You should cook the Kheema until it become dry.
Serve Spicy Kheema with Paratha or Chapatti.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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