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Hari Mirch Keema

Chicken mince cooked with green chillies, garlic, ginger, onions and yogurt. Served inside a papad case lined with butter.

Hari Mirch Keema Hari Mirch Keema

Chef

: Roopa Gulati

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour

Recipe Rating

:
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Ingredients

  • 1/2 kg chicken mince

    60 ml yoghurt

    1/2 tsp turmeric powder

    1/2 tsp cumin seeds

    50-100 gm ghee/oil

    3 sliced onions

    125 gm split and deseeded green chillies

    2 largely cut onions

    25 gm shredded garlic

    1 Tbsp chopped coriander


    Poppadum case

    3 large poppadums

    1 Tbsp melted butter

Method

Combine yoghurt, salt, turmeric, cumin seeds and minced meat.

Heat oil in a pan and cook sliced onions until brown in color. Add the minced mixture.

Pour about 400 ml of water. Simmer until the water is half reduced.

Add green chilli, onion chunks and garlic.

Continue cooking until all the liquid evaporates and meat is tender.

Garnish with lime juice and coriander.


To make poppadum case:

Dip the poppadum in water for a few seconds and line into an oiled dish.

Brush with melted butter and bake at 170 degrees c for 20 minutes.

Serve the cooked mince in the poppadum case.

Key Ingredients: Yogurt, Turmeric, Cumin Seeds, Clarified Butter, Onion, Green Chillies, Garlic, Coriander Seeds, Butter


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