Aloo Chicken Keema (Potatoes and Ground Chicken)
Blog: cookingwithnelo.com
Servings: 4
Ingredients
Spice mix
- 1 teaspoon cumin powder - aka zeera powder
- 1 teaspoon dhaniya powder - aka dhaniya powder
- 1 teaspoon kasuri methi - aka dried fenugreek leaves
- ¾ teaspoon red chili powder - add a bit more if you like some heat
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder - aka kali mirch powder
- ¼ teaspoon turmeric powder - aka haldi powder
- 1.5 teaspoons salt
Blended mixture
- 2 medium tomatoes - preferably Roma (Note A)
- 4 cloves garlic - peeled
- 1 inch fresh ginger - peeled
- 1 small fresh green chili - I use Thai/bird's eye (Note B)
- 1 black cardamom - aka bari elaichi
Other ingredients
- ½ cup cooking oil
- 1 large (150 g) onion - diced/chopped
- 1 pound (500 g) ground chicken - aka chicken mince/keema
- 1 pound (500 g) potatoes - peeled and cut into 1-inch cubes. Don't use russets (Note C)
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh cilantro/coriander leaves - aka hara dhaniya
- 1 inch ginger - peeled, cut into thin, matchstick-like strips (julienne)
- 1.5 tablespoons lemon juice - fresh
Instructions
- Have all ingredients prepared and ready before you start cooking. You can use the checkboxes next to each ingredient to track your prep.
- Mix together all the spices mentioned under "spice mix" and set aside.
- In a blender or food processor, put all the ingredients mentioned under "blended mixture" and process until completely smooth. Set aside.
- Heat oil in a wide pot/pan/karahi (preferably non-stick) over medium-high heat. Add diced onion, and cook until the edges start to turn golden. Don't let it brown.
- Add ground chicken (keema) along with ¼ cup of water and the prepared spice mix. Cook for 2 to 3 minutes. Break up any clumps with your spoon as it cooks.
- Add potato cubes, stir and cook for 2 to 3 minutes. Then add the blended tomato mixture and 1 cup water. Also add 1 tablespoon tomato paste. Stir well.
- Cover, turn the heat down to low, and simmer until the potatoes are completely cooked through. If the liquid dries up before the potatoes are done, add some water. Stir occasionally (see Note D if you want to adjust consistency).
- Add chopped cilantro/coriander and julienned ginger. Combine gently, cover, and cook for 2 minutes. Turn off the heat, mix in fresh lemon juice. Taste, adjust salt if needed.
- If you prefer a bit more spice, add some finely chopped fresh green/red (I do!). Garnish with some fresh cilantro/coriander for a pop of color and enjoy with warm naan. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Tomatoes – I exclusively use Roma tomatoes. Some varieties can be too sweet and lack the right level of acidity.
Note B: Fresh Chilies – These can vary a lot in heat, so adjust the amount as you see fit. If unsure, use less. Once the dish is cooked, taste it and, if you’d like more spice, mix in some finely chopped chilies.
Note C: Potatoes – Russets can turn to mush and make the dish starchy. Yellow potatoes work too, but red ones hold up better.
Note D: Adjusting Consistency – If you prefer a saucier keema, add water before the potatoes are fully done so it has time to meld with the tomato base. Otherwise, it may separate when served.