How to make Chicken Aloo Keema II Village Style By Raju Master

Ingredients for Chicken Aloo Keema Recipe

Chicken Mince 1/2 kilogram
Potatoes peeled, parboiled and thinly sliced 3 medium
Mustard oil 4 tablespoons
Bay leaves 3
Green chillies 4
Ginger finely chopped 2 inch
Garlic cloves finely chopped 8-10
Red tomatoes pureed 4 medium
Coriander powder 1 1/2 tablespoons
Red chilli powder 2 teaspoons
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Onions cut into round slices 3 medium
Salt to taste
Juice of 1 lemon
Fresh coriander leaves finely chopped 2 tablespoons
Method

Step 1

Heat 2 tbsps mustard oil in a non-stick pan and add bay leaves. Slit green chillies length-wise, add to the pan and sauté for half a minute.

Step 2

Add ginger and garlic and sauté for 1-2 minutes.

Step 3

Add tomato purée and sauté for 3-4 minutes. Add coriander powder, 1 tsp red chilli powder, cumin powder, ¼ tsp turmeric powder and garam masala powder and sauté for 3-4 minutes.

Step 4

Add salt and chicken mince and mix well.

Step 5

Heat remaining oil in a non-stick grill pan. Finely slice onions into roundels and place in the grill pan. Add the potato slices and cook for 2-3 minutes or till potatoes are done. Sprinkle remaining red chilli powder, remaining turmeric powder and salt and mix well. Spread the chicken mince over it and cook till chicken is done.

Step 6

Add lemon juice and coriander leaves and mix.

Step 7

Transfer into a serving bowl and serve.
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