Chicken Keema Methi

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

500 grams chicken keema (minced chicken)
30 ml refined oil
1 large onion, finely chopped
15 grams ginger garlic paste
2 tomatoes, finely chopped
250 grams fresh fenugreek leaves (methi), washed and chopped
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams cumin powder
6 grams coriander powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Sauté Onions:**
   Heat oil in a pan. Add finely chopped onions and sauté until they become golden brown.

2. **Add ginger garlic Paste:**
   Add ginger garlic paste to the onions. Sauté for a minute until the raw smell disappears.

3. **Add Tomatoes:**
   Add finely chopped tomatoes to the pan. Cook until they become soft and the oil starts to separate.

4. **Cook Chicken Keema:**
   Add chicken keema to the pan. Cook until it's browned.

5. **Add Spices:**
   Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.

6. **Add Fenugreek Leaves (Methi):**
   Add chopped fresh fenugreek leaves (methi) to the chicken. Mix well and let it cook until the methi wilts and releases its flavor.

7. **Simmer:**
   Let the chicken keema simmer until it's cooked through and the flavors meld together.

8. **Garnish and Serve:**
   Garnish with fresh coriander leaves.
   Chicken Keema Methi is ready to be served.

 Note:
You can adjust the quantity of fenugreek leaves based on your preference. If you love the distinct flavor of methi, you can add more.
Serve Chicken Keema Methi with roti, naan, or steamed rice.

Enjoy your Chicken Keema Methi – a delightful dish with the unique taste of fenugreek leaves!