Chicken Keema Masala Vermicelli Recipe

About this recipe

A flavorful and protein-packed breakfast made with spiced chicken keema and roasted vermicelli, perfect to kickstart your day with energy.

Ingredients

• - Vermicelli
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Jeera
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1pc Watermelon

Instructions

1. 1. Heat oil in a large pan and add cumin seeds, letting them sizzle for 30 seconds.
2. 2. Add finely chopped onions and sauté until golden brown, about 5 minutes.
3. 3. Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes.
4. 4. Add chopped tomatoes and cook until they soften, stirring occasionally, for 4-5 minutes.
5. 5. Add turmeric, red chili powder, coriander powder, and garam masala, mixing well to combine.
6. 6. Add the chicken mince and cook on medium heat, stirring to break up lumps, for 7-8 minutes.
7. 7. Season with salt and cook until the chicken is fully cooked and no longer pink.
8. 8. Pour in water and bring to a boil, then add roasted vermicelli to the pan.
9. 9. Reduce the heat to low and cover the pan, allowing the vermicelli to cook and absorb the liquid, about 5 minutes.
10. 10. Stir gently to ensure the vermicelli doesn't stick together, cooking until the mixture thickens.
11. 11. Garnish with freshly chopped coriander leaves and mix well before serving warm.