Chicken Keema Masala With Rice Pancakes Recipe

Indian cuisine · 324 calories

About this recipe

Chicken Keema Masala with Rice Pancakes is the perfect fusion of flavor and nutrition for your morning meal. This Indian breakfast dish combines the hearty goodness of spiced minced chicken with the crispy texture of rice flour pancakes. The keema is cooked with aromatic spices like garam masala, turmeric, and red chili powder, while the rice pancakes provide a light, gluten-free base to soak up all the delicious flavors. Packed with 32 grams of protein per serving, this breakfast will energize your day while keeping you full and satisfied. Cooking this dish is straightforward, with a prep and cook time well under an hour, making it ideal for busy mornings. Whether you're looking for a nutritious start or a flavorful twist to your routine, this dish will not disappoint. Serve it hot and enjoy the rich, savory taste of Indian cuisine in a wholesome, dairy-free meal!

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Heat oil in a pan on medium heat and sauté chopped onions until golden brown.
  2. 2. Add ginger garlic paste and cook until the raw smell disappears.
  3. 3. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala; cook until the tomatoes soften and release oil.
  4. 4. Add minced chicken to the pan, breaking it up with a spoon, and cook until fully browned.
  5. 5. Season the chicken keema with salt and green chilies, then cook for another 5 minutes.
  6. 6. Garnish the cooked keema with fresh coriander leaves and set aside.
  7. 7. In a bowl, mix rice flour with water and a pinch of salt to make a smooth batter.
  8. 8. Heat a non-stick pan and lightly grease it with oil.
  9. 9. Pour a ladleful of rice batter onto the pan and spread it into a thin pancake.
  10. 10. Cook the pancake until golden and crisp on both sides, then repeat with the remaining batter.
  11. 11. Serve the hot rice pancakes alongside the flavorful chicken keema masala.