Peppery Chicken Keema Tawa Fry Recipe

About this recipe

Peppery Chicken Keema Tawa Fry is a flavorful and hearty Indian breakfast dish featuring finely minced chicken cooked with aromatic spices, herbs, and a hint of heat. Perfect for a united family, this dish strikes a balance between protein-rich nourishment and the comforting warmth of traditional Indian flavors. The chicken keema is stir-fried on a tawa with a blend of onions, tomatoes, green chilies, and spices, resulting in a mildly spicy and savory treat. Serve it with crispy parathas or soft pav for a wholesome and satisfying morning meal.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 ml Olive Oil
• 200G Adrak Lasun Paste (200g)
• 100 g Lemon
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat the cooking oil in a tawa or large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. 2. Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
3. 3. Stir in the ginger-garlic paste and cook for 1 minute until aromatic.
4. 4. Add the chopped tomatoes and green chilies, cooking until the tomatoes soften and form a thick base, about 5 minutes.
5. 5. Mix in the turmeric powder, coriander powder, red chili powder, black pepper powder, and salt, and cook for another 2 minutes to blend the spices.
6. 6. Add the minced chicken to the tawa and cook, stirring occasionally, until the chicken is fully cooked and no longer pink, about 10-12 minutes.
7. 7. Sprinkle garam masala and adjust salt to taste, stirring well to combine.
8. 8. Garnish with fresh coriander leaves and squeeze lemon juice over the dish for a bright finish.
9. 9. Serve hot with parathas, pav, or rice for a satisfying breakfast.