Peppery Chicken Kheema With Paratha Recipe

About this recipe

Peppery Chicken Kheema with Paratha is a delightful blend of minced chicken cooked with aromatic spices, tangy tomatoes, and a hint of heat. Served alongside warm, flaky parathas, this dish is perfect for breakfast or brunch, offering a harmonious balance of protein, carbs, and flavor. The medium spice level ensures a rich taste without overpowering the palate, making it ideal for families looking for a hearty and satisfying meal.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Garlic
• loose Ginger
• 100G Oleo
• 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 vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
2. 2. Add the chopped onions and sauté until golden brown, about 5-6 minutes. Stir in the minced garlic, ginger, and green chilies, cooking for another 1-2 minutes.
3. 3. Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture begins to thicken, about 5 minutes.
4. 4. Add the minced chicken to the pan, breaking it up with a spoon. Cook for 10-12 minutes, stirring regularly, until the chicken is fully cooked and no longer pink.
5. 5. Sprinkle garam masala and black pepper powder over the chicken mixture, stirring well to combine. Adjust seasoning if needed and cook for an additional 2 minutes.
6. 6. Warm the parathas on a griddle or flat pan until they are soft and flaky. Serve the chicken kheema hot, garnished with fresh coriander, alongside the parathas.