Tawa Chicken Keema With Buttered Pav Recipe

About this recipe

Tawa Chicken Keema with Buttered Pav is a hearty and flavorful breakfast dish perfect for an active morning. This recipe combines minced chicken cooked with medium-spiced Indian masalas, delivering a balanced and satisfying taste. Served alongside buttery, toasted pav bread, it’s a nutrient-packed meal that caters to muscle gain with its high protein content. The spices are moderate, ensuring a warm and inviting flavor without overwhelming heat, making it suitable for a family breakfast. Whether enjoyed as a quick bite or a leisurely meal, this dish is sure to please everyone at the table.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 ml Sesame Oil
• 20 g Turmeric Powder
• - Coriander Powder
• 50g Everest Garam Masala
• 300 g Brown Bread Ladi Pav
• 100 g Unsalted Butter
• 100 g Salt
• 100 g Lemon
• 200G Adrak Lasun Paste (200g)
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder

Instructions

1. 1. Heat 2 tablespoons of 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. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes until fragrant.
3. 3. Mix in the chopped tomatoes and cook until they soften and the oil begins to separate, approximately 5 minutes.
4. 4. Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to blend the spices with the tomato-onion mixture.
5. 5. Add the minced chicken to the pan and cook, stirring frequently, until the chicken is fully cooked and no longer pink, about 8-10 minutes.
6. 6. Sprinkle garam masala and chopped green chili over the chicken. Cook for another 2-3 minutes, ensuring everything is well combined. Adjust salt if necessary.
7. 7. Turn off the heat and mix in fresh coriander leaves and a squeeze of lemon juice for freshness.
8. 8. In a separate pan, melt 2 tablespoons of butter over medium heat and toast the pav buns until golden brown on both sides.
9. 9. Serve the chicken keema hot with the buttered pav on the side.