Simple Way to Make Ultimate Dhaba Style: Chicken Keema Masala with Masala Puri
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Speedy Dhaba Style: Chicken Keema Masala with Masala Puri. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Dhaba Style: Chicken Keema Masala with Masala Puri, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dhaba Style: Chicken Keema Masala with Masala Puri delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dhaba Style: Chicken Keema Masala with Masala Puri is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dhaba Style: Chicken Keema Masala with Masala Puri estimated approx 1.5 hrs (prep to dish).
To begin with this particular recipe, we must prepare a few ingredients. You can have Dhaba Style: Chicken Keema Masala with Masala Puri using 48 ingredients and 8 steps. Here is how you cook it.
Just know, it’s a DELISH....
Prepare it yourself once with the same combo, you’d getta know that
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Ingredients and spices that need to be Take to make Dhaba Style: Chicken Keema Masala with Masala Puri:
- For the Keema Masala:
- 750 gms Chicken Mince/Keema
- To Taste Salt
- 1 pinch Sugar: To balance the tartness of the salt- (Optional Completely)
- 3 tbsps Ghee
- 2 tbsps Butter: Any- White or Normal
- Tempering Spices:
- 1 tsp Cumin Seeds
- 2 Whole Dry Red Chillies
- 10 Cloves
- 2 Bay Leaves
- 4-5 Green Cardamoms
- 2 Black Cardamoms
- 10-12 Black Peppercorns: Pounded
- 2 Star Anise
- 1 Mace Flower/Mace
- 1/4 tsp Nutmeg Powder or Freshly Grounded
- 1 Stone Flower/ Dagad Phool
- 1.5 ” Cinnamon Stick
- 5-6 Fresh Green Chillies: Finely Chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Capsicum: Finely Chopped
- 4 Onions: Finely Chopped
- 1 Cup Fresh Tomato Purée
- 1/2-3/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tbsp Garam Masala Powder
- 1 Cup Fresh Milk: Boiled and RT
- 1/2 Cup Fresh Coriander Leaves: Finely Chopped
- 1/8 Cup Fresh Mint Leaves: Finely Chopped
- as required Garnish: Fresh Coriander Leaves- Finely Chopped
- 1/4 Cup Fresh Cream: Optional- I didn’t use, since wanted to give it a Rustic Taste & Look, both
- 2 Cups For the Masala Puri Dough: Maida/All-purpose flour or Whole Wheat Flour or both combined- (Use your own discretion)
- 1 tsp Carom Seeds
- 1 tsp Cumin Seeds
- 1-1.5 tbsps Ghee/Cooking Oil/Veg. Shortening- (Moiyan)
- 1/2 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1/4 tsp Hing/Asafoetida
- 1 tsp Coriander Powder
- 1 tsp or To Taste Salt
- As Required Water: RT/Lukewarm
- 1/4 Cup Fresh Coriander Leaves: Finely Chopped
- As Required Cooking Oil: For Deep Frying the Puris
Instructions to make Dhaba Style: Chicken Keema Masala with Masala Puri
- For the Masala Puri Dough: Add in a large mixing bowl- All the aforesaid ingredients altogether except the water-
Mix well together until nicely combined and well blended when still dry and then, gradually add in water to it to knead it to a soft & semi-soft dough-
Cover it & set aside for about 30-45 mins time - In the interim: Let’s prepare the Keema Masala Curry- For that, we need to get ready with rest of the ingredients required for it at the outset-
Cut up & chop all the veggies that’s required to be, get the dry & wet & tempering spices readily available for the smooth furthering of the rest of the cooking process - Next, in a mixing grinder jar- Add in the chopped tomatoes & get a nice & smooth purée out of it, set aside-
Then, heat up a frying pan over the medium flame and add in the required amount of cooking oil to it-
Add in the tempering spices to it & wait until they all turn fragrant-
In goes the chopped onions, 2G Paste & the slit/chopped green chillies-Sauté until they turn soft & lightly golden browned - In goes the seasonings that’s required & aforesaid, freshly prepared tomato purée & rest all other dry & wet spices- one by one-
Sauté all nicely until they’re well blended & finely incorporated into the gravy mixture, the raw smells from them should be well absorbed and gone completely once finely cooked together - Add in the chicken keema to it at this point & continue sautéing until nicely combined and well incorporated into the entire mixture so far-
Maintain the flame to the medium-high & let the moisture/water content of the chicken evaporate completely-
Add in the well beaten curd into it along with some more hot/warm water for the chicken keema to slow cook nicely along with the rest of the gravy mixture, cover up the pan - Reduce the flame to low-medium and cook the same for about another 10-12 mins time-
Once that’s done checkout the seasonings & if it’s all nicely cooked, adjust it accordingly if it requires a little more time to be properly done-
Finally, add in the freshly cracked black peppers and the finely chopped coriander leaves-
Give it all a really good mix, turning off the flame, cover it back & allow it to rest on the hot oven for another 10 mins time before serving it piping hot - Transfer it now, to a separate serving bowl/plate/dish-
Garnish it your own way, if you’d like to go with a dash of freshly squeezed lemon juice on it with some more freshly chopped coriander leaves & a dollop of butter and a little bit of fresh cream-
Please go ahead with doing so-
I mostly, wanted it to keep it a bit rustic hence, didn’t use the fresh cream at all
- Plate it out- Give it a final garnish your own way and it’s now the time to relish this DELISH on a weekend Sunday Brunch or well, use your own discretion for the same
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