Chicken Keema Kaleji is a delightful dish that complements soft pav bread, warm roti, or fluffy rice. Whether planning a casual lunch or a cozy dinner with friends and family, this recipe will surely please everyone. Bursting with aromatic spices like fenugreek leaves and garam masala, each bite is a flavorful delight.
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Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke. Turn off the heat and let it cool.
Reheat the mustard oil over medium-high heat. Add coriander seeds, black peppercorns, bay leaves, dry red chillies, and black cardamoms and allow them to splutter.
Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell subsides.
Add ground onions and cook for 7-8 minutes until golden brown.
Mix in the chopped tomatoes until they become mushy.
Add green chillies, kashmiri red chilli powder, salt, turmeric, red chilli powder, coriander powder, and nutmeg powder. Mix well and cook until the oil releases to the surface.
Add curd, mix well and cook for a few more minutes.
Add the minced chicken and cook for 5-6 minutes until it changes colour and is no longer pink.
Add the chicken liver (kaleji) to the pan, and mix it well. Cook for 3-4 minutes until the liver is lightly browned.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the keema and kaleji are cooked through.
Add dry fenugreek leaves and garam masala powder and mix.
Garnish with fresh coriander leaves.
Mustard oil adds depth of flavour, but you can use any other cooking oil or ghee (clarified butter).
If using mustard oil, ensure it is first heated until smoking, then cooled before adding other ingredients.
Adjust the gravy's consistency by adding water as desired.
Adjust the spice level to your liking by adding more or less chillies.
The number of servings may vary based on the portion size served.
What is the best way to store leftover Chicken Keema Kaleji?
To store leftover Chicken Keema Kaleji, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly on the stove or in the microwave.
Can I make Chicken Keema Kaleji with ground turkey or beef instead of chicken?
Yes, you can substitute chicken mince with ground turkey or beef in Chicken Keema Kaleji. However, keep in mind that the flavor profile will change slightly. Ensure that the cooking times are adjusted accordingly, especially if using leaner meats, to prevent them from drying out.
What are some good side dishes to serve with Chicken Keema Kaleji?
Chicken Keema Kaleji pairs wonderfully with soft pav bread, warm roti, or fluffy rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the rich flavors of the dish. For a complete meal, consider adding some pickles or a tangy chutney.
Is Chicken Keema Kaleji suitable for a gluten-free diet?
Yes, Chicken Keema Kaleji is naturally gluten-free as it does not contain any wheat-based ingredients. However, if you are serving it with pav or roti, make sure to use gluten-free alternatives. Always check the labels of any spices or condiments used to ensure they are gluten-free.
How can I adjust the spice level in Chicken Keema Kaleji?
To adjust the spice level in Chicken Keema Kaleji, you can modify the number of green chillies and the amount of red chilli powder used in the recipe. For a milder version, reduce these ingredients or omit them entirely. Alternatively, if you prefer a spicier dish, you can add more green chillies or a pinch of cayenne pepper.
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