Pakistani Chicken Qeema Recipe

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Chicken Qeema Recipe

Introduction:

A plate of Pakistani Qeema served in a traditional stainless steel dish, garnished with fresh coriander leaves, chopped green chilies, and lemon slices. The minced meat has a rich red and brown color, surrounded by a naan bread, raita, and a spoon on a rustic wooden table.


Pakistani Qeema, a popular dish in South Asian cuisine, is known for its rich flavor and versatility. Whether served with naan, paratha, or rice, this minced meat dish is a favorite in many households.

Ingredients:

  • Minced Meat (Qeema): 500 grams (beef, chicken, or mutton)
  • Onions: 2 medium-sized, finely chopped
  • Tomatoes: 2 medium-sized, finely chopped
  • Ginger Garlic Paste: 1 tablespoon
  • Green Chilies: 2-3, chopped
  • Yogurt: 2 tablespoons
  • Cooking Oil: 4 tablespoons
  • Salt: To taste
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Cumin Seeds: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Garam Masala Powder: 1/2 teaspoon
  • Fresh Coriander: For garnish, chopped
  • Lemon: 1, sliced (optional)
  • Water: As required

Instructions:

  1. Heat the Oil:

    • In a large pan, heat the cooking oil on medium heat.
    • Add cumin seeds and let them sizzle for a few seconds until aromatic.

  2. Sauté Onions:

    • Add the finely chopped onions to the pan and sauté until golden brown.
    • Stir frequently to prevent burning.

  3. Add Ginger Garlic Paste:

    • Mix in the ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.

  4. Incorporate Spices:

    • Add red chili powder, turmeric powder, coriander powder, and salt.
    • Stir well to combine the spices with the onions.

  5. Cook the Meat:

    • Add the minced meat (Qeema) to the pan and cook on medium heat.
    • Break the meat into small pieces using a wooden spoon and cook until the meat changes color.

  6. Add Tomatoes and Yogurt:

    • Add chopped tomatoes and yogurt to the meat mixture.
    • Cook on low heat until the tomatoes soften and the oil separates from the masala.

  7. Simmer the Qeema:

    • Add a little water if needed, cover the pan, and let the Qeema simmer on low heat for 15-20 minutes.
    • Stir occasionally to ensure even cooking.

  8. Final Touches:

    • Add garam masala powder and chopped green chilies to the Qeema.
    • Cook for an additional 5 minutes, allowing the flavors to meld together.

  9. Garnish and Serve:

    • Garnish the Qeema with freshly chopped coriander and lemon slices.
    • Serve hot with naan, paratha, or steamed rice.

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