Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dhaba style: chicken keema masala with masala puri. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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-.

Dhaba Style: Chicken Keema Masala with Masala Puri is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Dhaba Style: Chicken Keema Masala with Masala Puri is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook dhaba style: chicken keema masala with masala puri using 48 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Dhaba Style: Chicken Keema Masala with Masala Puri:

1. Get For the Keema Masala:
2. Get 750 gms Chicken Mince/Keema
3. Take To Taste Salt
4. Make ready 1 pinch Sugar: To balance the tartness of the salt- (Optional Completely)
5. Make ready 3 tbsps Ghee
6. Take 2 tbsps Butter: Any- White or Normal
7. Take Tempering Spices:
8. Take 1 tsp Cumin Seeds
9. Prepare 2 Whole Dry Red Chillies
10. Take 10 Cloves
11. Make ready 2 Bay Leaves
12. Make ready 4-5 Green Cardamoms
13. Get 2 Black Cardamoms
14. Make ready 10-12 Black Peppercorns: Pounded
15. Get 2 Star Anise
16. Take 1 Mace Flower/Mace
17. Take 1/4 tsp Nutmeg Powder or Freshly Grounded
18. Make ready 1 Stone Flower/ Dagad Phool
19. Get 1.5 ” Cinnamon Stick
20. Make ready 5-6 Fresh Green Chillies: Finely Chopped
21. Prepare 1 tbsp Ginger Paste
22. Prepare 1 tbsp Garlic Paste
23. Prepare 1 Capsicum: Finely Chopped
24. Get 4 Onions: Finely Chopped
25. Prepare 1 Cup Fresh Tomato Purée
26. Take 1/2-3/4 tsp Turmeric Powder
27. Make ready 1 tsp Red Chilli Powder
28. Get 1 tbsp Kashmiri Red Chilli Powder
29. Get 1 tbsp Cumin Powder
30. Take 1 tbsp Coriander Powder
31. Make ready 1 tbsp Garam Masala Powder
32. Prepare 1 Cup Fresh Milk: Boiled and RT
33. Get 1/2 Cup Fresh Coriander Leaves: Finely Chopped
34. Make ready 1/8 Cup Fresh Mint Leaves: Finely Chopped
35. Get as required Garnish: Fresh Coriander Leaves- Finely Chopped
36. Get 1/4 Cup Fresh Cream: Optional- I didn’t use, since wanted to give it a Rustic Taste & Look, both
37. Take 2 Cups For the Masala Puri Dough: Maida/All-purpose flour or Whole Wheat Flour or both combined- (Use your own discretion)
38. Make ready 1 tsp Carom Seeds
39. Get 1 tsp Cumin Seeds
40. Get 1-1.5 tbsps Ghee/Cooking Oil/Veg. Shortening- (Moiyan)
41. Get 1/2 tsp Turmeric
42. Make ready 1 tsp Red Chilli Powder
43. Get 1/4 tsp Hing/Asafoetida
44. Take 1 tsp Coriander Powder
45. Prepare 1 tsp or To Taste Salt
46. Prepare As Required Water: RT/Lukewarm
47. Take 1/4 Cup Fresh Coriander Leaves: Finely Chopped
48. Prepare As Required Cooking Oil: For Deep Frying the Puris

They're nice and they look wonderful. Great recipe for Dhaba Style: Chicken Keema Masala with Masala Puri. Add ghee, bay leaves and cumin seeds. This dhaba style kheema masala is a rich dish with bold flavours that is just perfect on a cold evening.

Steps to make Dhaba Style: Chicken Keema Masala with Masala Puri:

1. 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
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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

Add ghee, bay leaves and cumin seeds. This dhaba style kheema masala is a rich dish with bold flavours that is just perfect on a cold evening. There is warmth from the spices and aromatics but not overly hot. The flavours are balanced out with the addition of tangy tomatoes; the milk and butter lend a rich creaminess which just makes you go 'ooh la la'! Make it, eat it, enjoy it!

So that’s going to wrap this up with this exceptional food dhaba style: chicken keema masala with masala puri recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!