Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, dhaba style: chicken keema masala with masala puri. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Dhaba Style: Chicken Keema Masala with Masala Puri is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Dhaba Style: Chicken Keema Masala with Masala Puri is something which I have loved my whole life.

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

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

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

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
9. Ready to serve and ENJOY!

So that is going to wrap this up for this special food dhaba style: chicken keema masala with masala puri recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!