Editorial sample recipePakistanibeginnerHalalGluten-FreeDairy-Free

Kasuri Methi And Bell Pepper Chicken Keema

Name: Kasuri Methi And Bell Pepper Chicken Keema
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 g Ground chicken; 2 tbsp Vegetable oil; 1 large Yellow onion, finely diced; 1 tbsp Garlic and ginger paste; 1 tsp Ground coriander; 1 tsp Ground cumin; 1 large Green bell pepper, diced into half-inch pieces; 1.5 tbsp Dried fenugreek leaves, kasuri methi; 0.5 tsp Garam masala

A fragrant Pakistani skillet of ground chicken stir-fried with diced sweet green bell peppers, toasted spices, and aromatic crushed dried fenugreek leaves.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Kasuri Methi And Bell Pepper Chicken Keema

AI illustration

Technique to learn

Bhunao

Sautéing meat continuously with spices and ginger-garlic paste over medium-high heat to deepen savory flavors without boiling.

Instructions

Step 1: Heat vegetable oil in a large skillet or shallow pan over medium-high heat.
Step 2: Add finely diced yellow onion and sauté for 5 to 6 minutes until light golden brown.
Step 3: Stir in garlic and ginger paste, ground coriander, and ground cumin, cooking for 1 minute until fragrant.

Step 4: Add ground chicken to the skillet, breaking it into small bits with a spatula, and cook for 6 to 8 minutes until opaque.

Step 5: Mix in diced green bell pepper and cook for 3 minutes until slightly softened but still vibrant.

Step 6: Crush dried fenugreek leaves between your palms directly into the skillet, stirring to disperse evenly.

Step 7: Cover skillet, reduce heat to medium-low, and let steam for 3 minutes so aromatics meld into the chicken.

Step 8: Uncover, sprinkle with garam masala, and toss well for 1 minute before taking off heat.

Cooking tips

Rubbing dried fenugreek leaves between your palms warms the herb and crushes it to release maximum fragrant oils.
Add bell pepper near the middle of cooking so it cooks through while keeping a slight fresh bite.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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