Keema Bhindi Masala: Spicy Chicken and Okra Curry

Keema Bhindi Masala Recipe – Okra & Minced Meat Curry
Cuisine: North Indian Recipes
Course: Dinner
Diet: High Protein Non-Vegetarian

Keema (minced meat) is a favorite for many non-vegetarians, and it’s no wonder why! The versatility of keema makes it an ideal base for a variety of dishes – from simple curries to meatballs, kebabs, and even pasta or lasagne. Today, let’s indulge in a flavorful North Indian creation: Keema Bhindi Masala, a delightful curry made with minced chicken and okra (bhindi). This dish combines the tender chicken with the crunch of okra, seasoned with aromatic spices to create a satisfying and aromatic curry that pairs wonderfully with hot rice, parathas, or pooris.

Ingredients:

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Instructions:

1. Roast the Bhindi (Okra):
   Begin by roasting the bhindi to reduce its sliminess. Heat a non-stick pan over medium heat and add 1 tablespoon of mustard oil. Once the oil is hot, add the chopped bhindi (okra). Stir-fry the bhindi until it turns golden and slightly crispy. This should take about 8-10 minutes. Once done, remove it from the pan and set it aside.

2. Cook the Chicken:
   In the same pan, add another tablespoon of mustard oil. When the oil is hot, add the slit green chillies, chopped onions, ginger, and garlic. Sauté until the onions turn soft and translucent, releasing their natural sweetness, about 4-5 minutes.

3. Add the Chicken:
   Add the minced chicken pieces to the pan and cook them until they are browned. Stir occasionally to ensure the chicken is evenly cooked.

4. Spice It Up:
   Once the chicken is cooked, add the homemade tomato puree, turmeric powder, red chilli powder, coriander powder, and salt. Stir well to combine all the ingredients. Cook the mixture for 5-7 minutes on medium heat until the oil starts to separate from the masala, indicating the spices have cooked through.

5. Add Kasuri Methi and Garam Masala:
   Sprinkle in the kasuri methi (dried fenugreek leaves) and garam masala powder. Stir everything together, allowing the flavors to meld together beautifully. You’ll start to smell the aromatic blend of spices, making it even more tempting.

6. Combine Bhindi and Chicken:
   Add the roasted bhindi back into the pan with the chicken and masala. Gently stir the curry to combine everything, taking care not to break the okra pieces. Cook for another 5 minutes, allowing the okra to absorb all the flavors from the chicken and spices.

7. Garnish and Serve:
   Finally, sprinkle chopped coriander leaves over the top for a fresh and aromatic finish. Serve your Keema Bhindi Masala hot with steamed rice, parathas, or pooris.

Nutritional Information (per serving):
Calories: 350
Protein: 35g
Carbohydrates: 12g
Fat: 18g
Fiber: 5g

Pro Tip: If you prefer your curry to be a bit more saucy, you can add a splash of water or chicken broth during the cooking process. This will make the curry more gravy-like and perfect for dipping with flatbreads!

Conclusion:
This Keema Bhindi Masala is an ideal choice for a flavorful, protein-packed dinner. The combination of minced chicken, okra, and robust spices results in a rich, satisfying curry that is both comforting and delicious. Whether you’re serving it for a casual family dinner or a special occasion, this dish is sure to please everyone at the table.

Enjoy your culinary journey with this hearty North Indian recipe, and let the spices work their magic on your palate!