Learn How To Make Ground Chicken Recipes In Pressure Cooker
Image Credit: Ground Chicken Curry | Image Credit: Freepik.com

The pressure cooker is used to prepare chicken keema mutton or ground chicken curry with peas. Mumbai residents enjoy the street cuisine keema with pav. Another well-liked dish in North Indian cuisine is keema.

Ground chicken curry made in the pressure cooker with onions, tomatoes, ginger, garlic, and flavourful whole spices. A simple and delectable weeknight dinner. Serve it with naan or dinner rolls.

You will only ever want to roast a chicken in the oven again once you've made one in a pressure cooker. For a delicious supper that always turns out fork-tender and wonderfully moist, pressure cook your chicken. Although this recipe may have a slight kick, you can use the same technique and your preferred chicken seasonings if you'd like.

What is Keema/ Ground chicken?

Keema is essentially minced meat (lamb or chicken) that has been prepared with exquisite whole spices, onions, tomatoes, ginger, and garlic. Well, the wonderful aroma that permeates the kitchen as the keema cooks make one impatient. Although ground mutton (goat meat) is usually used to prepare keema, any type of meat can be used, including turkey, chicken, and lamb. In this recipe, chicken is used, but you may use a variety of meats.

Keema tastes great when paired with naan or dinner rolls. It may also be provided with rice as a side dish.

How to Make Keema/ ground chicken in a Pressure Cooker?

To make ground chicken you must gather all the ingredients. To get the best flavour ensure that all they are fresh. Use only high-quality chicken. When purchasing from the butcher, ask them to ground the keema properly, otherwise it will disrupt the appearance and the flavour of the dish. 

 ASIN ID - B00SX03I80   

Ingredients

  • 750 grams of Ground Chicken
  • 2 tablespoons Ghee or Oil
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 1 Green Chili Pepper diced
  • 1 Onion large, diced
  • 2 Tomato medium, diced
  • ¼ cup Water
  • ½ cup green peas
  • 1 tablespoon Lemon juice
  • Mint leaves (Pudhina) (optional)
  • Cilantro/coriander to garnish

Spices

  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Garam Masala
  • 1 teaspoon Red Chili powder
  • ½ teaspoon Ground Cumin (Jeera powder)
  • ½ teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt adjust to taste

Whole Spices

  • 1 stick Cinnamon (Dalchini) about 2 inch
  • ½ teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Black Peppercorns (optional)
  • 1 Bay leaf (Tej Patta)

Instructions

  • Heat the ghee in the pressure cooker. All the entire spices should be added and sauteed for 30 seconds.
  • Stir in the onions, ginger, garlic, and green chillies and cook for 3 minutes, or until the onions lose their raw flavour and begin to turn golden brown.
  • Add spices and tomatoes. Cook for two minutes.
  • Add water and chicken broth. 
  • Chicken and the other ingredients should be well combined. This is necessary to prevent chicken lumps from forming. Be sure to scrape any remains from the cooker's bottom as well.
  • Close the lid and cook it for 4-5 whistles or until the chicken is tender.
  • You can manually release the pressure or let the cooker cool itself on its own.
  • Once cooled, add, Green peas, lemon juice, mint, and cilantro leaves. 
  • Use the spatula to break up any lumps that might have developed. 
  • To fully cook the peas, cook on sauté for one minute.
  • Serve the dish hot over naan or dinner rolls and garnish with cilantro (toast them with a little butter).

Making Amazing Keema: Some Tips

  • Tailor spice to your preferences. Add additional red chilli powder and green chillies to make this spicier.
  • If you don't enjoy chewing on black peppercorns when eating curry, omit them.
  • For this dish, you can use ground or minced meat.
  • Increase the pressure-cooking time to 6-7 whistles if using lamb or mutton.
  • Making sandwiches or puff pastry with keema: After cooking, switch to sauté mode to remove any remaining moisture from the keema.
  • You can serve this gluten-free dish with a side of cumin rice to make a fully gluten-free dinner.
  • For the most genuine flavour, use ghee instead of sparingly using it in this recipe.
  • Use Kashmiri red chilli powder, which gives the curry an amazing colour while being moderately hot. 
  • For a spicier curry, add one more green chilli (I use birdseye or Thai chilli pepper).