Hyderabadi Dum ka Keema (Slow Cooked Minced Chicken)

Hyderabadi Dum ka Keema (Slow Cooked Minced Chicken) is an absolute ‘Melt in your Mouth‘ recipe from the Royal kitchens of Hyderabad (India). It’s an aromatic-spicy flavored minced meat (chicken) that’s mixed with spices, few other ingredients and then slowly cooked to perfection. It can be enjoyed with any sides of choice (usually Indian Bread or Rice but can be enjoyed with regular bread or quinoa too).Hyderabadi-Dum-ka-KeemaWhenever I visit India and eat out, I prefer to eat different Indian cuisines and every time gets amazed by the sheer number of dishes offered….I mean with 29 States and 7 Union Territories – the food is amazing and different. Every state has it’s known dishes and the spices/ingredients get changed dramatically. ‘Hyderabadi Dum ka Keema’ was a recipe tried about 7 years back and till date I remember the first taste – it was unlike any other mince dishes that I had eaten. You may ask what is it exactly and here it is – Hyderabadi (state of Hyderabad, India) Dum (slow cooked in a pot sealed with dough) Ka Keema (Minced Meat and in our case it’s chicken). It’s very different from the regular curry or meat recipes we usually eat in North India. And ‘me being me’ had to figure out what’s in it and how’s it made. After a lot of coaxing and true ardent fan appreciation, the restaurant cook was kind enough to give me few¬†pointers and that was it. After the cook’s recipe and speaking to few of our friends, I finally got the perfect recipe. It’s like ‘Sure Shot HIT’ if cooked exactly the same way (which is absolutely easy ūüėČkeema-masala-recipeAs I had mentioned earlier, the¬†recipe is straight out of the kitchens of Nizams (Royal rulers) of Hyderabad State (India). The Hyderabadi cuisine is actually a mix of Mughal, Turkish, Arabic, Telugu and Marathi cuisines, hence it’s amazingly aromatic and filed with various spices. Their most famous dishes are¬†slow cooked meat, biryani’s and till date anyone who visits Hyderabad, can sing to you about the Biryani’s¬†(Hint – Must Have :)¬†keema-masalaNow, coming back to our dish which is fairly easy to make and the key to this recipe is ‘marination’. The meat needs to be marinated with a mix of yogurt, spices, nut powder and fried onions (you can fry the onions at home or use store bought). That’s it, there is no other chopping or grinding or cooking anything earlier or later. Just marinate and cook the marinated chicken after an hour or so. The cooking is done on low flame and traditionally it was cooked in earthen pots with covers and those covers were sealed with a fresh dough (to minimize any aroma being escaped) and cooking in the earthen pot¬†used to give this magnificent flavor).¬†Hyderabadi Dum ka KeemaBecause of all that marination and slow cooking, the recipe actually just melts in your mouth and the aroma is mind-blowing. If you haven’t tried this recipe, then you Definitely are missing something. It’s one of those recipes from the ‘Treasures of Indian Cooking’ that cannot be found in every local Indian restaurant or every party. It’s a special dish that deserves the time taken to cook and should be enjoyed with family-friends as it’s a treat to senses. I prefer eating it with plain basmati white rice (to give it a full comfort food feel) but it can be enjoyed with any sides.

This weekend or on your special cooking day, give this dish a try and it will DEFINITELY please everyone who tastes it.

Yields 4

Hyderabadi Dum ka Keema

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

1 lb Chicken Mince

1 Cup Yogurt

2 Cups Fried Onions - you can use store bought or fry at home.

1 Tbsp Ginger - Shredded or use powder

1 Tbsp Poppy Seed Powder

2 Tbsp Roasted Gram Flour

1 Tbsp Almond Powder - homemade or store bought

2 Tbsp Fresh Cilantro - thinly chopped

1 Large Green Chili - thinly chopped (optional)

1 Tbsp Ghee

3 Tbsp Olive Oil

Spices:

1 Tbsp Coriander Powder

1 Tbsp Cumin Powder

1 Tbsp Garam Masala

1 Tsp Red Chili Powder

Instructions

  1. In a large bowl, add yogurt and mix to form a smooth consistency
  2. Add fried onions, ginger, poppyseed powder, roasted gram flour powder, all the spices (except salt) and mix together.
  3. Now, add minced chicken, mix everything evenly, cover and place in fridge to marinate for a minimum of 1 hour (max of 3 hrs)
  4. In a large non-stick pan, heat ghee+oil over medium flame.
  5. Add the marinated chicken mix and stir to mix the mixture with oil.
  6. Reduce the flame to low, cover and cook for 10-12 minutes (stirring every 2minutes).
  7. Once the chicken is cooked, remove the cover and cook opened for 2 minutes (to let absorb any leftover water).
  8. Turn of the heat and transfer to serving bowl.
  9. Sprinkle chopped cilantro+chilies.
  10. Serve hot with fav side.
Cuisine: Indian | Recipe Type: Entree
7.6.3
72
http://www.easycookingwithmolly.com/2016/01/hyderabadi-dum-ka-keema/
ESHA Logo
Calories
182 cal
Fat
14 g
Carbs
13 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Connect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter / Google+

28 Replies to "Hyderabadi Dum ka Keema (Slow Cooked Minced Chicken)"

  • comment-avatar
    Nicole January 29, 2016 (5:59 pm)
    Ooh looks fabulous and good for my anti-inflammation diet. I can't wait to try it.
  • comment-avatar
    Traditionallymodernfood January 29, 2016 (6:55 pm)
    Sorry after seeing Hyderabad I started thinking about biryani and got confused. Ur keema looks flavorful and yum
    • comment-avatar
      Molly Kumar January 30, 2016 (11:19 pm)
      Lolz, happens with me so many times too Vidya - Thanks for visiting and so happy you liked the recipe :)
  • comment-avatar
    Sara @LifesLittleSweets.com January 29, 2016 (7:02 pm)
    There is nothing boring about this chicken recipe! What a flavorful, delicious dish! Thank you for sharing this recipe!
    • comment-avatar
      Molly Kumar January 30, 2016 (11:15 pm)
      Aweee - thanks dear and glad you liked the recipe :)
  • comment-avatar
    Just Jo January 29, 2016 (7:40 pm)
    Oooo this sounds so good! I am a bit gutted I returned a mincer attachment Hungry Hubby gave me years ago, not thinking it would be something I would get the use out of. But you can't buy minced chicken here in the UK (poo!) so I'd have to chop up some thighs myself but I so think this would be worth it Molly. Thanks for pestering the restaurant for the recipe ;)
    • comment-avatar
      Molly Kumar January 30, 2016 (11:10 pm)
      Aweee - Thanks Jodie and I'm so GLAD, you would go that length to make mince yourself :) We also, recently started getting the chicken mince as earlier it was mostly red meat mince. Do make and would love to hear back.
  • comment-avatar
    Renee January 29, 2016 (7:55 pm)
    This sounds great and the pictures are gorgeous. Pinned for later!
    • comment-avatar
      Molly Kumar January 30, 2016 (11:08 pm)
      Thanks so much Renee, glad you liked it.
  • comment-avatar
    Lucy January 29, 2016 (10:45 pm)
    This looks so delicious and spicy and flavorful! Would you believe I actually have all these spices on hand? (I'm totally spice-obsessed.) Must try!
    • comment-avatar
      Molly Kumar January 30, 2016 (11:00 pm)
      Hahahha, I can so imagine it Lucy, I've spices stocked at home like they won't be available from tom ;) Glad you liked it.
  • comment-avatar
    janella January 30, 2016 (12:25 pm)
    This looks so yummy I love cilantro in everything I can possibly add it to
  • comment-avatar
    Aida@TheCraftingFoodie January 30, 2016 (1:44 pm)
    This sounds delicious. I grew up eating keema, but never dum style. I cook Indian food almost twice a week for my family, and I've actually never made anything in the dum style. It's always sounded so complicated, but from the sounds of your recipe, it sounds like it's worth it :)
    • comment-avatar
      Molly Kumar January 30, 2016 (10:59 pm)
      Thanks Aida. I can so relate to what you're saying. Most of the time, I too have eaten 'keema matar/masala' (the regular way ;) But you should definitely try this recipe as it will definitely please everyone at home too.
  • comment-avatar
    Rosie from Blog To Taste January 30, 2016 (7:43 pm)
    That sounds SO good! I will definitely be making this dish, thanks so much for sharing it.
  • comment-avatar
    Heena February 8, 2016 (6:34 am)
    HI Molly, Can i make keema paranthas with this keema recipie ?? I was just thinking if this is to juicy the paranthas will become soggy right ? Thanks Heena
    • comment-avatar
      Molly Kumar February 8, 2016 (2:42 pm)
      Hi Heena, Sure, you can make parantha's with these. Infact, they are perfect for them as the keema is dry. Thanks, Molly
  • comment-avatar
    Lizzie @ Grub du Jour February 16, 2016 (11:46 am)
    Looks yummy, yogurt and almond... I've never tried minced chicken though minced Turkey is common in the UK.
    • comment-avatar
      Molly Kumar February 17, 2016 (8:37 pm)
      Thanks Lizzie, this combination can work great with any kind of minced meat. Give them a try with minced turkey :)
  • comment-avatar
    Tamara March 11, 2016 (9:27 pm)
    Indian food is one of my favorite things to cook when I have a little extra time. I've not done keema, but this looks so tasty! I've pinned, and hope I remember to make it. Great post!
  • comment-avatar
    Kylee @ Kylee Cooks April 13, 2016 (3:32 pm)
    This looks like something I could make for my family. We'd really love the complex flavors in this!
    • comment-avatar
      Molly Kumar April 14, 2016 (11:59 am)
      Thanks Kylee, hope you make it soon :)
  • comment-avatar
    Shella April 17, 2016 (5:39 pm)
    I am totally awed by the recipe, and am certainly trying it. Thanks for sharing

Leave a reply

Your email address will not be published.

Rate this recipe: