Chicken Keema Filling (for quesadilla and samosa)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the chicken mince thoroughly and keep it aside to drain completely. Heat oil in a pan over medium heat. Add cumin seeds, cinnamon, bay leaves, cardamom, mace, and chakri phool. Let them splutter and release their aroma. Add chopped onions and fry until they turn golden brown. Add a little green chilli or green chilli sauce and sauté. Add ginger-garlic paste and cook until the raw smell disappears. Crumble in the chicken stock cube and add a little garam masala. Mix well. Add a splash of water and sauté the masala for a minute. Add the drained chicken mince. Cook on medium heat, stirring and breaking lumps, until the mince is fully cooked and slightly dry. Finish with freshly chopped coriander. Your chicken mince filling is ready to use for samosas, sandwiches, rolls, parathas, or stuffed buns 😊 Tip: Add mayo to the filling Too make it creamy or cheddar cheese to make it cheesy (especially for quesadilla)