Tandoori Keema Recipe | Easy Keema Curry (step by step photos)
This Restaurant-style Tandoori Keema is a flavorful twist on the traditional keema masala with smoky and tandoori flavor.
Ingredients
For Marination
- 500 g Minced Meat(keema)
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 2 tbsp Tandoori masala powder
- 150 g Curd
- 3 medium size Brown fried onion
- 1/4 tsp Orange red food color (Optional)
- Salt to taste
For making Keema
- 5 tbsp Oil
- 1 Bay leaf
- 1 inch Cinnamon
- 3 Cardamom
- 3 Clove
- 1 tbsp Kasuri methi
- 3 Green chillies
- 350 ml water
- Fresh Coriander for garnishing
For Smoky Flavor
- 1 Charcoal
- 1 tsp Clarified butter (pure ghee)
Instructions
- In a bowl add Keema, turmeric, red chilli, coriander powder, cumin powder, garam masala powder, tandoori masala powder and salt.
- Add curd, food color, fried onions and mix well.
- Marinate the keema for al least 30 minutes for best results.
- In a pan heat oil and add bay leaf, cardamom, cinnamon and cloves.
- Once the spices crackle add the marinated keema to it and saute for 2 minutes.
- Cover and cook on low flame for 4-5 minutes until the keema releases moisture.
- Open the lid and cook on medium high heat for 6-7 minutes or until the moisture of keema is completely dry and oil floats on top.
- Now add water and mix well.
- Cover and cook on low flame for 30 minutes or until tender, keep stirring in between.
- Once the keema is done add kasuri methi, green chillies and fresh coriander, mix well.
- Cook for further 2 minutes and turn off the flame.
- Now place a hot charcoal and add ghee cover the keema for 5 minutes to infuse smoky flavor.
- Serve delicious keema with Lachcha paratha, roomali roti or naan.