Homemade Chicken Keema Paratha Recipe | El Mundo Eats (2024)

FAQs

What is keema paratha made of? ›

About Keema Paratha

The dough is made from whole wheat flour, water, and a pinch of salt, which is then rolled out and filled with a mixture of cooked keema (minced meat) and spices such as cumin, coriander, ginger, garlic, and chili powder.

Minced meat known as keema or qeema is used to make various dishes like curry, paratha, samosa, sandwiches, cutlets or keema balls. This is one of the basic chicken mince recipes from Indian cuisine which you can serve as a side in an Indian meal.

Yes, chicken neck keema can be a good food to include in a weight loss diet. It is a low-calorie, high-protein food that is also a good source of iron and zinc. A 100-gram serving of chicken neck keema contains approximately 120 calories, 25 grams of protein, 2 grams of fat, and 1 gram of carbohydrates.

The short answer is that paratha is a flaky, layered flatbread made from whole wheat flour and ghee, often stuffed and pan-fried. Naan, on the other hand, is a soft, chewy leavened bread made from all-purpose flour, yeast, and dairy, traditionally baked in a tandoor oven.

As one of the ingredients used to make paratha is maida, overeating the same can have adverse effects on your health. Maida, a refined wheat flour, is known to cause constipation, indigestion, obesity, and heart problems. Furthermore, the chemicals used in maida can be harmful to your pancreas as well.

Rinsing increases the risk of cross-contamination

Washing packaged raw meat isn't an effective way to reduce bacteria. It could even make you more likely to get food poisoning.

Minced meat is called keema or qeema in the Indian subcontinent. Keema can be grilled on a skewer and is then called seekh kebab, or it is used as a filling for samosas or naan.

It is never a good idea to wash meats and poultry. Regardless of whether it takes place before cooking, freezing, or marinating, washing can lead to cross-contamination. Cross-contamination is when bacteria spread from the meat to other areas, such as the hands and kitchen surfaces.

In India, chicken keema is typically prepared using dark meat chicken. Depending on your dish, you can request the butcher to grind it coarsely or finely. My mom always insisted on coarse minced chicken because its texture is scoopable using a roti and it makes for a hearty dish.

It is all meat and less fat. With 90% meat and only 10% fat, this first-rate meat-to-fat ratio ensures you great flavours and guilt-free indulgence. Mutton mince is a good source of minerals like vitamin A and potassium.

Is it better to eat ground beef or chicken? ›

Compared to beef, chicken is a better source of protein. As a result of its high-fat content, beef is a higher fat and higher calorie meat. Chicken has more vitamin A, vitamin E, vitamin K, vitamin B1, B3, and B5. However, beef is significantly higher in folate and vitamin B12.

Ground meat: Traditionally, keema is made with ground mutton (goat meat). In Pakistan, it is popularly made with ground beef. However, you can use any minced meat to make this dish – chicken, lamb, or turkey. Whole Spices: You'll need cinnamon, bay leaves, black peppercorns, and cumin seeds.

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.

Paratha, while definitely bread, is not baked the way that naan is. Rather, it's fried in a tawa, a stone frying pan, using butter or cooking oil. While naan is generally rolled out once and slapped up against the side of the tandoor, paratha often gets rolled out multiple times, creating a very flaky bread.

If you want to add some big Indian flavour to ground meat this is how. Keema means ground meat in Hindi. It can be any ground meat. Lamb, beef, goat or even chicken.