Chicken Kheema & Stuffed Chicken Kheema Pav – Indian Style

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

2-3 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Recipe by Kamaths Veg & Non-Veg on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Onions

    Heat 1 tablespoon of oil in a pressure cooker pan. Add 1 bowl of chopped onions and fry until they turn translucent, about .

  2. Add Green Chillies and Ginger Garlic Paste

    Add 5-6 chopped green chillies and 2 teaspoons of ginger garlic paste to the pan. Fry well for about until the raw smell disappears.

  3. Incorporate Tomatoes and Salt

    Add half a bowl of chopped tomatoes and salt to taste. Continue frying for until the tomatoes soften.

  4. Add Dry Spices

    Add some crushed kasuri methi, 1 teaspoon garam masala, 1 teaspoon chat masala, 1/2 teaspoon pav bhaji masala, 1/2 teaspoon pepper powder, 2 teaspoons chilli powder, and 1/4 teaspoon turmeric powder. Mix all the spices thoroughly and fry for until the oil starts to separate from the mixture.

  5. Add Curd

    the flame to low. Add half a cup of curd and mix it into the spice mixture. Continue frying for until the curd blends well and oil separates again.

  6. Add Chicken

    Add 150 grams of fine chopped chicken to the mixture. Mix well to coat the chicken with the spices and cook for .

  7. Add Fresh Herbs and Pressure Cook

    Add chopped pudina and coriander leaves. Mix once more. Add a small amount of water (approximately 1/4 to 1/2 cup). Close the pressure cooker lid and cook for 1 whistle.

  8. Finish the Kheema

    Once the pressure is released, open the cooker. If there is any excess water, dry it out by cooking on medium flame for until the kheema is thick and slightly dry.

  9. Serve Chicken Kheema

    Plate the chicken kheema, garnish with fresh onion rings and a dollop of butter. Serve hot with pav.

  10. Prepare Stuffed Chicken Kheema Pav

    Take a pav and make a slit in the middle, creating a pocket for the filling.

  11. Stuff and Garnish the Pav

    Fill the pav with the prepared chicken kheema. Add some fresh chopped onion pieces inside. (Optional: you can also add grated cheese).

  12. Final Presentation of Stuffed Pav

    Serve the stuffed chicken kheema pav immediately, optionally garnished with a sprig of coriander.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 6 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
AllergensThis recipe contains gluten and dairy.
GlutenDairy

Variations

Simple ways to adapt this recipe.

  • This dish can also bePreparation tip

    This dish can also be prepared in a regular kadhai (wok) instead of a pressure cooker, though cooking time for chicken might increase.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipFry the Curd on Low

    Fry the curd on low flame until oil separates to prevent curdling.

  • Flavour tipYou Can Add Cheese Inside

    You can add cheese inside the stuffed pav for extra flavor.

  • TipServe the Kheema Pav Hot

    Serve the kheema pav hot with extra butter and onion rings.

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