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HARI MIRCH CHICKEN QEEMA

Hari Mirch Chicken Qeema

Step away from the heavy red chili powders and embrace the bright, clean heat of this authentic Hari Mirch Chicken Qeema! This traditional mince recipe is a weeknight favorite, relying on a potent blend of fresh green chilies, fragrant whole spices, and a simple cooking process for maximum, unforgettable flavor.

This dish, rooted in the culinary wisdom of South Asia, is a perfect showcase of how minimal ingredients, when handled correctly, can deliver an incredibly satisfying meal.

What Makes This Qeema So Special? :

I am Nabila Imran, Flavor Architect, and I find that the true mastery of South Asian cooking lies in layering flavors and textures. This Qeema is a testament to that principle, building depth from the base up.

  • Clean Heat Profile: By using green chilies hari mirch as the primary heat source, we achieve a fresher, sharper spice compared to the earthier, sometimes heavy flavor of red chili powder.
  • The Power of Whole Spices: The flavor begins with a slow tempering of whole aromatic spices (cardamom, clove, peppercorns, mustard seeds) in oil, which creates a powerful, fragrant foundation for the chicken mince.
  • The Final Secret Flavor Boost: The key to this dish’s unique aroma is the chili-infused oil—a teaspoon of oil in which a sliced chili has rested. Added right at the very end, this gives the dish an incredible, aromatic lift just before serving, making the green chili flavor pop!

This Hari Mirch Chicken Qeema is fast, flavorful, and perfect with naan, roti, or simply served over rice!

RECIPE HIGHLIGHTS – Hari Mirch Chicken Qeema :

This recipe focuses on freshness and relies on the slow tempering (bhunai) of whole spices for a powerful base.

Method Summary: Layering the Flavor :

  1. Temper the Base: Heat oil in a pan. Add the whole spices (cardamom, clove, peppercorns, mustard seeds) and let them splutter briefly to release their aroma. Add sliced onions and fry until golden.
  2. Sear the Mince: Add the Chicken Mince and the ginger-garlic paste. Cook vigorously (bhunai) until the chicken’s water evaporates completely and the mince is fully seared and fried.
  3. The Core Spice: Add coriander powder and turmeric. Fry well with the mince for a few minutes to cook out the raw flavor of the spices. Add a splash of water and cook until the mince is tender and the oil separates from the mixture.
  4. The Fresh Finish: Stir in the garam masala, the generous portion of fresh green chilies, and most of the fresh coriander and ginger.
  5. Aromatic Boost: Just before serving, sprinkle with roasted cumin powder (if using) and drizzle with the secret chili-infused oil. Garnish with fresh julienned ginger and lemon slices.

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