Indian Chicken Keema Sliders Recipe
Who doesn't love Keema? If you like them as much as we do, give this Indian Chicken Keema Sliders recipe a try. Filled with juicy chicken, these sliders are a great party starter.
Indian Chicken Keema Sliders are easy to make and makes for a great party appetiser. The Keema can be made a day in advance, depending on how fresh the buns are.
You can toast them with butter, slice them and spoon the keema just before the guests arrive so that you can be handsfree at the party.These are especially good for a large crowd. In my opinion, these Chicken Keema Sliders are the best make ahead Indian Party Appetizer.
Serve Indian Chicken Keema Sliders along with other starter such as Paneer Tikka and a chilled glass of your favourite Mocktail for house parties.
If you like this recipe, you can also try other Chicken Starter recipes such as
10 M
50 M
60 M
12 Servings
Ingredients
- 4 Onions , chopped
- 6 Tomatoes , chopped
- 1/2 kg Chicken , minced
- 1-1/2 cup Curd (Dahi / Yogurt)
- 1 Inch Ginger , chopped
- 4 cloves Garlic , chopped
- 2 Green Chillies , slit lengthwise
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 1 tablespoon Lemon juice
- 2-3 tablespoon Coriander (Dhania) Leaves , chopped, for garnish
- Salt , to taste
- 15 Burger buns , for sliders (small)
- 2 tablespoon Butter (Salted) For Masala
- 1 teaspoon Cumin seeds (Jeera)
- 2 Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 4 Black pepper corns
- 3 tablespoon Coriander (Dhania) Seeds
- 2 Star anise
- 3 Kashmiri dry red chillies
How to make Indian Chicken Keema Sliders Recipe
To begin making the Indian Chicken Keema Sliders Recipe, firstly roast all the masalas including cumin seeds, cinnamon stick, cloves, black pepper corns, coriander seeds, star anise and Kashmiri dry red chillies at low heat in a flat pan till fragrant. Set it aside.
Once cool, powder them or pound in a pestle and mortar. Heat the oil in a pan on medium-high flame.
Once the oil is hot and simmering, add the onion, ginger, garlic and green chillies.
Keep and eye on it and keep sautéing for about 15-20 minutes till the onions moisture and start to turn brown.
Reduce the flame to low, add the ground spices. Saute for 20 seconds and add in the onions. Add the chopped tomatoes with their water and keep cooking till the tomatoes soften and turn mushy.
If the mixture is burning, add a splash of water. This should take another 10 minutes. Add yogurt in 3 batches. Mixing well every time you add the yogurt.
Cook for about 2 minutes. Next add in the chicken keema and with your ladle break any clumps and mix well.
Do this step quickly before the chicken starts to cook to avoid lumps. Add water if required, cook the chicken in the spices for about 10-15 minutes till the curry starts to simmer.
Once it simmers (bubbles on the surface) cook for another 5 minutes to ensure its done. Finish with juice of one whole Lemon and Coriander Leaves.
Toast the slider buns with little bit of butter. Scoop the chicken keema inside and serve.
Serve Indian Chicken Keema Sliders along with other starter such as Paneer Tikka and a chilled glass of your favourite Mocktail for house parties.
