Keema Macaroni: A Mouthwatering Blend Of Minced Meat And Pasta
Image Credit: Minced meat macaroni is a nice twist on the regular dish | Instagram - @butteroverbae

Macaroni is a form of dry pasta that comes in the shape of narrow tubes. The bent macaroni, also known as elbow macaroni, is made from durum wheat and is normally sliced into short lengths. The majority of pasta is produced commercially by large-scale extrusion, but certain home equipment can shape macaroni. The curved curvature of the pasta tube is produced when it leaves the machine by opposing sides of the tube being extruded at various rates.

Since elbow-shaped macaroni is the form that is most frequently used in macaroni and cheese recipes, the term macaroni is frequently used interchangeably with it. Everywhere in the world, meat eaters adore the non-vegetarian dish known as Chicken Keema Pasta. This delectable combination of macaroni pasta and minced chicken is prepared simply using pureed tomatoes. Kitty parties, picnics, potlucks, and game nights are all excellent settings for enjoying this delightful treat. Chicken Keema Pasta is a delicious main dish that goes well with garlic bread and can be topped with mozzarella or parmesan cheese. So stop waiting and give this Fusion recipe a try right away!

Chronicles of keema

Throughout the Indian subcontinent, keema is a well-known traditional meat dish. It is thought that the word "Keema" came from the Turkish word "Kyma," which means minced meat. In medieval India, keema was a well-liked breakfast dish from the Awadhi cuisine. In those days, the royal families treated their culinary endeavours with roughly the same level of importance as their administrative ones. Many keema delicacies were created by the khansamas (royal cooks) of various Mughal emperors and Nawabs in order to appease their loving king and the royal appetite of the court. A common way to prepare keema is as a dry curry that is served with paratha or naan.

Macroni with keema | Instagram - @out_of_passion

  • 2 cups Macaroni Or use any pasta
  • Salt to taste
  • 2 tbsp Oil
  • 250 grams Minced Chicken
  • 2 tsp Cumin powder
  • 2 tsp Red Chilli Flakes
  • 6 cloves Garlic Minced
  • 1 tsp Oregano
  • 1 large Onion chopped finely
  • 1 small Capsicum / Bell pepper ,chopped finely
  • Salt to taste
  • 4 large Tomato crushed
  • 2 tbsp Tomato Ketchup
  • 1 tsp Sugar
  • Cheese as needed, mozzarella

Instructions to make Keema Macaroni:

  • According to the instructions on the package, cook the pasta in plenty of salted boiling water and set it aside after draining it in a colander
  • In a kadai, heat oil. Start cooking the chicken keema after adding it
  • Add a teaspoon of cumin powder and some red pepper flakes, use salt to season
  • Mix this together and cook the keema thoroughly and place that on a platter
  • Garlic and oregano should now be added to the remaining oil
  • Cook this for 30 seconds
  • Add the onions and bell peppers now, and cook for 5 minutes
  • Mix in the remaining teaspoon of cumin powder and the red pepper flakes, Use salt to season this
  • Now add the tomato ketchup, crushed tomatoes, and chicken keema mixture and thoroughly mix and mix thoroughly after adding sugar
  • As soon as it begins to boil, cover the pan and cook on simmer for 15–20 minutes
  • Now place the pasta in a big bowl and cover it with the sauce and mix well
  • Place everything in a baking dish and top with cheese
  • Microwave for 5 minutes

Serve warm with wine or with your favourite drink.