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Ingredients
Chicken Keema - 100 gms
Finely chopped Onion - 1 (big)
Finely chopped tomato - 1
Green chilly - 3
Ginger & garlic paste - 1tsp
Coriander - To garnish
Lemon juice - 1/2 tsp
Salt - To taste
Oil - 1tbsp
Dry spices
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Clove - 2
Bay leaf - 1
Star anise - 1 pointed star piece
Cinnamon - 1
Mace - 1 blade stand
Dry Powders
Red chilly powder - 1/4 tsp
Pepper powder - 1 pinch
Coriander powder - 1/2 tsp
Cumin powder - 1/2tsp
Ghod masala/ Garam masala - 1/2tsp
Instructions
- Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle. Oil will be left with an awesome flavor.
- Add onions and green chilies. Fry until the onions are brown.
- Add ginger garlic paste and fry until the raw smell goes off.
- Add chopped tomatoes, fry until softened. If tomatoes are dry, sprinkle very little water.
- Add all the dry powder and Fry until the raw smell goes off from tomatoes.
- Now add the chicken keema, lemon juice and salt. Cover and cook on a low heat till the chicken is soft cooked in its own moisture. I personally add little water.
- Minced chicken and spices needs to blend well. This depends on the quantity of moisture in the pan. To make dry keema curry, cook till all the moisture evaporates.
Add chopped coriander leaves. Serve with bread, pavs & roti or naan
