Preparation and cooking time: 40 minutes
Serves: 4-5 persons
Ingredients:
• 300 gm. Minced chicken (Keema)
• One big onion finely chopped
• 200 ml tomato puree
• 6 garlic clove (to make 5cc garlic paste)
• About 1 cm ginger (to make 5cc ginger paste)
• 2 chopped green chilies
• 4 cc turmeric powder
• 5 cc coriander powder
• 5 cc cumin powder
• 2.5 cc red chili powder
• 2.5 cc Indian Garam masala powder
• 8 cc salt (or according to taste)
• 2 cc fennel seeds
• 1 cm cinnamon stick
• 3 green cardamoms
• 4 cloves
• 60 cc oil (vegetable or olive oil)
• Green coriander leaves for garnishing
• 300 ml water
Directions:
• Heat oil in a pan. Add cinnamon stick, green cardamoms, clove, and fennel seeds; and fry for about 30 seconds.
• Add green chilies and chopped onions. Sauté till onions turn transparent.
• Add ginger and garlic paste. Sauté further for another 3 minutes.
• Add the minced chicken and turmeric powder; cook for 5 minutes on medium heat. Stir in between.
• Add all spices coriander powder, cumin powder, red chili powder, and salt. Mix it well.
• Add the tomato paste and cook for 3 minutes on medium heat.
• Add 300 ml water and mix it well. Cover the pan and cook for 8-10 minutes on medium heat. Stir in between.
• Remove the lid and add Garam Masala, mix it and add green coriander leaves to garnish.
• Serve with Roti or Naan.
