1/2 KG Minced Chicken
3 medium sized Chopped Onions
2 teaspoon Garlic Paste
1 teaspoon Ginger Paste
1/3 cup chopped tomato
2 tablespoon Oil
2 tablespoon Butter
2-3 pieces of Bay leaves
2 pieces of Cinnamon sticks
3-4 pieces Whole Black Cardamom
1/4 – 1/2 teaspoon Red chili powder
1/4 – 1/2 teaspoon Cumin seeds
1/2 – 1 teaspoon Coriander powder
1/2 – 1 teaspoon Garam Masala Powder
Salt to taste
- Heat oil in a kadai/pan.
- Add cumin seeds, bay leaves, cinnamon sticks and whole black cardamoms.
- Saute on a low flame for a minute – this way they will release all their flavor in the oil.
- When they start to sizzle in oil add ginger and garlic paste to the pan and cook for few seconds.
- Add chopped onion to the pan and saute until onion becomes translucent (2-3 minutes) and then add chopped tomato to the pan.
- Stir in all the spices one at a time. Give it a good stir.
- Add garam masala along with the other spices as this way it gets cooked and all the warm flavors are released in the masala- but you can save it for the last.
- Cook for 2-3 minutes, stirring continuously.
- Add ghee and minced chicken to the masala . Keep stirring.
- Once keema is added to the masala it will release some liquid.
- Cover the pan and cook for 10-15 minutes on a low flame.
- Depending on the chicken it may release some liquid in the gravy.
- Keep sautéing for another 5 minutes and soon you will see the oil separating and the rich red color of keema.
- Cook for another 2-3 minutes till all the liquid/juices evaporate.
- If you didn’t add garam masala earlier now is the time to add and stir it well.
- Serve it with warm kulchas or rotis.