How to Make Chicken Keema Curry

Heat 2 tablespoon vegetable oil and 2 tablespoon ghee in a pan over medium-high heat.

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Once the oil is hot, add 2 whole green cardamoms, 1-inch piece of cinnamon stick, and 2-3 cloves and saute for 3-4 seconds.

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Add 1 cup chopped onions and fry until they turn golden brown in color (6-8 minutes). Stir frequently while frying.

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Now add 2 teaspoon ginger garlic paste and fry until the onions turn dark brown in color (4-5 minutes), stirring frequently.

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Add 1 cup finely chopped tomatoes and ½ cup whisked yogurt (dahi) and cook for 2-3 minutes until the tomatoes are mushy. Keep mashing the tomatoes from the back of the ladle while cooking.

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Add 1 pound (500 g) chicken mince and 2 teaspoon salt and mix well.

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Cover the pan with a lid and cook for 18-20 minutes until the chicken is cooked well. Stir 2-3 times while cooking. You can add some water if the mince is drying.

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Finally, add ½ cup chopped mint leaves, 2 tablespoon Kasuri methi, ½ cup chopped green onions, 2-inch piece of ginger (julienned), 2 tablespoon freshly squeezed lime juice, ½ teaspoon garam masala, and mix well.

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Garnish with 2 tablespoon chopped cilantro (coriander leaves) and serve hot.

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Chili Paneer Recipe | Delicious & Spicy Chilli Paneer Recipe

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