Ingredients
Method
- In a glass bowl, mix the chicken, tomato, and salt. Set aside for 10 minutes
- Heat the oil in a skillet over medium heat.
- When the oil shimmers, throw in the whole spices & allow them to sizzle for a couple of seconds until they are fragrant
- Add the chopped onions & fry them until they turn lightly golden from the edges
- Add the ginger garlic paste & fry until the raw smell of the ginger garlic paste completely disappears & oil begins to leave the sides of the pan.
- Add the marsala, turmeric, and chili powder. Give everything a good mix & fry very well until the raw smell from the spices completely disappears & oil begins to ooze out.
- Next, add the marinated chicken mince & give everything a good mix. Fry the chicken until it looks crumbly & the juices from the chicken completely evaporated. The keema will also change its color from light to dark. Fry well until oil begins to ooze out from the keema
- Add warm water or coconut milk, cover, and cook for 5-6 minutes,
- Add the herbs, mix well and simmer to reduce to a semi-dry state
- Serve hot with naan or rice.
Nutrition
Notes
The key to this dish is the process of frying, known as Bhuna & there is no shortcut for this frying part. The intense flavors of the recipe & the extraordinary taste lies in how well you fry each & every ingredient.
Fry each ingredient until the raw smell disappears.