Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!