Name: Murgh Keema Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Ground Chicken, washed and drained well; 2 medium Onion, very finely chopped; 2 medium Tomato, pureed or finely chopped; 1½ tbsp Ginger-Garlic Paste, freshly ground; 2 Green Chili Pepper, finely chopped; 3 tbsp Cooking Oil, or ghee for a richer taste; 1 tsp Cumin Seeds, jeera; 1 Indian Bay Leaf, tej patta; 1 inch Cinnamon Sticks, dalchini stick; 3 Cloves, laung; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, spicy variety; 1½ tsp Ground Coriander, dhania; 1 tsp Garam Masala, meat masala or garam masala; 1 tsp Salt, to taste; 3 tbsp Coriander Leaves, generous amount for garnish

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Heat the cooking oil or ghee in a heavy pan. Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Let them crackle and release their aroma.
Add the finely chopped onions and sauté on medium heat until they are deeply browned. This is crucial for a rich base.
Add the ginger garlic paste and green chillies. Sauté for another 2 minutes until the raw smell vanishes.
2 min
Add the chicken mince. Turn the heat to high and continuously break the mince apart with a spatula to ensure no lumps are formed. Roast the chicken for 5-7 minutes until it changes color and juices dry up.
5–7 min
Lower the heat and add turmeric, red chilli powder, coriander powder, and salt. Mix well and roast the spices with the meat for 2 minutes.
2 min
Pour in the tomato puree. Stir well, cover the pan, and let it cook on medium-low heat for 12-15 minutes until the oil surfaces and the chicken is fully cooked.
12–15 min
Sprinkle the garam masala and mix. If you prefer a looser consistency, add half a cup of warm water and simmer for 2 minutes.
2 min
Turn off the heat, fold in the fresh coriander generously, and serve hot.

How to tell it's done

A robust, semi-dry preparation where the finely minced chicken has absorbed the deep, spicy, onion-tomato masala thoroughly.

Getting it right

Tip

Continuously breaking the chicken mince when you first add it to the pan is essential; otherwise, it will steam into large, rubbery chunks instead of a fine, even texture.

What to serve it with

Outstanding when paired with Butter Pav, Ladi Pav, or soft flaky Laccha Parathas.

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