Chicken Keema Mumbai Style

Instructions

1. Heat Oil and Temper Whole Spices: Heat oil in a pan. Once hot, add cinnamon stick, star anise, cloves, bay leaves, and coarsely ground black pepper. Sauté for a few seconds until aromatic.
2. Add Onions and Pastes: Add chopped onions and salt. Sauté until onions are slightly soft. Then add garlic paste and ginger paste. Continue sautéing.
3. Add Ground Spices: Add red chilli powder, slit green chillies, turmeric powder, coriander seeds powder, and cumin seeds powder. Cook the spices for a bit.
4. Add Brown Onion Paste and Chicken Mince: Add brown onion paste and mix well. Then add the chicken mince and cook it with the spices.
5. Add Salt, Kasuri Methi, and Tomato Puree: Add more salt as needed, dried fenugreek leaves (kasuri methi), and tomato puree. Stir and let it cook.
6. Add Water and Mint Leaves: Sprinkle some water to adjust consistency and add fresh mint leaves. Let everything cook together until done.
7. Garnish and Serve: Serve the keema in a bowl. Garnish with fried onions and grated hard boiled egg or a sunny side up egg as preferred.