Dhaba style chicken keema

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Ingredients 

Chicken breast boneless 500 gms

Chicken thigh boneless 500 gms

Oil ⅓ cup

Bay leaf 2 pcs

Onion chopped 3 cups

Salt 1 tsp 1 tsp

Red chilli powder ½ tbsp

Turmeric powder ½ tbsp

Tomato puree 1 ½ cup

Coriander powder 1 tbsp

Roasted jeera powder ½ tbsp

Water as required 

Kasoori methi 1 tbsp

Coriander chopped 1 tbsp

Grinded masala 1 tbsp

Ginger juliennes 1 tbsp

Green chilli slit 1 tbsp

Butter 1 tbsp

Keema special garam masala

Cinnamon 1 inch 

Green cardamom 3 pcs

Black cardamom 2 pcs

Star anise 1 pc

Cloves 8-10 pcs

Black pepper 14-15 pcs

Jeera ½ tbsp

Patthar ke phool ½ tbsp

Method 

Heat a pan, add cinnamon, green cardamom, black cardamom, star anise, cloves, black pepper, jeera, patthar ke phool and lightly toast them.

Remove on a plate and let it cool.

Transfer it to a mixer jar and grind it to a fine powder.

Keep it aside.

Wash and clean chicken. Chop chicken thigh & chicken breast, keep it separated.

Marinate it with salt, red chilli powder, turmeric powder and set aside.

Heat a pan, add oil, bayleaf and let it crackle.

Then add chopped onion and cook until it's golden brown.

Add ginger & garlic paste, green chilli paste and cook them.

Then add turmeric powder, red chilli powder, coriander powder, jeera powder and saute them.

Then add tomato puree and cook it for 4-5 mins.

Later add marinated chicken thigh chopped and saute them on medium high flame.

Then add salt, some water and cook it for 5-6 mins.

Then add marinated chicken breast chopped and mix it.

Cover it with a lid and cook for 5-8 mins.

Then remove the cover, and cook until it turns to the thick gravy. 

Then add kasoori methi, grinded masala and mix.

Add ginger julienne, slit green chilli, chopped coriander and cook it for a minute

Lastly add butter and mix it.

Serve this dhaba style chicken keema with hot buttered pav.

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