Chicken minced meat from breast, 5-6 cups finely ground
Onion, 1 large, chopped
Diced tomatoes (canned pulp or fresh), 1 cup
Chopped tomato, 1 large
Bay leaf (taiz patta), 1 large
Cloves, a couple of pods
Black pepper corns, a couple of pods
Cinnamon stick, 1 inch
Ginger and garlic paste, 1 tablespoon
Coriander (cilantro) powder, 1 tablespoon
Cumin powder, 1/s tablespoon
All spice (garam masala) powder, 1 teaspoon
Shan Kata Kat masala, 1 1/2 tablespoon
Vegetable (canola) oil, 1 cup or more according to preference
Butter, 1 inch stick (or acc to preference)
Green chilies, chopped and seeds removed, acc to preference
1. Add 1 cup vegetable (canola oil) to a cooking pan (deep skillet is ideal).
2. Add 1 large chopped onion, 1 large bay leaf, a couple of pods of clove, a couple of black pepper corns, an inch long stick of cinnamon, and 1 tablespoon ginger and garlic paste and begin to saute at high heat.
3. As onions begin to brown slightly, remove the bay leaf and discard.
4. Add 1 tablespoon coriander (cilantro) powder, 1/2 tablespoon cumin powder, 1 teaspoon allspice (garam masala) powder, 1 teaspoon turmeric powder, 1 teaspoon salt, and 1 1/2 tablespoons Shan Kata Kat masala and saute for another minute.
5. Add 5-6 cups, finely ground chicken mince (from chicken breast) and begin to fry, using a spatula to ground it even further as it forms lumps during cooking.
6. As the minced chicken (keema) begins to change color (from pink to white), add a cup of diced tomatoes (I used canned pulp) and continue to cook, adding another teaspoon of salt.
7. Cook until tomato pulp has disappeared, and the minced meat has browned. Check for salt, add according to taste.
8. Add chunks of butter (to your liking, I used an inch of the butter stick).
9. Throw in generous green chilies (seeds removed), chopped tomato, and chopped cilantro leaves.
10. Cover with a lid and let it sit on very low heat for the green chilies and butter aromas to incorporate in the meat!