Abbie's Dhaba Style Qeema

Qeema (minced chicken), 7 cups (or 1 kg / 2 trays)

Shan Karachi Beef Biryani masala (spice mix), 1 box

Ginger and garlic paste, 3 tbsp

Coriander powder, 1 tbsp

Cumin powder, 1 tbsp

Red chili powder, acc to taste

Turmeric powder, 2 tsp

Garam masala powder, 2 tsp

Salt

Cloves, 5

Black pepper corns, 5

Green cardamoms, 5

Black cardamom, 3

Cinnamon stick, 2 inches

Cumin seeds, 1 tbsp

Coriander seeds, 1/2 tbsp

Paste of fried onions, 1 cup (blend fried onions in little water)

Tomato paste, 1.5 cups

Boiled potatoes, cut in cubes, 3 medium sized
* Boil with a tsp of salt

Boiled peas, 2 cups or less (frozen used)
Green chilies (go crazy!)

SIGHTS AND SOUNDS VIDEO LOOK! 

1. Marinate 7 cups (or 1 kg / 2 trays) minced chicken (half thigh qeema, half breast qeema) in generous Shan Karachi Beef Biryani masala. I used 3 tablespoons, but you may use more because the pack is a mix of whole and powdered spices.  Also, add 2 tablespoons ginger and garlic paste, 1 tablespoon coriander powder, 1 tablespoon cumin powder, red chili powder according to spice liking, 2 teaspoons turmeric powder, 2 teaspoons garam masala, 2 teaspoons salt, and generous oil. Mix the minced chicken (qeema) well and set aside for about 20 minutes. 

2. In a large cooking skillet add: 1 cup oil, 1 tbsp ginger and garlic paste, 5 cloves, 5 black pepper corns, 2 inch cinnamon stick, 1/2 tbsp coriander seeds, 1 tbsp cumin seeds, 5 green cardamoms, and 3 black cardamoms. Fry these on medium heat. 

3. Add 1 cup fried onions paste and cook well for a minute. 

4. Add 1.5 cups tomato paste and cook well until thickened, and oil separates.

5. Add qeema and fry on high heat until it starts changing color.

6. Add boiled potatoes, peas, a handful of green chilies and fry qeema well until well cooked. Check for salt and chili, and adjust.
7. Once flavors are adjusted, add another handful of chilies (a couple if using giant ones) and cook on low heat, covered with a lid (give "dum"). The aroma of chilies will infuse in the qeema! 

Serve with hot naans!