1Heat oil and butter in a pan over fairly high heat.
2Heat oil and butter in a pan over fairly high heat.
3Heat oil and butter in a pan over fairly high heat.
4Add diced onions and keep them moving until golden but still with a bit of bite.
5Add diced onions and keep them moving until golden but still with a bit of bite.
6Add diced onions and keep them moving until golden but still with a bit of bite.
7Once onion edges start to curl, stir in 1 teaspoon of whole cumin and mix quickly.
8Once onion edges start to curl, stir in 1 teaspoon of whole cumin and mix quickly.
9Once onion edges start to curl, stir in 1 teaspoon of whole cumin and mix quickly.
10As soon as the cumin aroma is noticeable, stir in about 1 heaped tablespoon of ginger and garlic and let it go golden.
11As soon as the cumin aroma is noticeable, stir in about 1 heaped tablespoon of ginger and garlic and let it go golden.
12As soon as the cumin aroma is noticeable, stir in about 1 heaped tablespoon of ginger and garlic and let it go golden.
13Stir in about 3 tablespoons of tomato passata and let it cook out a little.
14Stir in about 3 tablespoons of tomato passata and let it cook out a little.
15Stir in about 3 tablespoons of tomato passata and let it cook out a little.
16Add your spices. If hard to mix, add a splash of water to help.
17Add your spices. If hard to mix, add a splash of water to help.
18Add your spices. If hard to mix, add a splash of water to help.
19Chuck in green chillies (if using) along with 1 kilogram of chicken keema and mix well into the masala base.
20Chuck in green chillies (if using) along with 1 kilogram of chicken keema and mix well into the masala base.
21Chuck in green chillies (if using) along with 1 kilogram of chicken keema and mix well into the masala base.
22Once chicken keema is mixed and starts to release water, stir in 1 teaspoon of red chilli flakes if desired for an extra punch.
23Once chicken keema is mixed and starts to release water, stir in 1 teaspoon of red chilli flakes if desired for an extra punch.
24Once chicken keema is mixed and starts to release water, stir in 1 teaspoon of red chilli flakes if desired for an extra punch.
25Keep cooking and moving the keema until all the water has evaporated and the chicken keema bits are sealed.
26Keep cooking and moving the keema until all the water has evaporated and the chicken keema bits are sealed.
27Keep cooking and moving the keema until all the water has evaporated and the chicken keema bits are sealed.
28Continue cooking the keema for a little longer after the water has cooked away to further develop flavors. Add a bit more water if more moisture is desired.
29Continue cooking the keema for a little longer after the water has cooked away to further develop flavors. Add a bit more water if more moisture is desired.
30Continue cooking the keema for a little longer after the water has cooked away to further develop flavors. Add a bit more water if more moisture is desired.
31Stir in fresh coriander when it has cooked out a little.
32Stir in fresh coriander when it has cooked out a little.
33Stir in fresh coriander when it has cooked out a little.
Ingredients
oil
oil
oil
butter
butter
butter
diced onions
diced onions
diced onions
1 teaspoon whole cumin
1 teaspoon whole cumin
1 teaspoon whole cumin
1 heaped tablespoon ginger and garlic
1 heaped tablespoon ginger and garlic
1 heaped tablespoon ginger and garlic
3 tablespoons tomato passata
3 tablespoons tomato passata
3 tablespoons tomato passata
spices
spices
spices
splash water
splash water
splash water
green chillies
green chillies
green chillies
1 kilogram chicken keema
1 kilogram chicken keema
1 kilogram chicken keema
1 teaspoon red chilli flakes
1 teaspoon red chilli flakes
1 teaspoon red chilli flakes
coriander
coriander
coriander
Tips
Keep the heat fairly high when cooking onions to get them golden with a bit of bite, and keep them moving to ensure even browning.
Add whole cumin after onions to prevent burning and spoiling the taste.
Add a splash of water when mixing spices if there isn't enough oil to help them combine.