Directions
- 1Heat oil and butter in a pan over fairly high heat.
- 2Add diced onions and keep them moving until golden but still with a bit of bite.
- 3Once onion edges start to curl, stir in 1 teaspoon of whole cumin and mix quickly.
- 4As soon as the cumin aroma is noticeable, stir in about 1 heaped tablespoon of ginger and garlic and let it go golden.
- 5Stir in about 3 tablespoons of tomato passata and let it cook out a little.
- 6Add your spices. If hard to mix, add a splash of water to help.
- 7Chuck in green chillies (if using) along with 1 kilogram of chicken keema and mix well into the masala base.
- 8Once chicken keema is mixed and starts to release water, stir in 1 teaspoon of red chilli flakes if desired for an extra punch.
- 9Keep cooking and moving the keema until all the water has evaporated and the chicken keema bits are sealed.
- 10Continue 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.
- 11Stir in fresh coriander when it has cooked out a little.
Ingredients
- oil
- butter
- diced onions
- 1 teaspoon whole cumin
- 1 heaped tablespoon ginger and garlic
- 3 tablespoons tomato passata
- spices
- splash water
- green chillies
- 1 kilogram chicken keema
- 1 teaspoon red chilli flakes
- 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.
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