Keema di pollo con methi e piselli

Ingredienti

• 1 lb chicken qeema (ground chicken)
• 1 onion, diced
• 1/2 tsp cumin seeds ((optional))
• 2-3 whole cloves ((optional))
• 6 whole black peppers ((optional))
• 1 tbsp ginger
• 1/2 tbsp garlic
• 3/4-1 tsp salt
• 3/4-1 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 tsp coriander powder
• 3/4 tsp garam masala
• 1/2 cup peas
• 1/4 cup yogurt, whipped and at room temp
• 2-3 tbsp kasuri methi (can use a handful of fresh chopped)
• chopped green chillies to taste
• 1/4 cup chopped cilantro

Preparazione

1. 1

   Heat a wide bottomed pan and add a lug of cooking oil.

2. 2

   When it shimmers (i.e. is hot) add your cumin seeds, cloves, and black pepper and once they're sizzling then add your diced onions.

3. 3

   Saute on medium high heat until the edges change colour.

4. 4

   Then add the ginger and garlic pastes, saute for 30 seconds to get the rawness out.

5. 5

   Now in go the salt, red chilli powder, turmeric, and coriander powder for a quick whirl. If your oil has gotten too hot i.e. your ginger garlic started to brown within the 30 seconds then add a splash of water to avoid burning your spices.

6. 6

   Add the ground chicken and saute energetically on medium high heat until the chicken is browned - this is key for flavour development!

7. 7

   Now add your yoghurt and mix well.

8. 8

   Stir in the kasuri methi and peas and cover and cook on low for 5-7 minutes.

9. 9

   Uncover, you can adjust consistency to personal preference with hot water and then add your garam masala, stir well, and adjust seasoning.

10. 10

    Top with green chilies and chopped cilantro and a squeeze of lemon (optional)