Recipe: Badami murg keema

Ingredients: Oil – 1/2 cup Cinnamon – 1 no Jeera – 2 teaspoon Bayleaf – 1 no Peppercorn – 5 nos Onion chopped – 1 cup Chopped ginger – 1/4 cup Chopped garlic – 1/4 cup Green chilly chopped – 1 no Chicken mince – 400 gms Salt – 1 and 1/2 teaspoon Turmeric – 1 teaspoon Red chilly powder – 1 and 1/2 teaspoon Coriander powder – 1 tablespoon Kasoori methi (leaves) – 1 tablespoon Tomato chopped – 1 cup Yogurt – 2 tablespoon Green coriander chopped – 2 tablespoon Almond (toasted and broken) – 1/2 cup Procedure : Heat oil in a pan. Add bayleaf and whole spices. Then add chopped onions and cook till they just turn brown. Add chopped ginger, garlic and green chilly. Sauté and add 1/2 cup water.
Now add turmeric, red chilly and coriander powder. Cook for a minute and add yogurt. Sauté and once the moisture evaporates, add the chicken mince along with salt. Saute for 5 minutes.
Then, add in the tomatoes and sauté till chicken is cooked completely. Add kasoori methi and some water and cook again till oil surfaces. Mix in the toasted almonds for taste and crunch, garnish with fresh coriander. Serve hot.
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