This recipe is full of flavor. From the whole spices to the mint chutney to the Garam masala fried in a tomato base in high heat, this is ‘tawa’ cooking as we know it and street food at its best. Ground chicken cooks really quickly and is not as flavorful as lamb or mutton. So incorporating the masalas as we keep frying it in the oil really enhances and brings out the flavor of this dish. Served with roti, this is food heaven. @sarchakra
PREP TIME: 5 mins plus marination
COOK TIME: 15 mins
YIELDS: Serves 3
- Smart Chicken No Antibiotics Ever Vegetable Fed Ground Chicken – 8 oz
- Mint (pudina) chutney 2 tbsp
- Fried onions (beresta) 3 tbsp
- Turmeric 1 tbsp
- Greek yogurt 3 tbsp
- Whole peppercorns 15
- Black cardamom 1
- Green cardamom 2
- Cinnamon 1 inch, broken
- Mace (javitri) 1 flower
- Oil ½ cup
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Red chili powder 2 tsp
- Cumin powder 1 tbsp
- Coriander powder 2 tbsp
- Tomato 1, finely chopped
- Tomato paste 2 tsp
- Garam masala 2 tsp
- In a bowl add chicken mince, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, salt and turmeric. Marinate for an hour.
- Heat oil. Temper the oil with green cardamom, black cardamom, whole peppercorns, cinnamon and mace. Let it splutter.
- Add in marinated chicken mince. Keep the heat on high and fry the meat till it starts melting into the oil. Add chopped tomato. When the tomato starts to integrate into the sauce add tomato paste. Let it cook for a couple of minutes.
- Add fried onions and garam masala. Keep mixing everything. Add mint chutney.
- Stir and cook till the mixture starts leaving the sides of the pan. Turn the heat off.
This recipe requires a bit of extra oil compared to my other recipes. Chicken mince is a bit dry so the oil helps. However you can most certainly cook with less oil too.
If you do not have mint chutney you can use freshly chopped mint or coriander or a combination of both.