PREPARATION

1. Heat 3 tablespoons mustard oil in a heavy skillet, add 4 pods black cardamom, 2 bay leaf, 1 teaspoon black peppercorns, 1/4 teaspoon asafoetida, 1 teaspoon cumin, 1 tablespoon ginger paste, 1 tablespoon garlic paste and stir well.

2. Saute for 2 - 3 minutes. Add 230 grams onions and fry till translucent.

3. Add 2 green chili, 270 grams tomato and saute till the tomatoes gets soft and pulpy.

4. Now, add 1 tablespoon turmeric, 1 tablespoon paprika,, 1 tablespoon coriander powder, 2 tablespoons chicken stock cubes, 1 teaspoon garam masala, 1 teaspoon salt and mix well.

5. Add 500 grams chicken keema and mix well. Cook for 10 - 12 minutes.

6. Add 2 tablespoons coriander, 1 tablespoons lemon juice and mix well.

7. Garnish with coriander.

8. Serve with roti.