Murgi Keema Diye Alu Bhuna (Ground Chicken Curry)

Serves four to five people.

Ingredients:

• Ground chicken - 500 gm
• Diced large potatoes - 2
• Chopped onions - 2 cups
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Garam masala powder (cinnamon, cardamom and cloves) - 1 teaspoon
• Bay leaf - 1
• Cinnamon stick - 1
• Green chili - 4 to 5
• Fried cumin powder - ½ teaspoon
• Ghee - 1 teaspoon
• Salt - 2 teaspoons
• Oil - ¼ cup

Preparation:

• Clean and rinse the ground chicken.
• Boil the chicken with turmeric, salt, garlic and ginger in 1 cup of water in a covered pot.

• Heat oil in a pan and brown the onions.
• Fry the cinnamon, bay leaf and diced potatoes.
• Stir in the chili powder, coriander powder and cumin powder.
• Mix in 2 tablespoons of water.
• Add the boiled chicken and let it simmer over low heat.

• Once the chicken starts to turn brown, add the green chili and garam masala.
• Pour in ½ cup of water and cover.
• Cook over low heat for 5 to 6 minutes.

• As the gravy thickens, stir in the ghee and garnish with fried cumin powder.
• Serve hot with paratha or roti.