Ingredients
- 10 cloves garlic minced
- 1 large chunk ginger minced
- 1 ⅓ lb (600 g) minced chicken
- 7 (800 g) tomatoes chopped
- salt to taste
- 1.5 teaspoon sugar or to taste
- 2 teaspoon red chilli powder or to taste
- 1.5 teaspoon coriander powder
- 1.5 teaspoon cumin powder
- 0.5 teaspoon nigella seed (kalonji)
- 3 green chillis
- coriander as needed
- oil as needed
Instructions
- Heat as much oil as you desire in a pan. Add the minced garlic and ginger and saute on high till become lightly golden. I was too lazy to mince my ginger and garlic, so I sliced it.
- Add the minced chicken. Saute on high till it no longer remains pink
- Add all the tomatoes, spices and green chillis, Continue to saute on high heat. The tomatoes will release a lot of moisture - we are aiming to dry all this moisture out. Stand close by and saute (bhoon) the mince till it dries out.
- Garnish with coriander, julienne cut ginger and green chilli and serve hot with chapatti
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