This Karahi Chicken Keema dish which is a medley of onion, tomatoes, spices and chicken keema can be served along with both rice and roti.
Heat vegetable oil and ghee in a karahi. Add green cardamom, cinnamon and clove.
Add onion and fry until slightly browned.
Add ginger garlic paste and fry until golden brown.
Now add tomato and curd and cook for 2-3 minutes until tomatoes are mushy.
Add green chilli, coriander seeds, turmeric powder, Kashmiri red chilli powder, black pepper powder and cumin powder and cook until oil separates from the side.
Add chicken keema and salt and cover and cook until it is cooked.
Now add mint leaves, kasuri methi, spring onion greens, ginger, lemon juice and garam masala and mix well.
Garnish with fresh coriander.
Serve hot with any Indian bread.
Wash the chicken keema in a strainer so that it doesn't get washed away.
You can make mutton keema in the same way. It will take more time to cook though.