Chicken Keema Ghotala

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, mashing them with your spatula, until they break down completely and become pulpy.
   • Add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the salt. Mix thoroughly.
   • Continue to cook the masala for 3-4 minutes, stirring frequently, until it darkens in color and you see oil separating from the sides. This is crucial for a deep flavor.
3. 3

   Cook the Chicken Keema

   • Add the minced chicken to the pan. Immediately start breaking it up with your spatula to prevent lumps from forming. Mix it well to coat with the masala.
   • Increase the heat to medium-high and cook for 5-7 minutes, stirring continuously, until the chicken is no longer pink.
   • Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes until the chicken is tender and the gravy has thickened.
4. 4

   Create the 'Ghotala'

   • Uncover the pan. If using, add the butter and let it melt into the keema. Use your spatula to create a small well in the center of the mixture.
   • Crack both eggs directly into the well. Let them set for about 30 seconds without stirring.
   • Begin to gently scramble the eggs within the well. As they start to cook, gradually mix them into the surrounding chicken keema.
   • Continue to stir and cook for 2-3 minutes until the eggs are fully cooked and integrated into the keema, creating a rich, scrambled texture.
5. 5

   Finish and Serve

   • Sprinkle the garam masala and crushed kasuri methi over the dish. Stir well to combine all the flavors.
   • Turn off the heat and garnish generously with freshly chopped coriander leaves.
   • Serve immediately with hot, butter-toasted pav, sliced onions, and lemon wedges on the side.