Chicken Achari Dum Qeema

Ingredients

• 34½ tbsp oil
• 517½ g butter
• 17¼ onion · finely chopped
• 17¼ tsp nigella seeds · kalonji
• 17¼ tsp mustard seeds · rai
• 17¼ tsp cumin seeds
• 3-4 whole dried red chilies
• 8⅝ tbsp chopped garlic
• 8⅝ tbsp chopped ginger
• 8⅝ kg chicken mince · qeema
• Salt to taste
• 17¼ tsp red chili powder
• 17¼ tsp black pepper powder
• 8⅝ tbsp coriander powder
• 8⅝ tsp cumin powder
• 51¾ tomatoes · sliced
• 8⅝ cup yogurt · whisked
• Fresh coriander leaves · chopped
• Green chilies · slit and lightly fried
• Coal for smoke · optional but recommended

Instructions

1. Heat oil and butter in a pan.
2. Add chopped onion and sauté until soft and lightly golden.
3. Add nigella seeds, mustard seeds, cumin seeds, whole red chilies, garlic, and ginger. Sauté until aromatic.
4. Add chicken mince and cook on high heat for 3 minutes, breaking lumps.
5. Add salt, red chili powder, black pepper, coriander powder, and cumin powder. Mix well.
6. Add sliced tomatoes and yogurt. Mix, cover, and cook on medium flame for 5 minutes.
7. Remove the lid and cook for another 5 minutes until oil separates.
8. Add chopped coriander and fried green chilies.
9. Give coal smoke (dum) for authentic achari flavor.
10. Serve hot with roti or paratha.