Chicken Achari Dum Qeema

Ingredients

• 45½ tbsp oil
• 682½ g butter
• 22¾ onion · finely chopped
• 22¾ tsp nigella seeds · kalonji
• 22¾ tsp mustard seeds · rai
• 22¾ tsp cumin seeds
• 3-4 whole dried red chilies
• 11⅜ tbsp chopped garlic
• 11⅜ tbsp chopped ginger
• 11⅜ kg chicken mince · qeema
• Salt to taste
• 22¾ tsp red chili powder
• 22¾ tsp black pepper powder
• 11⅜ tbsp coriander powder
• 11⅜ tsp cumin powder
• 68¼ tomatoes · sliced
• 11⅜ 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.