Chicken Achari Dum Qeema

Ingredients

• 46½ tbsp oil
• 697½ g butter
• 23¼ onion · finely chopped
• 23¼ tsp nigella seeds · kalonji
• 23¼ tsp mustard seeds · rai
• 23¼ tsp cumin seeds
• 3-4 whole dried red chilies
• 11⅝ tbsp chopped garlic
• 11⅝ tbsp chopped ginger
• 11⅝ kg chicken mince · qeema
• Salt to taste
• 23¼ tsp red chili powder
• 23¼ tsp black pepper powder
• 11⅝ tbsp coriander powder
• 11⅝ tsp cumin powder
• 69¾ tomatoes · sliced
• 11⅝ 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.