Keema Choley

Ingredients:

Garbanzo beans or Choley ~ 1 can, it said 1lb 13oz.
Ground Chicken (Keema) ~ 1 lb.
Onion ~ 2 medium blended/chopped
Tomato ~ 2 medium chopped
Green Chillies ~ 5/6 chopped
Garlic Clove ~ 1 clove chopped
Elaichi or Cardamom ~ 5
Laung or Cloves ~ 5
Darchini or Cinnamon sticks ~ a small one
Jeera or Cumin Powder ~ 1 tsp
Garam masala Powder ~ 1 tsp
Red Chilli Powder ~ your choice
Salt to taste
Coriander leaves ~ for garnish

For Marinating the Chicken:

Ginger Paste ~ 2 tsp
Garlic Paste ~ 2 tsp
Yogurt ~ 2 -3 tbsp

Method:

Marinate the ground chicken with yogurt, 2 tsp of ginger paste, 2 tsp of garlic paste and little salt. Keep it aside for 2-3 hours. I often do it night before so it’s just ready to be cooked by evening.
Make a paste of the onions. Quick Tip: I make a paste or chop onions when I have extra time. They stay in the fridge good for 3/4 days
Heat Oil in a Kadai /Frying Pan
Coarsely pound the Elaichi (Cardamom), Laung (Cloves) & Darchini (Cinnamon Sticks) and add it to the oil
Add the chopped garlic and the green chillies.
As soon as you get the fragrant smell of garlic rising add the onions.
Add a little sugar and fry them till they are light brown in color.
Add the chopped tomatoes
Continue light frying till oil separetes from the paste.
Add the marinated Keema (ground Chicken)
Continue cooking till the Keema changes color. Stir so that the keema transforms to a granulated mass. Since ground chicken here is machine processed, when raw, they are like a soft paste.
Add the Cumin & Red Chilli Powder. Mix well.
Add the choley.
Cook for some more time till all the ingredients are well blended.
Add little water, salt and garam masala powder. Cover and Cook
Cook till choley and keema are done.

Garnish with coriander leaves.
If you want add hard boiled eggs cut into half on top.