Ingredients:

  • 2 tbsp vegetable oil
  • 1 large onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, slit lengthwise
  • 1 lb ground chicken
  • 2 medium tomatoes, finely chopped
  • 1/2 cup frozen green peas
  • 1/2 tsp salt
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp ground coriander
  • 1/4 tsp cumin powder
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice
  • 1 tbsp butter

Instructions:

  1. Heat the vegetable oil in a large heavy-bottomed skillet or kadai over medium-high heat.
  2. Add the diced onions and sauté for 5–7 minutes until they reach a translucent, golden-brown hue.
  3. Stir in the ginger paste, garlic paste, and slit green chilies. Cook for 60 seconds until fragrant.
  4. Increase heat to high and add the ground chicken. Break the meat apart with a spatula and fry for 6–8 minutes until the meat browns and smells nutty.
  5. Lower the heat to medium. Stir in the turmeric, red chili powder, coriander, and cumin.
  6. Add the chopped tomatoes and salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften into a thick paste and the oil begins to separate from the edges.
  7. Stir in the frozen green peas and cook for 3-5 minutes until tender.
  8. Finish by stirring in the fresh cilantro, lemon juice, and butter for a glossy finish. Remove from heat and serve.