Bhopali Keema And Chicken Kaghani by Chef Zakir

Ingredients For Bhopali Keema:

• Mince  1/2 kg
  
• Salt  to taste
  
• Ginger garlic paste  1 tbsp
  
• Capsicum  1
  
• Peas boiled  1/2 cup
  
• Onion  2
  
• Tomatoes  3
• Crushed cumin seeds  1 tbsp
  
• Crushed coriander seeds  1 tbsp
  
• Turmeric  1 tbsp
  
• Chili powder  1/2 tsp
  
• Coriander leaves  1/4 bunch
  
• Oil  1/4 cup
  
• Yogurt  125 gm

Method:

1. First pour oil, add chopped onion fry it then add red onions.
2. Then add chopped ginger garlic paste, mince, roast it well then dry its water.
3. Now add chopped tomatoes, chopped cumin, turmeric, chopped red chilies, coriander, salt, yogurt roast it for 2 to 3 minutes.
4. Then add boiled peas, capsicum simmer it for 6 to 8 minutes.
5. After that remove its cover and add green coriander, take it in a dish.
6. Then add chopped garam masala then serve.

Ingredients For Chicken Kaghani:

• Chicken boneless  1/2 kg
  
• Salt  to taste
  
• Ginger garlic paste  2 tbsp
  
• Crushed black pepper  1 tbsp
  
• Yogurt  250 gm
  
• Fresh Cream  1/2 cup
  
• Boiled tomatoes  2
• Crushed red pepper  1 tsp
  
• Nutmeg mace powder  1/4 tsp
  
• Fennel seeds crushed  1/2 tsp
  
• Ginger  1 medium
  
• Oil  1/4 cup

Method:

1. First pour oil in a pan, add chicken cubes, add ginger garlic paste, fry it till  golden color appears.
2. Then add tomatoes, chopped red chili, chopped nutmeg mace, salt, mix it for 2 to 3 minutes.
3. Then add yogurt, fresh cream, cover and let it be on simmer.
4. Remove its cover after 8 to 10 minutes, roast it on high temperature.
5. In the end add black pepper, chopped fennel seeds, chopped ginger, roast it then serve.