Achari Chicken Keema

Ingredients :

500 gms Chicken Keema
3 medium sized onions - finely chopped
3 medium sized tomatoes - finely chopped
1 cup curd
2 chopped green chili
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp chicken masala
salt to taste
2 cloves
1 bay leaf
1 tbsp chopped coriander
4 tbsp mustard oil

To Roast & Grind :
4 dry red chilies
1 tbsp fennel seeds (saunf)
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
1/4 tsp onion seeds (kalonji)
1/4 tsp fenugreek seeds (methi dhana)

Method :
Marinate chicken keema with little turmeric powder and keep aside for 10 mins. Wash the keema and keep aside. Whisk curd well and add turmeric powder, red chili powder and chicken masala. Whisk it again and keep aside.
Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds and fenugreek seeds for few seconds. Remove from the heat and allow to cool.
Grind in a mixer to coarse powder and keep aside. Heat mustard oil in a pan or kadhai.
Temper cloves, bay leaf & cloves. Add chopped onions and fry for a minute. Add ginger-garlic paste and saute a while.
Add chopped tomatoes and mash the pulp. Add keema and spices powder. Saute a while.
Add whisked curd and salt to taste. Cook it covered on low flame for 15-20 mins till oil separates and keema is cooked. Garnish with chopped coriander. Serve hot with rice.