- Chicken Keema – 250 gms
- Peas – 1/2 cup
- Potato – 1, cubed
- Onion – 2, chopped
- Ginger Paste – 2 tsp
- Garlic Paste – 1 tsp
- Tomato – 1, chopped
- Green Chilli – 4, chopped
- Curd – 2 tbsp
- Salt, Turmeric – as required
- Bay leaf
Mix ginger garlic paste, salt, turmeric, green chilli and curd with the keema and keep aside for 30 minutes.
Add oil in a pan. When it is hot, add the bay leaf. Then add the chopped onions and fry till golden brown.
Add the potato cubes with salt and turmeric and fry for 1 minute.
Add the marinated keema and stir continuously. Keema will release lot of water and will get cooked in its own juice.
Add chopped tomato and continue cooking with a lid over low heat till the keema is almost cooked and the water is reduced. Then add the peas and mix well. Cook with the lid on.
When water is completely absorbed, and potatoes are done, check the seasoning. Serve with Paratha.