Chicken Keema

Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.

• 1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
• 1/4 cup olive oil
• 1 pinch asafetida powder
• 2 serrano or bird’s eye chiles
• 1 bay leaf
• 4 curry leaves
• 1 tablespoon dried fenugreek leaves
• 2 teaspoons ground turmeric
• 1 cup chopped yellow onion
• 2 tablespoons chopped fresh ginger
• 4 garlic cloves, peeled and minced
• 2 cups chopped tomatoes
• 1 tablespoon salt
• 1/2 cup plain Indian or Greek yogurt
• 1 cup frozen green peas
• 2 pounds ground chicken
• 6 teaspoons butter
• 1 tablespoon black pepper
• 1 teaspoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1/4 cup chopped cilantro

1. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
2. Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
3. Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
4. Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
5. Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
6. Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
7. Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.