Ingredients

• 1/2 kg - Boneless Minced Chicken
• 1/2 cup - Maida
• 1 tsp - salt
• 1 tsp - turmeric powder
• 1 tbsp - Ginger Garlic paste
• 2 tbsp - Onion paste
• 1 tsp - Garam Masala Powder
• Mustard Oil
• 1/2 bunch - finely chopped coriander leaves
• 2-4 - green chillies finely chopped
• 2 tomatoes

How to Make Boneless Chicken Keema Curry

• Mix the chicken mince with maida, 1 tsp of ginger-garlic paste, coriander leaves, green chillies, 1 tsp salt and turmeric powder. Mix it properly and keep it aside.
• Heat the kadai with required quantity of oil for frying.
• Make small balls out of mixture and fry till golden brown.
• Keep the balls separately.
• Add more oil and fry all the remaining masalas till the oil separates
• Add 2 chopped tomatoes in it. Fry on slow flame. Add salt and turmeric powder.
• Add 2 cups of hot water in it and add the balls.
• Simmer for a while and serve with rice.