Chicken Keema Pav

Ingredients

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Pepper

  Spices, black

  3 dash or 0.3g

• Cardamom

  Spices

  100g

• Cinnamon

  Spices, ground

  50g

• Bay

  Castella

  100g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• Chili powder

  Spices

  1 tsp or 3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Wonderful Fish-Fri Seasoning

  Zatarain's

  10g

• Seal meat

  Bearded (oogruk), raw (alaska native)

  10g

• Ground chicken

  Raw

  454g

• Chili peppers

  Green, canned

  24g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  2 cup, chopped or 320g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Butter

  Unsalted

  2 tbsp or 28g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Heat a large skillet with oil over medium high heat. Once the oil is hot, add all of the whole spices and let them splutter for 20-30 seconds. Next, add the green chilis and stir. Then, add the diced onions.
2. Cook the onions on medium to low heat, stirring often for about 5-6 minutes until the onions are starting to look translucent. Add a sprinkle of salt stir, and add the ginger and garlic and cook for a few minutes until they are fragrant but not browning.
3. Next add all of the dry spices and cook on low heat for a few minutes, stirring often to help prevent excessive sticking. Add the tomato paste. The mixture will be dry and crumbly at this point so to prevent everything from burning, add little splashes of water (from the measured 1/4 cup of water) at a time and mix after each addition of water. Keep adding water in small amounts until you have a free moving saucy paste and nothing is sticking to the bottom of the pan. (You may need more than 1/4 cup of water)
4. Now add the ground chicken and with the pot on low heat, keep stirring the chicken and the gravy together, while also breaking up the chicken so it is very finely crumbled. Cover the pot while on low heat and let the chicken cook for about 10 minutes covered, stirring occasionally.
5. After 10 minutes, open the lid, add the cilantro, salt to taste, the remaining 1 tsp of garam masala, and the butter and turn the heat off.
6. Serve the keema sprinkled with garnishes of diced onion, sliced radishes, cilantro and sprinkle of char masala.
7. With the keema, also prepare buttered pav (buns) and sprinkle them with small amount of achar masala too!
8. (source: https://thechutneylife.com/recipes/chicken-keema-pav/)