Keema Anda Korma (Chicken Mince & Egg Curry)

          Turn your usual keema curry into an amazing dish by adding few eggs to it. It will immediately take the dish into a next level. I also added some green peas, but it is purely optional. In this recipe, I have used chicken keema (mince). 

           However, you can also go in for mutton keema as per your preference. This is a great party recipe, where you can serve along with jeera rice, pulao, plain biryani, tandoori roti, naan or roomali roti. So check out the step by step pictorial recipe to prepare it.

• 400 gms. chicken mince / keema
• 2-3 eggs, boiled
• 1/2 cup green peas 
• 3 tbsp. oil 
• 2 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1/2 mace
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tbsp. tomato paste / puree of one tomato
• salt to taste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. ghee 

          Make slight gashes on the eggs and keep them aside. Make a smooth paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.

          Heat oil and stir fry the eggs till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.

          Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.

          Add 1 & 1/2 cups water, fried eggs and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency. 

          When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.

                        Heat oil & stir fry eggs till light brown. Drain & keep aside. 

                     Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms, 
                     cloves & mace. Sauté for a few seconds.

                        Add onion paste & sauté till the moisture evaporates. 

                        Add spice paste & stir fry till oil separates.

                       Add beaten yoghurt & kasuri methi. Mix well & stir fry for 2 minutes. 

                       Add chicken mince & give it a stir. Cook on a low flame for 4-5 min.

                       Add 1 & 1/2 cups water, fried eggs & green peas. Bring to a boil & 
                       simmer, covered till the gravy comes to a desired consistency. 

                      When done, switch off the flame. Add ghee & coriander leaves. 

                                Serve with any type of rice or Indian bread.