Ingredients Minced Chicken - 1lb (Around 450 gms, I minced the regular chicken in food processor) Onions - 2 Numbers (Large) Tomatoes - 2 Numbers (Medium) Green Chili - 1-2 Numbers Turmeric Powder - 1/2tsp Mustard Seeds - 1/2tsp Chana Dal - 1 Tbsp Curry n Coriander Leaves - Few Oil - 2 Tbsp Salt - As Needed Ingredients to Roast Cinnamon - 2" Stick split in to two Cloves - 2 Numbers Coriander Seeds - 2 n 1/2 Tbsp Cumin Seeds - 1/2tsp Poppy Seeds - 1/2 tsp Whole Dried Red chilis - 2-3 Numbers Garlic - 5-6 Numbers Ginger - Equivalent to garlic

Method Clean the chicken, drain the water completely then mince it. I used regular mixie and used pulse mode to mince it (Pic 3). In a tsp of oil roast the ingredients given under "To Roast" (Pic 1) and make a fine paste by adding little water. Heat oil in a kadai/pressure pan, add mustard seeds, when it splutters add chana dal. When dal turns golden brown add chopped onions and sauté well. Add chopped tomato, curry leaves, turmeric powder, salt and slit green chilis. When tomato completely mashed well (Pic 2) add ground masala paste (Pic 2), minced chicken, adjust salt and pressure cook with 1/4 cup water for 2-3 whistles in medium flame. When pressure goes off add finely chopped coriander leaves. When it is watery you can cook for another couple of minutes to get thick/dry (Pic 4). Goes very well with Rice, Chapathi and Tiffin Varieties. Variations You can make the same curry with lamb as well. You can add 1/4 cup of green peas if you like.