Murg Tawa Seekh Keema(300 gms) + 2 Mini Saffron Garlic Naans

 :

500 grams minced chicken (keema)
1 large onion, finely chopped
2 tomatoes, finely chopped
30 ml refined oil or ghee
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams cumin powder
6 grams coriander powder
6 grams garam masala
Salt, to taste
Fresh coriander leaves, chopped (for garnish)

 Instructions:

1. Heat oil or ghee in a pan or tawa over medium heat.

2. Add chopped onions and sauté until they become golden brown.

3. Add ginger garlic paste and sauté until the raw smell disappears.

4. Add chopped tomatoes and cook until they are soft and the oil starts to separate.

5. Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.

6. Add the minced chicken (keema) and cook until it is fully cooked and the masala is well-incorporated.

7. Keep stirring to ensure the keema doesn't stick to the pan and is evenly cooked.

8. Once the keema is cooked, garnish with fresh coriander leaves.

 For Mini Saffron Garlic Naans:

You can use store-bought mini saffron garlic naans or prepare them at home using your preferred recipe. If you'd like to make them at home, here's a simplified version:

 Ingredients:

Mini garlic naans (store-bought or homemade)
Saffron strands soaked in warm milk (for brushing)

 Instructions for Brushing Saffron:

1. Soak a few saffron strands in a small amount of warm milk for about 1520 minutes.

2. Gently brush the saffron-infused milk onto the surface of the mini garlic naans before serving.

 Serving:

Serve the Murg Tawa Seekh Keema hot, garnished with fresh coriander leaves, alongside the Mini Saffron Garlic Naans. Enjoy this flavorful and aromatic combination!