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

 :**

500 grams chicken keema (minced chicken)
30 ml refined oil
1 large onion, finely chopped
2 tomatoes, finely chopped
30 gramss ginger garlic paste
6 grams cumin powder
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder (adjust to taste)
15 grams Salt
130 grams fresh coriander leaves, chopped
Lemon wedges for serving

**Instructions:**

1. **Cooking Chicken Keema:**
   Heat oil in a large pan or tawa over medium heat.
   Add chopped onions and sauté until golden brown.
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.
   Add chopped tomatoes and cook until they become soft and the oil starts to separate.
   Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
   Add minced chicken (keema) and cook until it's browned and cooked through, breaking up any lumps with a spatula.

2. **Finishing Touch:**
   Once the chicken keema is cooked, adjust the seasoning if needed.
   Sprinkle fresh coriander leaves over the keema.
   Squeeze some lemon juice over the keema for extra flavor.

 Mini Saffron Garlic Naans:

**Ingredients:**

500 grams all-purpose flour
125 grams curd (Dahi)
6 grams baking powder
5 grams baking soda
4 grams salt
5 grams sugar
30 gramss ghee (clarified butter)
30 gramss garlic, minced
A pinch of saffron strands soaked in warm milk
Water (as needed for kneading)
Butter for brushing

**Instructions:**

1. **Prepare the Dough:**
   In a large bowl, combine all-purpose flour, Curd (Dahi), baking powder, baking soda, salt, and sugar.
   Add ghee, minced garlic, and the saffron-soaked milk. Mix well.
   Gradually add water and knead the dough until it's soft and smooth. Cover the dough and let it rest for about 12 hours.

2. **Rolling and Cooking Naans:**
   Divide the dough into small portions to make mini naans.
   Roll each portion into a small circle or oval shape using a rolling pin.
   Heat a tawa or griddle over medium-high heat.
   Place the rolled naan on the hot tawa and cook until bubbles appear on the surface.
   Flip the naan and cook the other side until it's golden brown.
   Optionally, you can brush the naan with butter for added flavor.

Serve the Tawa Chicken Keema hot with the Mini Saffron Garlic Naans. Enjoy your delicious meal!