Mazedar Dam Keema

Chicken mince half kg
Salt according to taste
Red chill powder 1 tsp
Pisa garam masala 1/2 tsp
Chana powder 2 tsf
Khashkhash powder 1 tsp
garlic paste 1 tsp
ginger paste 1 tsp
Badyan phool powder 1 pinch ( 1 chutki)
Chopped onion 2 medium size
yogurt (dahi) 250 gram
Green chill chopped 1 tsp
Green coriander chopped 2 tsp
Oil 1/2 cup
1 piece of bread and heated coal for smoke.

METHOD:

First Take a bowl add chicken mince , yogurt, salt, red chill powder, ginger, garlic paste ,chana khashkhash powder, badyan phool powder, garam masala powder into it , mix well put it into refrigerator for 2 hours for marination.
Take another pan , on flam add oil ,when it get hot add chopped onion, fry it till brown color appears.

Then add marinated mince into it and fry till all water absorbed and oil appear.


Sprinkle chopped coriander and green chill.

Put a piece of bread in the center of pan put it over a heated coal( when it become red) add 1 tsp oil over the coal and immediately close the lid for 5 minutes.

After that remove the coal and dish out.Serve a tasty dish with hot naans, paratha and raita!