Chicken Kheema
Chicken Kheema (in tomato mint gravy) 250 gms chick breast minced 1 large onion chopped finely 1 heaped teaspoon ginger garlic paste 2 tomatoes and two hands full mint leaves ground together 2 tablespoon Worcestershire sauce 1 tablespoon kanda lasun masala ( if you don't have this add red chilli powder and a teaspoon of cumin-coriander powder) Salt to taste. 2-3 pieces each of whole clove, cardamom, star anise, cinnamon, pepper, bay leaves. Heat 2 tablespoon oil, add the whole spices followed by the ginger garlic paste and onions. Saute till the onions wilt and change colour. Add the kanda lasun masala, salt and the mince. Saute on high heat stirring and breaking up any big lumps of mince, until the mince starts changing colour. Reduce the heat, add the Worcestershire sauce and the tomato mint paste. Cover and let cook until the mince is done and oil comes up. Serve hot with parathas or fried rice or just plain rice.