Keema Anda Curry - SK Khazana Chicken mince and boiled eggs cooked in a delicious yet simple and flavourful gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Oct 2020 in Recipes Course New Update Main Ingredients Chicken mince (keema), Eggs (anda) Cuisine Indian Course Main Course Chicken Prep Time 11-15 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Keema Anda Curry - SK Khazana 250 grams Chicken mince (keema) 3 Eggs (anda) boiled & peeled 1 tablespoon Oil 1 teaspoon Cumin seeds 1 Large onion finely chopped to taste Salt 1 tablespoon Ginger-garlic paste 1 tablespoon Red chilli paste 1 cup Fresh tomato puree 1 teaspoon Red chilli powder 1 teaspoon Coriander powder 1/4 teaspoon Turmeric powder 1/2 teaspoon Cumin powder 1 teaspoon Garam masala powder to taste Black peppercorns crushed 1 tablespoon Butter 1/2 tables to garnish Fresh coriander leaves chopped Method Heat oil in a non-stick pan, add cumin seeds and onion, mix and sauté till lightly browned. Add salt, ginger-garlic paste and red chilli paste, mix and saute for a minute. Add tomato puree and mix well. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix and sauté till oil separates from the masala. Add chicken mince and mix well. Add salt and mix. Add garam masala powder and crushed peppercorns, mix and cook till the mince is fully done. Quarter each egg and add to the pan. Add butter and coriander leaves and mix gently. Transfer into a serving bowl, garnish with coriander sprig and serve hot. #Black peppercorns #Butter #Coriander powder #Cumin powder #Cumin seeds #Fresh coriander leaves #Fresh tomato puree #Garam masala powder #Ginger-garlic paste #Oil #Red chilli paste #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article