Qeema Karahi to dhoom machae gi - Bakhoor wali smoky Qeema Karahi Recipe

Smoky Qeema Karahi Ingredient Chicken & Marinade • Qeema (chicken/mutton/beef) 1 kg • Yogurt 3 tbsp • Lemon juice 2 tbsp • Ginger garlic paste 1 tbsp • Salt 1 tsp • Red chili powder to taste • Turmeric powder ½ tsp • Paprika powder 2 tsp (for color) • Cooking oil 1/4 cup • Onion 1 big, chopped • Tomatoes 4 large, cut into big chunks • Salt to taste Garnish • Green chili, sliced • Fresh ginger, julienne cut • Fresh coriander, chopped • Lemon slices • Tomato slices Charcoal Smoke (Dum) • Charcoal piece 1 small • Oil or ghee ½ tsp Preparation 1. Mix qeema with yogurt, lemon juice, ginger garlic paste, salt, red chili powder, turmeric powder and paprika powder. Keep aside for 30 minutes for marination. 2. Heat oil in a karahi. Add chopped onions and fry until light golden. 3. Add marinated chicken mince and cook on medium-high heat, breaking any lumps, until it changes color and releases moisture. 4. Allow to cook until water dries and then bhoonify the qeema until it leaves oil. 5. Cook for 2–3 minutes. 6. Add chopped tomatoes and mix. Cook on medium heat for 10–12 minutes until tomatoes are soft and oil separates. Do not overcook the tomatoes. Leave them a little chunky. 7. For smoky flavour, heat a small charcoal piece until red hot. Put it in a small foil bowl and place it in the karahi. Drizzle ½ tsp oil or ghee over the charcoal and immediately cover with a lid for 3–5 minutes. 8. Remove the foil bowl. Add fresh ginger, coriander, lemon slices, tomato slices and green chilies and lemon juice. Give a final mix and serve hot.