Description - Step 1

Step 1: Cook the Keema

Heat oil in a pan over medium flame. Add chopped onion and sauté until soft and translucent. Stir in ginger-garlic paste and green chilli; cook briefly until aromatic. Add chicken keema and cook for 6–8 minutes, breaking lumps with a spatula. Mix in turmeric, red chilli powder, coriander powder, garam masala, and salt. Continue cooking until the chicken is fully done, and the moisture evaporates completely. Add chopped coriander leaves and let the filling cool fully.