Plant based Chicken Kheema Muttar

INGREDIENTS

• 1 Packet Blue Tribe Plant Based Chicken Keema (Defrosted)
• 2 Tbsp Neutral Oil (Canola, Sunflower, Groundnut)
• 1 inch stick Cinnamon
• 1 tsp Whole Black Peppercorns
• 2 Cardamom pods
• 2 Bay Leaves
• 1 tsp Cumin Seeds
• ½ cup Finely Chopped Onions
• 2 Tbsp Ginger-Garlic Paste
• ½ Cup Tomatoes (Grated or Pureed)
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala
• 1 Tbsp Coriander Powder
• 1 Tbsp Kasuri Methi
• ½ cup Boiled Green Peas
• 2 Tbsp Coconut Cream (optional)
• 1 Tbsp Chopped Coriander Leaves
• Salt to taste

METHOD

• 1. In a kadhai or pan heat up the oil on a high flame. Add the whole spices once the oil is hot. Once the cumin blooms, add in the onions and sautee until golden brown.
• 2. Add the ginger garlic paste and cook until aromatic. Once this begins to brown, add in the tomatoes and mix well. Turn down the heat to a medium flame
• 3. Once the mixture begins to simmer, add the ground spices and allow to simmer until the oil begins to separate along the sides
• 4. Add the kasuri methi and coconut cream, mix well and season with salt.
• 5. When fully incorporated, add the Blue Tribe Plant Based Chicken Keema to the pan and allow it to cook for 6-8 minutes
• 6. Add in the boiled peas, stir and finish with the freshly chopped coriander. Serve hot with some pav or paratha, some thinly sliced onions and a wedge of lime.