4(2 sets)pav buns,slit halfway through horizontally
Instructions
To make the chicken keema
In a kadai on medium flame, heat oil and 2 tbsp butter.
Add cumin seeds and let it splutter.
Add the chopped onions and saute until the onions turn translucent.
Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
Add the chopped capsicum, cover with a lid and cook for a minute.
Add turmeric powder, red chili powder, kashmiri chili powder and coriander powder. Mix well and cook until oil leaves the masala.
Add the chopped tomatoes, minced meat and green peas along with the required salt. Mix well and add just a dash of water and cook with the lid on for 15-20 minutes. (Stir in between at intervals and break any large clumps of meat)
After 20 minutes, the tomatoes would have melted and the chicken would have been cooked. Add the pav bhaji masala and mix well and cook for another 5 minutes.
Add kasuri methi and lemon juice. Mix well.
Add 1 tbsp of butter and coriander leaves. Mix well.
To toast the pav buns
In a tawa on medium heat, add butter, pav bhaji masala and coriander leaves. Mix well and spread it on the tawa.
Coat the inside of the slit pav buns toast them slightly.
Coat the top and the bottom of the pav buns too and toast them.
Serve with hot chicken keema masala, chopped onions and a small piece of lemon on the side.
Notes
For a healthier version, you can use oil instead of butter.
Make sure that the onions, tomatoes and capsicum are very finely chopped.
Make sure to break any large clumps of chicken while cooking it.
Do not add a lot of water initially while cooking the meat as the chicken will let out water which will be enough to cook.
If the chicken is not cooked, then let it cook for an addition 5-10 minutes with the lid on.
Chicken can also be replaced with lamb or goat meat. But cooking takes much longer time than chicken.
If the curry dries up, then add some more water and adjust according to taste.