A delicious blend of chicken keema and pasta seasoned with spices and topped with fresh cilantro and green chilies. This recipe is a comforting dish that can be adapted to personal taste.
1: Brown one onion.
2: Add 1 tablespoon of ground garlic and 1/2 tablespoon of ground ginger, and cook until fragrant.
3: Add 1 lb of keema and stir fry until it changes color, using a potato masher to break it up.
4: Add masalas: salt, chili powder, 1/2 tsp of ground roasted zeera, 1/2 tsp of ground roasted dhania, a fat pinch of garam masala, a small pinch of haldi, and 1 chicken bouillon cube.
5: Stir in 2 chopped tomatoes and let the mixture cook until the tomatoes release their juices.
6: Mix well and let the keema be half wet and half dry, adjusting salt if needed.
7: Add the boiled pasta and mix well.
8: Add a few dashes of soy sauce, 1/2 bunch of chopped cilantro, and green chilies if desired.
9: Optionally, add ketchup and shredded cheese.
10: Serve topped with chili garlic sauce and crunchies.
