[font=Arial, Helvetica, sans-serif]Kheema mirch 8-12 large-sized green chillies ½ kg chicken mince ¼ cup oil 1 tsp caraway seeds (shahi jeera) 2 medium-sized onions (chopped) 2 tbsp ginger-garlic paste Salt to taste ½ tsp turmeric powder 2 tsp red chilli powder 4 tbsp fresh coriander leaves (chopped) 1 medium-sized onion (sliced) ½ cup yogurt (beaten) 1 tbsp lemon juice Fresh garam masala (powdered) 4 cloves 2 green cardamoms 1-inch stick cinnamon Slit green chillies, de-seed and remove stems. Heat two tablespoons of oil a pan. Add half of the shahi jeera and half of the chopped onions. Sauté for a minute and add half of the ginger-garlic paste. Add chicken mince and sauté for five minutes. Add salt to taste, a pinch of turmeric powder and half of the red chilli powder. Mix well and cook on high heat till completely dry. Let cool. Remove chicken mince in another bowl and mix in half of the chopped coriander leaves. Stuff chillies with half of the chicken mince and if need be, secure with toothpicks. In another pan, heat the remaining oil and add remaining shahi jeera. Add rest of the chopped onions and sliced onions. Fry till golden brown and add remaining ginger-garlic paste, turmeric powder and red chilli powder. Mix well and add the remaining cooked chicken mince. Add yogurt and cook for two to three minutes. Add half a cup of water and mix gently. Place stuffed chillies on this. Sprinkle some salt, freshly made garam masala powder, remaining chopped coriander leaves and lemon juice. Cover and cook on low heat for 10-15 minutes. Serve hot. [/font]
