Malvani Chicken Keema Pav
This Malvani Chicken Keema Pav turns our Chicken Masala: Malvani Masala into a rich minced chicken filling served with warm toasted pav. The keema stays moist and textured with onion and tomato while the masala brings a distinctly spicy and peppery coastal finish.
Ingredients:
- 500g skinless chicken mince
- 150g onion, finely chopped
- 150g tomato, finely chopped
- 20g Aazol’s Chicken Masala: Malvani Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 15g neutral vegetable oil
- 5g salt
- 80ml hot water
- 10g fresh coriander, chopped
- 8 pav, about 400g total
- 20g butter for toasting the pav
- Optional: sliced onion, green chilli and lemon wedges for serving
Instructions:
1. Heat the oil in a wide pan over medium heat. Add the onion and cook for 6–8 minutes until soft and lightly browned.
2. Add the ginger and garlic and cook for 1 minute. Add the tomato and cook for 5 minutes until it breaks down.
3. Stir in Aazol’s Chicken Masala: Malvani Masala and cook over low heat for 1 minute.
4. Add the chicken mince and salt. Cook over medium-high heat for 6–7 minutes, breaking up the mince with a spoon so no large clumps remain.
5. Add the hot water, lower the heat and cook for another 8–10 minutes until the chicken is cooked through and the masala is moist but not runny. Stir in the coriander.
6. Split the pav without cutting all the way through. Spread with the measured butter and toast cut-side down on a hot pan for 1–2 minutes until lightly golden.
7. Divide the keema into four equal portions and serve each with two toasted pav. Add the optional onion, chilli and lemon only if desired.
Enjoy this Malvani Chicken Keema Pav hot, with the pav ready to scoop up the richly spiced keema.
