Keema Anda Curry - SK Khazana

Chicken mince and boiled eggs cooked in a delicious yet simple and flavourful gravy This is a Sanjeev Kapoor exclusive recipe.

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Keema Anda Curry - SK Khazana
Main Ingredients Chicken mince (keema), Eggs (anda)
Cuisine Indian
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Keema Anda Curry - SK Khazana

  • 250 grams Chicken mince (keema)
  • 3 Eggs (anda) boiled & peeled
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 Large onion finely chopped
  • to taste Salt
  • 1 tablespoon Ginger-garlic paste
  • 1 tablespoon Red chilli paste
  • 1 cup Fresh tomato puree
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • to taste Black peppercorns crushed
  • 1 tablespoon Butter
  • 1/2 tables to garnish Fresh coriander leaves chopped


  1. Heat oil in a non-stick pan, add cumin seeds and onion, mix and sauté till lightly browned.
  2. Add salt, ginger-garlic paste and red chilli paste, mix and saute for a minute.
  3. Add tomato puree and mix well. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix and sauté till oil separates from the masala.
  4. Add chicken mince and mix well. Add salt and mix. Add garam masala powder and crushed peppercorns, mix and cook till the mince is fully done.
  5. Quarter each egg and add to the pan. Add butter and coriander leaves and mix gently.
  6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.