Step 1: Sauté Onions

Heat 1 tablespoon of oil in a pressure cooker pan. Add 1 bowl of chopped onions and fry until they turn translucent, about 1-2 minutes.

Step 2: Add Green Chillies and Ginger Garlic Paste

Add 5-6 chopped green chillies and 2 teaspoons of ginger garlic paste to the pan. Fry well for about 1 minute until the raw smell disappears.

Step 3: Incorporate Tomatoes and Salt

Add half a bowl of chopped tomatoes and salt to taste. Continue frying for 1-2 minutes until the tomatoes soften.

Step 4: Add Dry Spices

Add some crushed kasuri methi, 1 teaspoon garam masala, 1 teaspoon chat masala, 1/2 teaspoon pav bhaji masala, 1/2 teaspoon pepper powder, 2 teaspoons chilli powder, and 1/4 teaspoon turmeric powder. Mix all the spices thoroughly and fry for 2-3 minutes until the oil starts to separate from the mixture.

Step 5: Add Curd

Reduce the flame to low. Add half a cup of curd and mix it into the spice mixture. Continue frying for 2-3 minutes until the curd blends well and oil separates again.

Step 6: Add Chicken

Add 150 grams of fine chopped chicken to the mixture. Mix well to coat the chicken with the spices and cook for 1-2 minutes.

Step 7: Add Fresh Herbs and Pressure Cook

Add chopped pudina and coriander leaves. Mix once more. Add a small amount of water (approximately 1/4 to 1/2 cup). Close the pressure cooker lid and cook for 1 whistle.

Step 8: Finish the Kheema

Once the pressure is released, open the cooker. If there is any excess water, dry it out by cooking on medium flame for 3-5 minutes until the kheema is thick and slightly dry.

Step 9: Serve Chicken Kheema

Plate the chicken kheema, garnish with fresh onion rings and a dollop of butter. Serve hot with pav.

Step 10: Prepare Stuffed Chicken Kheema Pav

Take a pav and make a slit in the middle, creating a pocket for the filling.

Step 11: Stuff and Garnish the Pav

Fill the pav with the prepared chicken kheema. Add some fresh chopped onion pieces inside. (Optional: you can also add grated cheese).

Step 12: Final Presentation of Stuffed Pav

Serve the stuffed chicken kheema pav immediately, optionally garnished with a sprig of coriander.

• Fry the curd on low flame until oil separates to prevent curdling.

• You can add cheese inside the stuffed pav for extra flavor.

• Serve the kheema pav hot with extra butter and onion rings.

• This dish can also be prepared in a regular kadhai (wok) instead of a pressure cooker, though cooking time for chicken might increase.