Indian Spiced Chicken Keema Toast

Method

1. Bloom Cumin. Heat oil in a pan and drop in cumin seeds, letting them sizzle and splutter.
2. Sauté Aromatics. Add finely chopped onions and green chilies, cooking until the onions turn translucent.
3. Add Ginger-Garlic. Stir in a spoonful of ginger-garlic paste and sauté until the raw smell disappears.
4. Cook Tomatoes. Toss in the chopped tomatoes, cooking until they soften and break down into a paste.
5. Spice Base. Add the turmeric, chili powder, and garam masala, stirring well into the tomato-onion base.
6. Brown Ground Meat. Add the ground chicken, breaking it apart with a spatula as it cooks to prevent clumping.
7. Add Peas. Stir in the vibrant green peas once the meat is mostly cooked.
8. Simmer. Continue stirring until the chicken is completely cooked through and the moisture evaporates.
9. Steam. Cover with a lid for 2–3 minutes to ensure the peas are tender and flavors melt together.
10. Finishing Touches. Uncover and stir in freshly chopped cilantro and a pinch of warm spices.
11. Toast Bread. Grill thick slices of rustic bread on a pan until perfectly crunchy.
12. Assemble. Pile the spiced chicken keema high onto the toast, garnish with cilantro, and serve with a lemon wedge.