The Keema should be smooth and fine.
Marinate the keema with ½ of the turmeric powder, red chili powder, salt for 15 minutes.
Finely chop the onion and also the green chilies.
chop coriander leaves as well.
Now heat the oil in a pan.
Temper the oil with Asafoetida.
Now add chopped onion and fry those.
Once fried, add ginger and garlic paste and cook for 1 minute.
Now add marinated Chicken mincemeat and give a thorough mix.
At this point add remaining turmeric powder, red chili powder, and also adjust the salt.
Add Dried mango powder and sugar as well.
Give a thorough mix and keep cooking on low flame.
The mixture will star releasing moisture.
Keep cooking till the moisture evaporates completely.
Add chopped, coriander, chopped green chilies, garam masala powder and also lemon juice.
Mix well and switch the flame off.
Wait till the mixture is completely cold (at room temperature.