Ground Chicken/Ground Turkey- 1/2 lb
Chick peas (kabuli chana)  1.5 cup 
Onion 1 
Tomato 1 
Green chilli 2 
Garlic 4-5 
Ginger an inch 
Bay leaves 2-3  
Red chilli powder  1 tsp. 
Turmeric Powder    1 tsp. 
Coriander powder  1  tsp. 
Garam Masala Powder   1 tsp.
Ground Garam Masala- 2 cinnamon sticks, 2 cloves 
Vegetable oil 4 tbsp. 
Tea  1 tsp. 
Salt to taste   
Coriander leaves 

1.Soak chick peas in water for overnight. 

2. Take a small piece of white cloth. Place some tea leaves in 
the centre, gather the cloth and seal its mouth so that tea 
leaves don't fall out. Keep this in the pressure cooker along 
with chick peas. Pressure cook until tender. Tea adds brown 
color to the chick peas 

3.Boil the kheema separately for 2 mins in a microwave

4.Cut onion, tomato and green chilli. Grind it in mixie along 
with ginger and garlic and make paste.

5.Heat oil in a pan , pour the ground garam masla and fry bay 
leaves for 30 secs.Add the paste and fry on medium heat until 
golden brown (The oil starts separating from the mixture).

6.Add red chilli powder, turmeric powder, coriander powder, and 
salt. Mix well. Fry for 2-3 minutes.

7.Pour the kheema and mix it well.

8.Add water enough to make thick gravy. Bring the gravy to boil.
 
9. Add cooked chick peas (along with the water in which it was 
cooked, remove tea cloth). Stir well and cook over medium heat 
for 5-7 minutes. 
    
Garnish with chopped green coriander leaves and serve hot