Crispy Chicken Keema Smashed Potato Salad

Toppings

1. 1

   Use these as garnish when assembling the salad.

Main

2. 2

   Crispy Potatoes: Boil baby potatoes until tender, then smash them. Toss the smashed potatoes with olive oil, Kashmiri chili, roasted cumin, black pepper, and salt. Air‑fry at 400°F for 15–20 minutes, shaking halfway, until the potatoes are golden and crispy.

3. 3

   Chicken Keema: Heat oil in a pan over medium heat. Sauté diced red onion, minced garlic, and ginger paste until fragrant, about 2 minutes. Add ground chicken and cook, breaking it up, until browned, roughly 5–7 minutes. Stir in Shan Keema Masala, tomato paste, chopped tomato, green chilies, ¼ cup water, and chopped cilantro. Continue cooking until the chicken is fully cooked and the mixture thickens, about 8–10 minutes.

4. 4

   Creamy Cilantro‑Mint Sauce: In a blender combine Greek yogurt, chopped cilantro, mint leaves, green chilies, minced garlic, lemon juice, roasted cumin, chaat masala, 2–4 tbsp water, and salt to taste. Blend until smooth and creamy. Adjust consistency with additional water if needed.

5. 5

   Quick Pickled Onions: In a small saucepan combine vinegar, ¼ cup water, sugar, and ¼ tsp salt. Heat gently, stirring until the sugar and salt dissolve. Pour the hot brine over thinly sliced red onion in a bowl. Let rest for 20–30 minutes, then drain before using.

6. 6

   Assemble: In a large serving bowl combine the crispy smashed potatoes, chicken keema, sliced cucumber, and pickled onions. Add about one‑third of the cilantro‑mint sauce and toss gently to coat. Drizzle the remaining sauce over the top. Garnish with roasted papad, chopped cilantro, and a squeeze of lemon to taste.