Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke. Turn off the heat and let it cool.

Reheat the mustard oil over medium-high heat. Add coriander seeds, black peppercorns, bay leaves, dry red chillies, and black cardamoms and allow them to splutter.

Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell subsides.

Add ground onions and cook for 7-8 minutes until golden brown.

Mix in the chopped tomatoes until they become mushy.

Add green chillies, kashmiri red chilli powder, salt, turmeric, red chilli powder, coriander powder, and nutmeg powder. Mix well and cook until the oil releases to the surface.

Add curd, mix well and cook for a few more minutes.

Add the minced chicken and cook for 5-6 minutes until it changes colour and is no longer pink.

Add the chicken liver (kaleji) to the pan, and mix it well. Cook for 3-4 minutes until the liver is lightly browned.

Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the keema and kaleji are cooked through.

Add dry fenugreek leaves and garam masala powder and mix.

Garnish with fresh coriander leaves.