Dry roast the cinnamon stick, green cardamom, cloves, black peppercorns, stone flower, and star anise in a pan over medium heat until fragrant.

Allow them to cool, then grind into a fine powder. Set aside.

Heat mustard oil in a wok over medium-high heat until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.

Add the bay leaves and let them sizzle.

Add the chopped onions and cook until they turn slightly golden brown.

Next, add the ginger garlic paste and stir until the raw smell disappears.

Add the green chillies, stir and add coriander powder, roasted cumin powder, turmeric powder, and Kashmiri red chilli powder. Sauté for a few seconds until the spices are well incorporated.

Add the pureed tomatoes and cook until the oil starts to separate from the mixture.

Add the minced meat and mix well. Cook over high heat until the chicken changes colour.

Cover and cook on low-medium heat until the keema is tender, adding a dash of water if needed, and stirring occasionally to prevent sticking.

Add salt, dry fenugreek leaves, the prepared keema masala powder, fresh coriander, and chopped ginger. Mix well.

Add the butter, mix, cover, and cook for 3-4 minutes to allow the flavours to blend well. For a dry keema, cook further until all moisture evaporates completely.

Allow the chicken keema to rest for a few minutes before serving.

Garnish with freshly chopped coriander leaves.

Serve hot with pav (bread), roti, naan or rice accompanied by yogurt, raita or a simple salad to balance the rich flavours.