For Kheema
1. Heat oil in a heavy skillet. Add onion and garlic. Cook, stirring, until the onion is wilted. Sprinkle with ginger, curry powder, cinnamon, turmeric, coriander and cumin. Stir to blend.

2. Then add the meat. Cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps. When the meat is no longer pink, add the tomatoes, lime juice, sugar, salt and pepper. Add the hot red pepper flakes if desired.

3. Cover and simmer for 30 minutes. Add the peas and continue cooking until the peas are tender.

4. Remove on a flat tray to cool it down.

For Baati
1. Take a mixing bowl and put all the dry ingredients and spices together. Add 2 tbsp ghee to the dry mix. Mix well.

2. Now make a well in the centre and add water in 4 equal parts while kneading it.

3. Do not over-knead it. The dough has to be firm.

4. Preheat the oven to 165°C. While the oven is preheating, roll the baatis in small balls. Bake them for 15 minutes. Remove the baatis from the oven, flip it around and bake it again for 10-15 minutes.

Assembly
1. Break the baatis on a plate, top it up with kheema and garnish with chopped coriander.

2. Serve with lime wedges.

1. Marinate the chicken with ginger garlic paste and salt and keep aside for a minimum of 25 minutes.

2. Take a kadhai, heat it and add ghee to it. Once the ghee melts, add sliced onions, ginger juliennes, and whole spices to it. Cook on a low flame for 5 minutes.

3. Add the marinated chicken, followed by the green chillies and salt and keep cooking till the water dries from the chicken and forms a thick gravy.

4. Add the coriander paste and cook for 3 minutes. Add lemon juice and balance the citrus with the sugar.

To Serve
1. Serve it with hot flaky Malabar parotta.