Cooking it right now… And it’s white :s
I used to add yogurt to it so i would think k that’s why it’s white but today tou it was your basic onion-ginger-garlic-tomato masala :s
How to make it darker?
Edit: These automatic tags are useless 
Re: Chicken Qeema
After adding ground cumin mine usually turns a bit brown.
Re: Chicken Qeema
I make sure my masala is quite dark by frying onions quite dark, Mine goes darker after adding garam masala.
Re: Chicken Qeema
Is it chicken breast qeema..??That is always whiter as compared to chicken thigh qeema.If you have to make it darker,and are using onions,fry them to a dark brown before adding qeema or I often use a spoon of tomato paste (store bought) to give salans etc a rich reddish brown color.
Re: Chicken Qeema
How much masala do i need for half kg of qeema? I added one onion, one tomato, a couple of cloves of garlic, small amount of ginger etc... It didn't seem enough :s
Dunno where i went wrong last night.. White color ended up being the least of my worries... Qeema still smelled chickeny and tasted it pretty strong...
I made some more masala today and bhunofied the qeema in it again... The taste and smell just wouldn't go away... Gave the whole thing to maid
Re: Chicken Qeema
One onion for half kg qeema seems less. We use about 4-5 medium sized onions for half kg. and we use ginger garlic in paste form. You can add yogurt with tomato, red spice powder,and a pinch of garam masala, bhonofy it all too well, before adding mince, that should give you a brownish color.
Re: Chicken Qeema
To get rid of the chickeny smell, make sure you bhoonify the qeema with ginger/garlic until ALL the water has dried up. The qeema needs to be as dry as the one you find in a qeemay wala samosa - if you wanna be really sure. (TIP: Smell it when its all liquidy and then smell after you think it's dried up - should be smelling a bit like ginger/garlic) After that, I throw in the tomato/yogurt/haldi/peas/potatoes whatever and then add masala and salt last.
Also, try using at least 4-5 cloves of garlic and 3/4 piece of ginger. I like it chopped finely because I love being able to taste the ginger garlic flavour in it.