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Marinate 400 gm chicken keema with 2 tbsp lemon juice, 1 tsp turmeric, salt, 1 tsp ginger garlic paste, 1 tsp red chilli powder and 1 tsp cumin powder. Keep aside for about 30 minutes.
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In a pan, add 2 tbsp chopped onion along with 2 bay leaves and 3-4 black peppercorns.
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After the onions turn brownish pink, add 1 tsp chopped green chillies.
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Add 2 chopped tomatoes and let it cook.
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Add the marinated chicken to the mix and let it cook. Add 3 tbsp of green peas, ½ cup chopped cauliflower and ½ capsicum (diced). Let all the vegetables cook with the chicken. Adjust the salt.
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Add 1 tsp garam masala. After 1 minute, add 2 tsp chopped coriander.
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Squeeze ½ a lemon on the keema. Serve hot.