Chicken Keema Matar
In Indian cuisine, “keema” refers to minced or ground meat, typically lamb or chicken. Various dishes like keema paratha, keema samosa, and keema kofta can use Chicken Keema Matar. It’s a delicious and easy-to-make dish. In Indian recipes, finely chopped or ground meat creates a hearty and flavorful base.
Popular dishes using Chicken Keema
Keema Paratha: You can use chicken keema as a filling for stuffed parathas. It’s a popular dish where you stuff spiced chicken keema inside a flatbread and cook it on a griddle.
Keema Biryani: You can layer chicken keema with partially cooked rice to make a flavourful biryani. Cooking the rice and keema together allows the spices and flavours to infuse into the dish.
Keema Samosa: You can use spiced chicken keema as a filling for samosas. Wrap the spiced keema in a crispy, triangular pastry and deep-fry it to perfection.
Keema Curry: A rich and spicy curry made with chicken keema, tomatoes, onions, and a blend of aromatic spices. It can be served with rice or bread.
Keema Pav: People often enjoy keema made with chicken as a filling for pav (bread rolls), creating the dish called Keema Pav. It’s a popular street food in some regions.
Keema Pasta: To create a unique and flavourful combination, you can add chicken keema to pasta dishes for a fusion twist.
Keema Naan: Just like Keema Paratha, you can also use chicken keema as a stuffing for naan bread, creating a delicious and satisfying meal.
Matar (peas)
“Matar” translates to peas in Hindi. Indian cooks frequently use green peas, a favoured vegetable, in various dishes such as curries and rice preparations. They add sweetness and texture to the recipes, enhancing the overall taste.
Green peas (matar) and ground meat (keema) come together to create the delicious and wholesome “keema matar” dish. This combination is a staple in Indian households. The recipes for keema matar can vary across regions, reflecting the diverse culinary traditions found throughout the country.
Chicken Keema Matar features a rich blend of onions, tomatoes, and traditional Indian spices. Perfectly seasoned and simmered, the result is a hearty and delicious combination of protein and vegetables. Chicken Keema Matar is often served with rice, naan, or chapati.
Chicken Keema Matar
Ingredients
- 500 grams of ground chicken chicken keema
- 3 tbsp oil
- 2 large onions finely chopped
- 1 tomato pureed
- 1 tbsp ginger-garlic paste
- 1 tbsp Kashmiri chilly powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tsp garam masala powder
- 4 tbsp tomato paste optional
- 1 tsp chicken masala optional
- Water as needed
- ¾ cup frozen or fresh peas
- Salt
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat. Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add pureed tomato and cook until the oil starts to separate.
- Add all the spice powders, tomato paste (if using) and salt. Mix well and cook for a couple of minutes.
- Add the ground chicken (keema) and mix this well until all the spices are combined with the ground chicken. Add water as needed and cook.
- Add peas and mix well. Cover the pan and let it simmer for about 7 – 10 minutes, stirring occasionally, until the chicken is cooked through.
- Adjust salt and spice levels according to your taste.
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
- Enjoy your delicious Chicken Keema Matar!
Notes
