Chicken Keema Matar
Chicken Keema Matar is an Indian dish that combines minced chicken (keema) with green peas (matar). The minced chicken is cooked with onions, tomatoes, spices and ginger-garlic paste forming a delicious base. Green peas are added for sweetness and texture, enhancing the overall taste.
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
The spice level of red chilli powder can vary depending on the type and variety used. Kashmiri chilli powder is known for its vibrant red colour and milder heat compared to other chilli powders. If using normal red chilli powder, you might need to adjust the quantity to achieve the desired level of spiciness in your chicken keema.
The amount of water added can significantly impact the final consistency of the dish. If you prefer a thicker and drier consistency, you can skip adding water or add only a minimal amount. This is especially common when serving keema with flatbreads like paratha or as a stuffing for samosas. On the other hand, if you enjoy a saucier curry to be served with rice or to soak into bread, you can add water to achieve the desired consistency.
You can also use diced or crushed canned tomatoes.
