Chicken Keema Matar

Name: Chicken Keema Matar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken (boneless, minced); 150 g green peas (fresh or thawed if frozen); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(98)

TASTE SCORE

9/10

Minced chicken cooked with green peas, onions, tomatoes, and warming spices makes a homestyle curry that is hearty without feeling too heavy. It pairs beautifully with roti, paratha, or a small bowl of rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

315 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion and tomato.
2.Chop the green chili and coriander leaves.
3.Keep the minced chicken, green peas, spices, lemon juice, and water ready near the stove.
temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
TIPKeep the heat medium so the cumin flavors the oil without burning.
saute · ~6 min
Cook the onion and green chili.
Add the onion and green chili to the pan. Cook until the onion turns soft and light golden.
saute · ~6 min
Add the ginger-garlic paste and tomatoes.
1.Stir in the ginger-garlic paste and cook until the raw smell fades, about 1 minute.
2.Add the tomato and mix well.
3.Cook until the tomato softens and the masala looks thick, about 4 to 5 minutes.
saute · ~1 min
Add the powdered spices.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix for 20 to 30 seconds so the spices bloom in the hot masala.
TIPIf the pan looks dry, splash in a spoonful of water so the powdered spices do not scorch.
saute · ~6 min
Cook the chicken keema.
1.Add the minced chicken to the pan.
2.Break up any lumps with a spoon and mix it well with the masala.
3.Cook over medium heat until the chicken changes color and starts releasing moisture, about 5 to 6 minutes.
simmer · ~10 min
Add the peas and simmer the keema.
Add the green peas and water, then mix well. Cover and cook on low heat until the peas are tender and the chicken is fully cooked, 8 to 10 minutes.
TIPCook until the curry is moist but not watery; keema matar is best with a semi-dry finish.
garnish
Finish with coriander leaves and lemon juice.
Turn off the heat and stir in the coriander leaves and lemon juice for a fresh finish.
serve
Serve hot.
Serve Chicken Keema Matar hot with roti, paratha, pav, or a small bowl of rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the minced chicken sears and dries properly instead of steaming.
2
Break up the keema as soon as it hits the pan to avoid large clumps in the final curry.
3
Cook the onion to light golden, not dark brown, so the gravy stays balanced and not bitter.
4
Let the tomatoes cook down until the masala looks thick before adding chicken; this prevents a raw, sour taste.
5
If using frozen peas, thaw and add them near the end so they stay sweet and bright.
6
Keep the final texture semi-dry; simmer uncovered for a minute or two if excess liquid remains.
7
Stir in lemon juice only after switching off the heat to keep its fresh, sharp flavor intact.