Chicken Keema Matar
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the minced chicken sears and dries properly instead of steaming.
- 2Break up the keema as soon as it hits the pan to avoid large clumps in the final curry.
- 3Cook the onion to light golden, not dark brown, so the gravy stays balanced and not bitter.
- 4Let the tomatoes cook down until the masala looks thick before adding chicken; this prevents a raw, sour taste.
- 5If using frozen peas, thaw and add them near the end so they stay sweet and bright.
- 6Keep the final texture semi-dry; simmer uncovered for a minute or two if excess liquid remains.
- 7Stir in lemon juice only after switching off the heat to keep its fresh, sharp flavor intact.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and add small splashes of water while sautéing the masala; good if you want a lighter everyday version.
spicierSpicier
Add an extra green chili or a bit more red chili powder for a sharper, hotter keema that pairs well with pav or paratha.
dry styleDry-style
Use a little less water and cook uncovered at the end for a drier keema matar, ideal for stuffing rolls or serving with pav.
with potatoesWith potatoes
Add small diced potatoes with the peas for a heartier homestyle version that stretches the dish further.
Why this is on our healthy list.
Protein-Rich Main Dish
Minced chicken makes this curry filling and satisfying, helping turn it into a balanced main rather than just a side.
Vegetable Support from Peas
Green peas add fiber, plant protein, and a gentle sweetness that balances the savory chicken and spices.
Tomato and Onion Base
The onion-tomato masala brings vegetables into the dish while adding body without relying on cream or butter.
Warming Aromatic Spices
Cumin, coriander, ginger, garlic, and chili add strong flavor, which helps make a simple chicken dish feel satisfying with modest oil.
Frequently asked questions
Yes. Thaw them first if possible, then add them during the simmer so they warm through without turning mushy.
