Chicken Keema Matar
A hearty and flavorful North Indian curry made with minced chicken and sweet green peas, simmered in a rich, aromatic tomato-onion gravy. This one-pot wonder is perfect scooped up with warm roti or pav.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add cumin seeds, bay leaf, cinnamon stick, and cloves. Allow them to sizzle for 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
- 2
Step 2
- a.Build the Masala Base
- b.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- c.Reduce the heat to low and add the turmeric, red chili, coriander, and cumin powders. Sauté for 30 seconds, being careful not to burn them.
- d.Pour in the tomato puree and add salt. Cook for 5-7 minutes, stirring, until the masala thickens and oil begins to separate at the edges.
- 3
Step 3
- a.Cook the Minced Chicken
- b.Add the minced chicken to the pan. Increase the heat to medium-high.
- c.Use a spatula to break up any lumps and mix the mince thoroughly with the masala.
- d.Sauté for 6-8 minutes, stirring frequently, until the chicken is no longer pink and is lightly browned.
- 4
Step 4
- a.Simmer with Peas
- b.Add the green peas and 1 cup of water to the pan. Stir everything to combine.
- c.Bring the mixture to a boil, then reduce the heat to low.
- d.Cover the pan and let it simmer for 10-12 minutes, or until the chicken is fully cooked and the gravy has reached your desired consistency.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan and stir in the garam masala and crushed kasuri methi.
- c.Cook for one final minute to incorporate the aromas.
- d.Turn off the heat, garnish with fresh coriander leaves, and let the curry rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use minced chicken thigh meat instead of breast meat.
- 2The key to a deep, flavorful gravy is to patiently sauté the onions until they are deeply golden brown.
- 3For a smoother gravy, you can blend the sautéed onion and tomato masala before adding the chicken.
- 4Let the dish rest for 10-15 minutes before serving to allow the flavors to meld together beautifully.
- 5Add 2 tablespoons of plain yogurt or fresh cream along with the tomato puree for a creamier texture.
Adapt it for your goals.
Mutton Keema Matar
Replace chicken with minced mutton (goat) or lamb. You will need to increase the simmering time by 15-20 minutes to ensure the meat is tender.
Keema Aloo MatarKeema Aloo Matar
Add 1 medium potato, peeled and diced, along with the green peas. Simmer until the potatoes are cooked through.
Creamy Keema MatarCreamy Keema Matar
Stir in 3 tablespoons of heavy cream or cashew paste at the end of cooking for a richer, milder gravy.
Why this is on our healthy list.
Excellent Protein Source
Chicken is a high-quality lean protein, essential for muscle building, repair, and overall body function.
Rich in Fiber
Green peas and onions provide dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Anti-Inflammatory Properties
Spices like turmeric, ginger, and garlic contain powerful compounds with natural anti-inflammatory and antioxidant benefits, supporting overall wellness.
Frequently asked questions
Yes, it can be a healthy dish. It's an excellent source of lean protein from chicken and fiber from peas. To make it healthier, use minimal oil and serve it with whole wheat roti or brown rice.