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Chicken Keema Matar Recipe

Chicken Keema Matar Ingredients:

Chicken Keema Matar Recipe
Chicken Keema Matar Recipe
  • Minced chicken meat – 500 gm.
  • Matar (green peas) – 200 gm.
  • Oil
  • Salt – to taste
  • For Curry:
  • Jeera (cumin) – 1/2 tsp
  • Dried red chilly- 2 (chopped finely)
  • Onion (pyaz) – 2 medium size (chopped finely)
  • Ginger Garlic paste – 1 heaped tbsp
  • Dhania patta (cilantro leaves) – 1 bunch (chopped)
  • Powdered masala(spices):
  • Haldi (Turmeric) powder – 1tsp
  • Jeera (Cumin) powder- 1 tsp
  • Dhania (Corriander) powder- 1 tsp
  • Red Chilly powder- 1tsp
  • Garam masala powder – 1 tsp
  • Tandoori masala powder – 1 tsp (optional)

For matar:

  • Jeera – 1/4 tsp
  • Haldi powder- 1/2 tsp
  • Red Chilly powder- 1/2 tsp
  • How to make Keema Matar
  • Heat oil in a pressure cooker.
  • Put jeera, tejpatta, dried red chilly in it.
  • When jeera begins to splutter, add onion to it and fry it till golden brown.
  • Add ginger garlic paste.
  • Saute for 2 minutes.

How to make Chicken Keema Matar:

  • Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
  • Add chicken keema to it and saute for 5 minutes. Add salt.
  • Add 2 cups water
  • Pressure cook on high till the cooker whistles.
  • Then reduce flame and cook for 18 minutes.
  • Let the pressure cooker cool on its own.
  • Put oil in a karaahi.
  • Add jeera, when jeera begins to splutter, add matar.
  • Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
  • Let the matar cook on slow flame for 7 minutes.
  • Put off the flame.
  • Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
  • Put off the flame. Garnish with chopped dhania patta.
  • Serve with steaming rice or chapaatis

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