Tired of cooking bland chicken curries? I hear you! Here is a quick-n-easy Chicken keema matar recipe that is brimming with flavors – all thanks to the fragrant spices that provide a resonantly delicious taste that your whole family will relish!
What is Chicken Keema matar?
In this term, chicken keema matar, the word Keema translates to any kind of ground meat, and Matar means peas.
Collectively, it symbolizes – a rich and aromatic dish cooked with ground chicken, peas, and an abundance of spices.
Since keema matar is the most popular dish served at almost every other restaurant in India and across South-east Asia, therefore, you will find many variations of Chicken keema matar.
However, they all have one thing in common – the intensely flavorful base sauce made with onions, garlic, tomato, and the aromatic spices of India.
Although today, I am sharing my family’s heirloom chicken keema matar recipe that has been passed down from generation to generation.
This is not just a recipe; these are memories that we have gathered and nurtured around our dinner table.
So, my friends here is a well-loved chicken keema recipe; that’s simply the BEST!
As a bonus, I have shared some of my family secrets that will help you cook a fantastic keema matar recipe.
Give it a try, and promise, you’ll fall in love with its creamy consistency and deep-spicy flavor that will keep you coming back for seconds!
Ingredients required to make Chicken Keema matar
Keema matar recipe is very convenient to make; therefore, don’t get intimidated by the long list of ingredients. I assure you that it mostly consists of ingredients you probably already have in your pantry such as –
» Ground Chicken – I have used chicken for my keema recipe because chicken is a healthier alternative than any other meat. It’s a rich source of lean protein, low in fat, and healthy too.
» Ghee – I love to cook keema in ghee because ghee adds a super-intense nutty flavor.
» Whole spices – Black Cardamom, bay leaves, black peppercorns, and cumin seeds. These whole spices develop an incredible flavor in this dish.
» Essentials – onions, garlic, ginger, tomatoes. These four are a foundation of pretty much every other Indian dish and adds a depth of flavor.
» Cream and yogurt – these two make the keema deliciously rich and creamy.
» Peas – add a naturally sweet flavor and helps to balance out all the other flavors.
» Cilantro leaves – add a nice fresh flavor and color.
Two shortcuts to making Chicken Keema matar
Since the base of Indian recipes is a blend of onion-ginger-garlic-tomato, you can speed up the cooking process of Keema matar dramatically by using these simple precooked masala.
» Onion-tomato masala – this masala will provide the same taste. For this keema matar recipe, use 1/2 cup of precooked masala.
Skip the steps 4-8 and follow the recipe as-is from step 9. Do not skip steps 1 through 3.
» Boiled onion tomato masala – this masala is suitable for those who don’t prefer a robust onion-garlic taste in their meals.
Simply add 3/4 cup of masala and follow the recipe as-is from step 9.
How to make Chicken Keema matar recipe?
1. Wash chicken keema in a strainer. Drain well and set aside.
2. Heat ghee in a heavy-bottomed pan. Add bay leaves, whole back cardamom, and black peppercorns to the pan. Sauté the whole spices until they turn a beautiful golden brown color.
3. Stir in cumin seeds. Sauté the cumin seeds in the ghee until they begin to crackle and pop.
4. Once the whole spices have released their aroma, add ginger and garlic paste.
5. Fry the ginger-garlic paste for a minute.
6. Stir in chopped onions and cook on medium-low flame until the onions become translucent and golden brown.
7. Stir in crushed tomatoes.
8. Cook for 2-3 minutes until the oil starts to separate.
9. Add all the spices – Kashmiri red chili powder, coriander powder, salt, and garam masala powder.
10. Add yogurt.
11. Mix to combine.
12. Now add kasoori methi. Cook until the oil separates.
13. Add cream and mix it well.
14. Once everything well blended, add the chicken mince.
15. Cook the chicken mince over medium heat. Keep mixing and stirring frequently to prevent lump formation. Cook until the mince is evenly brown, for 5 – 8 minutes.
16. Add matar and cook for another 2-3 minutes until peas are soft.
Questions you may have
» How to tell if the chicken is cooked through?
It’s pretty easy. When the color of the raw meat changes from pink to brown or deep red, that’s a clear indication that the chicken is cooked.
If you are worried about overcooking the chicken – use chicken thighs (red meat) instead. Chicken thighs have more flavor and won’t overcook easily. It can withstand longer cooking time.
» What else can you add to Chicken Keema recipe?
You can incorporate so many amazing flavors and ingredients such as,
- Bell peppers
- Kale leaves.
» Can you make Chicken Keema recipe ahead of time?
Certainly! I often make a double batch of keema matar and freeze some for a later date; it’s great for make-ahead meals. When ready to serve, defrost the keema in the fridge before reheating it over the stovetop.
» Storing Leftovers!
Store the cooled chicken keema matar in the refrigerator for up to 3 days in an airtight container.
So my dear friends, if you haven’t had Chicken Keema before, then it’s time to give it a try as this is about to become your new family favorite.
Let me know in the comments when you make it.
Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER chicken RECIPES-
Chicken Keema Recipe
- 3 tablespoons Ghee
- 4 – Whole Black Cardamom
- 3 – Bay leaves
- ⅛ teaspoon Black peppercorns
- ½ teaspoon Cumin seeds
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 cup Onions chopped
- 1 cup Tomatoes crushed
- ¼ teaspoons Yogurt
- 1 teaspoon Kashmiri Red chili powder
- 1¼ tablespoons Coriander powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoons Kasoori Methi
- – – Salt to taste
- ½ cup Cream
- 1½ LB Chicken mince
- ½ cup Peas frozen
- 2 tablespoons Cilantro leaves chopped
- Wash chicken keema in a strainer. Drain well and set aside.
- Heat ghee in a heavy-bottomed pan. Add bay leaves, whole back cardamom, and black peppercorns to the pan. Sauté the whole spices until they turn a beautiful golden brown color.
- Stir in cumin seeds. Sauté the cumin seeds in the ghee until they begin to crackle and pop.
- Once the whole spices have released their aroma, add ginger and garlic paste.
- Fry the ginger-garlic paste for a minute.
- Stir in chopped onions and cook on medium-low flame until the onions become translucent and golden brown.
- Stir in crushed tomatoes.
- Cook for 2-3 minutes until the oil starts to separate.
- Add all the spices – Kashmiri red chili powder, coriander powder, salt, and garam masala powder.
- Add yogurt and mix to combine.
- Now add kasoori methi. Cook until the oil separates.
- Add cream and mix it well.
- Once everything well blended, add the chicken mince.
- Cook the chicken mince over medium heat. Keep mixing and stirring frequently to prevent lump formation.
- Cook until the mince is evenly brown, for 5 – 8 minutes.
- Add matar and cook for another 2-3 minutes until peas are soft.
- Garnish the Chicken Keema matar with fresh cilantro leaves and serve warm with Tandoori Rotis or over the bed of warm basmati rice.