Chicken Keema Matar
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!
Best of all, it's a one-pot meal that comes together in less than an hour and tastes better when served with pav (dinner rolls), tandoori roti, naan or jeera rice.
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.
Family Recipe!
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.
» Seasonings - Kashmiri red chili powder, coriander powder, garam masala powder, kasoori methi, and salt.
» 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 ½ 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 ¾ 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.
Garnish the Chicken Keema matar with fresh cilantro leaves and serve warm with Tandoori Rotis or over the bed of warm basmati rice.
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
- Potatoes
- Zucchini
- Chickpeas
- Spinach
- 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
EQUIPMENT
INGREDIENTS
- 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 cup 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
INSTRUCTIONS
- 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.
I tried the chicken kheema recipe.
Wonderful and tasty.
Only wud put the ginger garlic paste after the onions.
Thanks , liked it.
Thank you for the feedback, Prashant.
Glad you liked the recipe.
Hi,
I would like to try this recipe. Could you please tell me how many tomatoes should I add? And also how to mince chicken? Should I use a blender?
2 medium-sized tomatoes.
Yes, you will need a blender/food processor to mince chicken.
This is a best keema recipe, tried today and it is very tasty, brilliant!
Thank you for your kind words, Laveena!
Can I substitute tomato puree with two homemade chopped tomatoes instead? Or homemade pureed tomatoes? I dislike the processed flavor of tomato puree and I'm not sold on the idea of it in chicken keema
Sure you can use chopped tomatoes or homemade puree.
It was mind blowing ,I added green onions,mint,green corinander & green chilly.& Potato's It was great recipe.
Awesome!
Glad you liked the recipe.
Hi - how much tomato purée is required in the recipe? Thanks
Deepa, it's mentioned under ingredient list - "1/3 cup of tomato puree."
Great recipe. I left the cream n butter out n added a little more of d tomato puree but the taste is yum. Am sure the butter n cream would have taken it to another level. Made a little for my grandson without d chilli powder n he njoyed it too.
Thanks for trying the recipe Ezekiel and sharing your wonderful feedback with me. Sounds like you added a yummy twist to this dish. Glad to hear that your grandson relished the recipe.:)
In the ingredients it class for whole black Cardamom but then in the instructions it says to add the cloves...I am guessing they are the same and I have cloves so I hope that is correct. Made it last time without and it was still a success! Thanks
Sorry for the typo, it's whole black cardamom and it is different from cloves. Fixed that. Thanks for pointing that out Victoria.
I am working on this recipe today and have added malt vinegar to marinade and let it mix with mince chicken and fennel side powder. i will keep you posted. I am using the method you have laid down and improvising on it my way
Sure. Do share the outcome.
Loved your recipe!
I am not very good at cooking. I followed your recipe dot to dot and when the dish came out yum I was delighted!
All thanks to you, I am going to try cooking more often 🙂
You are welcome Remya! I am glad to hear that you liked the recipe and thanks for trying it out. Keep trying your hands on various dishes and you will be a pro at it. Happy Cooking! 🙂
First of all I have to comment on your fabulous work and beautiful pictures. They are a leading light to a amateur cook like me. Tried Keema chicken and yum.. perfect combination of spices and flavor. Tweaked up the recipe and added some parsley instead of cilantro and taste was still perfect. Much improved recipe from the one I have eaten here in Indian restaurants. Too watery and oily. This one is far best I have tried and eaten. On my to cook list from now on. God bless you for your hard work!
Thanks so much for your wishes and complement! So glad to hear that you liked Keema recipe. Keep visiting back for more!
Love this recipe. It's easy and deceptively delicious. Served it over bed of lettuce as in wraps and was a super hit. The flavor just explodes in your mouth. Loved it! loved it! Loved it! Can't wait to cook it again. Thanks dear for a keeper!!
You are welcome Cecilia! Glad you liked the recipe. Thanks for trying it out. 🙂
Awesome, and superb recipe. Rolled it in lavash and my family just loved it. I made 2 kgs and doubled your recipe but it was still all finished. Thanks Ruchi for such a yummy recipe.
You are welcome Zenat ! Glad your liked it and thanks for sharing your experience with me 🙂
We love Indian cuisine and this Keema recipe is a nice quick and easy weeknight dish.Loved, loved, loved this recipe. Delicious, Spicy and hot and Flavorful enough for the whole family. Definitely will cook again.
Glad you liked the recipe and thanks for stopping by 🙂
Taste great. Never seen a website with so much clearity. Thanks Ruchi for all your hard work. Recipes turn out good without extra effort.
You are welcome Noorie. Glad you liked it 🙂
This was really easy and really tasty. This was my first attempt at a chicken keema and I was very happy.This was soooo good and it turned out phenomenal!! I will be making this regularly!!Thanks Ruchi for sharing.
Awesome! Glad you liked it as much as we do, Tina. Thanks for stopping by 🙂
awsum recipe made it without oil,butter and cream used fresh probiotic curd in place cream n it taste awsum n so juicy....Thnxx alot for the recipe u made my day 😛
That's so sweet of you Aman! Glad you liked the recipe. Thanks for stopping by and we will see you around on the blog 🙂
Ruchi this is one of your best recipes. So easy and perfect every time. I agree with the above comment that we love your food. I love your presentation. I love your steps. I love your pictures. They make my mouth watery. Whenever I ask my family what to make for dinner tonight. Their answer is make keema from your favorite website. Thanks Ruchi
Thanks Asha! Glad you liked it, it's my family favorite too 🙂
You are one of THE best cooks I know! I am bookmarking this site now! All the best!
Thanks for a lovely feedback!! I am glad you liked it. Keep checking back for more.
Tried this recipe and worked wonders with my 5 year old as is a fussy eater but actually loved it and wanted more and more.
5 thumbs up! got to make soon
Thanks Tanya for your sweet reply..Keep checking back for more!
Great recipe. Added some chopped potatoes too.
Thanks for stopping by Bharat. Glad you liked the recipe. Am sure potatoes must have been a great addition to the recipe.