Chicken Keema Matar Cooking Tips   This authentic Chicken Keema matar recipe turns out perfectly every time thanks to a few simple family tricks, and they are-    » For that rustic taste, always cook Keema matar in ghee.    » Frying the whole spices in ghee for a couple of minutes before adding other ingredients. It helps release their essential oils and enhances the overall flavor of the dish.    » Don’t eliminate the black peppercorns from Keema matar; it adds tons of flavor.    » If you like the keema spicy, you can add freshly chopped green chili, adjust the quantity to suit your preferences.   » Don't over handle the chicken - be careful not to over-cook the chicken so that it doesn’t become dry and tasteless.   » To maximize your chicken’s juiciness - don't skip cream and yogurt. Adding cream will keep the chicken keema soft and moist. Even though it's not much, but it works wonders.    » Like the keema of a saucy consistency - add 1/2 cup of water or chicken broth in the end. It helps to balance out everything.    » Freshly crushed tomatoes are the best, but canned tomatoes will work too.    » Once keema is added to the cooked onion-tomato sauce, break up the ground chicken with a spatula and keep mixing it in the sauce.    » You can cook mutton keema in the same way. However, the cooking time will vary.