Chicken Keema Matar Masala | Minced Chicken & Green Peas Curry

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Chicken Keema Matar Masala is a spicy and flavorful curry that goes perfectly well with various Indian breads like naan, paratha, roomali roti or even a simple plain chapati. Serve in your parties, get togethers, potlucks or enjoy as a hearty everyday meal; needless to say, this side dish is sure to come out as a winner every single time. 

P.S. - Authentically, Keema Matar Masala is made with mutton mince, however, since we are not much into red meats, I usually cook it with chicken mince and it comes out as flavorful as the mutton one. If you wish, please feel free make this curry using mutton mince; the only thing you need to take care of is to cook the mince for a little longer time.    

ALSO CHECK OUT CHICKEN RARA










INGREDIENTS

  • Chicken Keema (Mince) - 300 grams
  • Finely chopped onions - 2, medium size
  • Finely chopped ginger - 1 tsp
  • Finely chopped garlic - 6 to 8 cloves
  • Tomato puree - 1/2 cup
  • Fresh green peas - 1/2 cup
  • Slit green chilies - 2 to 3
  • Cooking oil - 2 tbsp
  • Ghee - 2 tbsp
  • Yogurt - 1/2 cup
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 tsp
  • Black pepper powder - 1/2 tsp
  • Red chili powder - 1 to 2 tsp
  • Kashmiri red chili powder -1 tsp
  • Garam masala powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Black cardamom - 1
  • Bay leaves - 2
  • Black pepper corns - 6 to 8
  • Cloves - 4 to 5
  • Crushed kasoori methi - handful
  • Fresh chopped coriander - a handful






METHOD

  • Start by rinsing, straining and pat drying the chicken mince. 
  • Blanch the peas and keep aside. If using frozen peas, skip this step.
  • In a thick bottomed kadhai or a pan, heat the oil along with ghee on medium heat.
  • Once it is hot, add all the whole spices and saute until fragrant. 
  • Next add the chopped onions and cook until dark golden brown.
  • This is the time to add chopped ginger and garlic. Lower the heat and saute until their rawness disappears.
  • Now add the minced chicken. Turn the flame to high and roast the mince until it slightly dries and starts releasing the oil.
  • At this stage add salt, and all the powdered spices except garam masala powder. Cook for 10 to 20 seconds.
  • Now add yogurt, give a nice mix. Cover for 8 to 10 minutes on medium flame until the water from the curd looks dried up and oil separates.
  • At this stage, add the tomato puree along with slit green chilies and blanched green peas. Mix nicely. Cook for 5 minutes on high flame. 
  • Add about 1/4 to 1/2 cup of water, depending on whether you are looking for a completely dry or semi-dry gravy. Again cover and cook for about 10 minutes or until you see the oil separating.
  • Add in some garam masala powder, crushed kasoori methi and freshly chopped coriander.
  • Serve hot with any bread of your choice.  






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