Apart from popular dishes like Tikka, Butter Chicken, and Tandoori Chicken, I also enjoy Chicken Keema. One of my favourite dishes to cook is Keema Matar, where I pay close attention to every step to ensure the minced meat, green peas, and delicate spices come together to create a delicious dish. I love to enjoy this as a snack or as a main course. When preparing Chicken Keema, I aim for a juicy and crispy texture, making it perfect for enjoying with drinks or as a standalone snack. I always prefer to prepare my own Keema for hygiene and to ensure the consistency of the meat. I find that a slightly coarse consistency gives the Keema a crispy texture. It’s important to steam the Keema before cooking, but be careful not to overcook it, as this can affect the final texture. I usually steam it in a pressure cooker for about 10 minutes. With my new recipe for Chicken Keema Matar, you’ll be left licking your fingers, and it pairs perfectly with Roti or Parathas, or you simply enjoy it as a snack while watching your favourite shows. I believe this dish deserves a few poetic lines to praise its deliciousness before we start with the recipe.
Roast, braise, broil or bake
But Keema is one dish you should make
Tender bits of minced meat
Cooked with Peas and ready-to-eat
A few spices to add flavour
Succulent bits ready to devour
Enjoy it with a Paratha or Bread
A taste that’s sure to be homestead©
Prep Time – 15 minutes
Cook Time – 20 minutes
Total Time – 35 minutes
Serves – 2
Ingredients:
Chicken Keema – 250 gm
Green Peas – 30 gm
Onion – 50 gm
Tomato – 25 gm
Green Chillies – 2
Clove – 3
Peppercorns – 3 to 4
Ginger paste – 1 tbsp
Garlic – 4 flakes
Turmeric Powder – a pinch
Red Chilli powder – 1 tbsp
Asafoetida – a pinch
Garam Masala – a pinch
Sesame Oil – 20 ml
Chicken broth/stock – 3/4th cup
Salt – to taste
Lime juice – ½ tbsp
Boiled egg – garnish
Coriander – garnish
Butter – 1 tbsp
Method :
1) Steam the chicken in a pressure cooker for ten minutes.
2) Chop the onions, tomato and green chillies and set aside.
3) Grind the peppercorns, cloves and garlic.
4) Heat sesame oil and saute the onion, tomatoes, chillies and ginger paste. Add the
peppercorns, clove and garlic along with dry spices and roast nicely till brown.
5) Add the keema, green peas and chicken broth. Mix well cover with a lid and cook for
10 minutes on slow flame.
6) After 10 minutes, add a tablespoon of butter and cook for another 5 mins. Check for
seasoning. Remove from flame, and squeeze lime juice just before serving garnished with
boiled egg and coriander.
