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Chicken Keema Matar Recipe (Indian Chicken Mince Curry) – popular Indian chicken keema curry recipe made using ground chicken, peas and curry spices. It’s perfect for brunches/lunch or quick meal. Serve with Roti/Naan/Bread or Rice.
Chicken Keema Matar | Indian Chicken Keema Curry | Chicken Keema Recipe
We are making a hot bowl of Chicken Keema Matar, also popularly known as Indian Chicken Keema (I’m literally drooling writing about it as it’s that yummmm)!
What is Indian Chicken Keema Matar?
It’s a dish where ground chicken is cooked with everyday Indian spices along, peas and yogurt.
The main differentiator in this curry and regular curry is the addition of yogurt which makes it creamier and enhances the flavor.
The Chicken Keema Matar is one of those comfort food recipes that reminds me of my childhood days and weekend lunches at home with friends and family.
Because of its mild taste, it is loved equally by all age group and is a perfect recipe for weekend brunches or even a dinner for two.
Growing up, I loved having it with a bowl of steamed rice but over the years, I enjoy it more with Indian Roti.
It’s also one of that dish, that can be made over the weekend and then enjoyed for 2-3 days.
Or kept in the freezer for a week. Just thaw it in the fridge a night before you want to use.
Storing Chicken Keema :
This version of the Chicken Keema Matar recipe is mild, you can add more spices and chili as per choice
And serve it with bread/steamed rice or any other choice of sides.
Tried Our Recipe – AWESOME!!!
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Yield: 6 People
Chicken Keema Matar Recipe (Indian Chicken Mince Curry)
Chicken Keema Matar (Indian Chicken Mince Curry) - popular Indian chicken keema curry recipe made using ground chicken, peas and curry spices. It's perfect for brunches/lunch or quick meal. Serve with Roti/Naan/Bread or Rice.
Prep Time
5 minutes
Cook Time
26 minutes
Total Time
31 minutes
Ingredients
- 1/2 Kg Ground Chicken
- 1 Cup Peas - Fresh or frozen
- 2 Large Onions - Thinly Chopped
- 1 Tbsp Ginger Paste
- 1/2 Tbsp Garlic Paste
- 6 Tbsp Olive Oil
- 1 Cup Plain Yogurt
- 1/2 Cup Water
- 1 Tbsp Fresh Cilantro - chopped
- 2 Tbsp Yogurt - Whisked
Whole Spices:
- 1 Bay Leaf (Optional)
- 3 Green Cardamom(Crushed)
- 5 Cloves
- 6-7 Black Pepper Corns
Powdered Spices:
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1/4 Tsp Cinnamon Powder
- 1 Tsp Garam Masala Powder
- 1 Tsp Red Chili Powder
- Salt - As per taste
Instructions
- In a deep pan, heat oil on high flames.
- Add all whole spices, stir and reduce the heat to low.
- Now, add chopped onions and sauté till golden brown(Takes about 5 minutes on medium heat)
- Add, ginger-garlic paste and sauté for another minute.
- Add, ground chicken, peas and saute everything evenly.
- Cover the pan with lid, reduce the heat to low and cook for 6 minutes (stir every minute).
- After 6 mins, remove the lid (the meat should have tenderized by now), add all powdered spices and cover cook for another 5 minutes.
- After cooking the meat with all the spices, it would tenderize and give a flavorful aroma of spices.
- Now, add yogurt, sauté evenly and cook covered on low heat for another 3 minutes.
- Remove cover, add water, stir everything and cook for 2 minutes over medium heat.
- Turn off the heat.
- Transfer to a serving bowl, decorate with yogurt and fresh cilantro.
- Serve hot.
Notes
Ground Chicken - you can make this recipe using thinly sliced/chopped chicken too.
Nutrition Information:
Yield:
3Serving Size:
2Amount Per Serving: Calories: 283Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 183mgSodium: 300mgCarbohydrates: 25gFiber: 9gSugar: 10gProtein: 50g
11 Replies to "Chicken Keema Matar Recipe (Indian Chicken Mince Curry)"
Simi April 19, 2019 (6:40 am)
Wow, this looks so good and healthy. Will make this weekend for brunch.
Kim February 22, 2019 (3:41 am)
I came across your recipe and made Chicken Keema. My family loved it and the steps are really easy to follow. Thank You
Molly Kumar April 9, 2019 (6:44 am)
Hi Kim, so glad you liked the recipe, Thanks, Molly
Z April 12, 2020 (3:17 pm)
Can I use the same recipe with cubed chicken in stead of ground… and in this case with the spices, does store mean “cove the pan”?
Molly Kumar April 13, 2020 (2:17 pm)
Hello Z, yes you can use cubed/thinly sliced or chopped chicken to make this recipe. By ‘Store’ I meant ‘Stir’, it was an autocorrect and has been updated now – Thanks, Molly
Penn January 31, 2016 (10:44 am)
Hi, there! I found your recipe on Yummly, and I just had to try it. I made a version of it, and I have to say, it was delicious, so thanks for sharing your recipe.
Molly Kumar February 1, 2016 (12:11 am)
Hi – I’m so glad you tried the recipe and liked it 🙂 Thanks a TON for sharing it on your blog. Keep Visiting – Molly
Jennie December 4, 2015 (6:45 am)
The pictures looks like they have peas, but I don’t see it in the recipe. Did I miss it?
Molly Kumar December 5, 2015 (12:42 am)
Hi Jennie, Thanks for writing in and yes, while updating the post, the pea’s amount was not mentioned. I’ve just updated the amount, thanks once again.
Fareeha October 21, 2015 (3:31 am)
This looks fabulously delicious dish, Molly. Love the chicken matar combo.
Molly Kumar October 26, 2015 (8:55 pm)
Thanks Fareeha, its one of my fav chicken recipe.