Chicken Keema Matar is a delicious Indian dish made with minced chicken (Keema) and green peas (Matar), cooked in a blend of aromatic spices. Known for its bold flavors and versatility, it’s a comforting recipe that’s as perfect for a busy weeknight as it is for a family get-together. With its rich taste, high nutritional value, and ease of preparation, this dish is a staple in many Indian homes.
This recipe holds a special place in my home. It’s my husband’s all-time favorite, and when we first got married, my mother-in-law would make it for him regularly. He could happily eat it several days in a row if given the chance, always pairing it with soft, buttery naan. Additionally, Chicken Keema Matar is a beloved choice in Indian restaurants and a classic in North Indian households, cherished for its comforting flavors and universal appeal.
Why You’ll Love This Chicken Keema Matar
- Quick & Easy: Ready in under 30 minutes.
- Nutritious: High in protein from chicken and fiber from peas
- Customizable: Adjust spices to mild, medium or spicy as per your pallete
- Balanced Flavors: The mild sweetness of peas balances perfectly with the warm, spiced chicken.
- Family-Friendly: Loved by both kids and adults.
- Make Ahead: Tastes even better the next day, making it great for leftovers.
Chicken Keema Matar is more than just a comforting meal—made with simple ingredients and bursting flavors. Pair it with cooling raita for a balanced meal served with fluffy butter naan, soft rotis, or a bowl of steaming rice, this dish never fails to satisfy. A perfect recipe for family dinners, entertaining guests, or meal-prepping for the week, its blend of spices and tender chicken makes it a staple worth adding to your recipe collection. Give it a try, and you might just find it becoming a favorite in your home too!
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Happy Cooking!!!
Easy Chicken Keema Matar Recipe | A Classic Indian Curry in 30 Minutes
Ingredients
- 2-3 tbsp Ghee & oil
- 2 Bay leaves
- ½ inch cinnamon stick
- ½ teaspoon Cumin seeds
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- ¾ cup Fried onions Or sliced onions
- 1 cup Tomatoes crushed
- ¼ cup Yogurt
- 1 tsp Paprika powder
- ¾ tsp turmeric powder
- ½ tsp red chili powder or to taste
- 1 tsp Coriander powder
- 1 tsp Homemade Garam Masala Powder
- 1 tbsp Kasoori Methi
- 1 tsp Salt to taste
- 1½ lb Minced Chicken I minced it at home
- ½ cup frozen or fresh peas
- Cilantro to garnish
Instructions
- Heat ghee or oil in a heavy-bottomed pan. Add bay leaves, cardamom, and cinnamon stick to the pan. Sauté for a 30 secs.
- Stir in cumin seeds. Sauté the cumin seeds in the ghee until they begin to crackle and pop.
- Add ginger garlic and fry the ginger-garlic paste for a minute.
- Stir in the fried onions and mix it all.
- Once mixed well, stir in crushed tomatoes along with all the spices except kasoori methi.
- Saute the onion tomato mixture well and cook it until oil separates
- Add minced chicken and mix it well. Cook it covered for a few minutes
- Uncover and add yogurt and mix it well.
- Cook it for another few minutes.
- Add kasoori methi and simmer for additional few until the water evaporates. Saute it.
- Once done, garnish it with chopped cilantro.
- Serve it with butter naan, roti or rice.