Keema Matar Indian Minced Chicken and Peas
Experience the rich, aromatic flavors of Keema Matar, a classic Indian dish featuring tender minced chicken and sweet green peas simmered in a spiced tomato-onion gravy. This quick and flavorful recipe is infused with warm spices like cumin, coriander, and garam masala, creating a symphony of savory tastes in every bite. Perfect for busy weeknights or an impressive dinner spread, this one-pot dish comes together in just 45 minutes and pairs beautifully with steamed basmati rice, naan, or roti. With a touch of fresh cilantro and a customizable level of heat, Keema Matar offers a wholesome, protein-packed meal bursting with traditional Indian flavors that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 grams Minced chicken
- 150 grams Green peas (fresh or frozen)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 small Green chili (optional, finely chopped)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Salt
- 1 cup Water
Instructions
Heat the oil or ghee in a large skillet or pan over medium-high heat.
Add cumin seeds and sauté for 30 seconds until aromatic.
Add the chopped onions and cook until they turn golden brown, about 5-7 minutes.
Stir in the ginger paste, garlic paste, and chopped green chili (if using). Cook for 1-2 minutes until the raw smell disappears.
Add the finely chopped tomatoes and cook until they soften and form a thick paste, about 5 minutes.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine and cook for another minute.
Add the minced chicken to the pan and break it into small pieces using a spatula. Cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the green peas and pour in the water. Mix everything well.
Cover the pan with a lid and let it simmer on low heat for 10-15 minutes until the flavors meld and the peas are cooked through.
Sprinkle garam masala over the dish and stir to combine.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.6 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
