Chicken keema matar is a flavourful Indian curry made with minced chicken, green peas, onion, tomato and everyday spices. It cooks faster than many whole-chicken curries and pairs well with roti, naan or steamed rice.
Ingredients
- 500 g minced chicken
- 1 cup green peas, fresh or frozen
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped or grated
- 1 tablespoon ginger-garlic paste
- 1 green chilli, chopped (optional)
- ½ teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½–1 teaspoon chilli powder, to taste
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- Salt to taste
- ½–1 cup hot water, as needed
- Fresh coriander and lemon wedges to serve
How to Make Chicken Keema Matar
1. Cook the onion masala
Heat oil in a heavy pan. Add cumin seeds and let them sizzle, then add onion and cook until golden. Stir in ginger-garlic paste and green chilli; cook for about a minute until fragrant.
2. Add tomatoes and spices
Add tomatoes, turmeric, cumin powder, coriander powder, chilli powder and salt. Cook, stirring regularly, until the tomatoes soften and the masala thickens.
3. Cook the minced chicken
Add the minced chicken and break it up with a spoon so there are no large clumps. Stir until the mince changes colour, then cover and cook gently for 8–10 minutes, stirring occasionally.
4. Add peas and simmer
Stir in the peas and a little hot water. Cover and simmer until the chicken is fully cooked and the peas are tender. The centre of the chicken should reach 74°C (165°F). Add garam masala and simmer uncovered briefly to thicken the gravy.
5. Garnish and serve
Finish with chopped coriander and a squeeze of lemon. Add a splash of hot water if you prefer a looser curry, or simmer longer for a drier keema filling.
Tips for the Best Chicken Keema
- Break up the mince early for an even texture.
- Cook the onion and tomato masala properly before adding the chicken.
- Frozen peas can go straight into the pan; they may need a few extra minutes.
- For a richer flavour, finish with a little kasuri methi or freshly ground black pepper.
Serving Suggestions
Serve chicken keema matar with chapati, paratha, naan or rice. Add sliced onion, cucumber and lemon for a fresh side. Leftovers can also be used as a filling for wraps or toasted sandwiches; refrigerate promptly.
Frequently Asked Questions
Can I make this without peas?
Yes. Leave the peas out or replace them with finely diced carrots. Adjust the simmering time until the vegetables are tender.
Can I use turkey mince?
Yes. Turkey mince works as a substitute, though the flavour and moisture may differ. Cook it thoroughly to a safe internal temperature.
How long does chicken keema keep?
Store leftovers in a sealed container in the fridge and use within 2 days. Reheat until steaming hot throughout, and avoid repeatedly cooling and reheating the same portion.