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CHICKEN KHEEMA MATAR
- Natasha Kanade
- January 23, 2022
Directions:
- Wash chicken keema in a strainer. Drain well and set aside.
- Heat ghee in a heavy-bottomed pan. Add bay leaves, whole back cardamom, and black peppercorns to the pan. Sauté the whole spices until they turn a beautiful golden brown color.
- Stir in cumin seeds. Sauté the cumin seeds in the ghee until they begin to crackle and pop.
- Once the whole spices have released their aroma, add ginger and garlic paste.
- Fry the ginger-garlic paste for a minute.
- Stir in chopped onions and cook on medium-low flame until the onions become translucent and golden brown.
- Stir in crushed tomatoes.
- Cook for 2-3 minutes until the oil starts to separate.
- Add all the spices – Kashmiri red chili powder, coriander powder, salt, and garam masala powder.
- Add yogurt.
- Mix to combine.
- Now add kasoori methi. Cook until the oil separates.
- Once everything is well blended, add the chicken mince.
- Cook the chicken mince over medium heat. Keep mixing and stirring frequently to prevent lump formation. Cook until the mince is evenly brown, for 5 – 8 minutes.
- Add matar and cook for another 2-3 minutes until peas are soft.
- Garnish the Chicken Keema matar with fresh cilantro leaves and serve warm with multigrain or over the bed of warm basmati rice.