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Sunday, January 4, 2015

Chicken Kheema Matar

A few days back I had posted the recipe for soya kheema matar . That had been inspired by the Kheema matar, a delicious recipe of minced mutton cooked along with fresh green peas. But as I have resolved to stay away from red meat this year, I substituted the mutton with chicken. I found it to be easy and quick, and one of the best side-dishes for hot puffed by rotis.

Read on for the easy recipe -







Preparation Time - 15-20 mins

Ingredients -


  • 1 cup chicken kheema/minced chicken
  • 1 cup shelled green peas (fresh ones only)
  • 1 large tomato
  • 1 medium sized onion
  • 1 small boiled potato
  • 1 green chili (finely chopped)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp Kashmiri chili powder
  • 1/3 tsp coriander powder
  • 1/5 tsp Garam masala
  • 1/4 tsp turmeric
  • 2 inch long cinnamon stick
  • 1-2 green cardamom
  • 1-2 cloves
  • 1 bay leaf
  • 3 tbsp thick curd
  • 3 tsp oil
  • salt to taste
  • fresh coriander leaves for garnishing

Preparation - Wash and drain the chicken kheema to remove excess water.

Chop the onion into medium sized pieces. The tomato can either be finely chopped or grind into a paste.

Peel and cut the potato into small pieces.

Beat the curd lightly with a spoon to break any lumps.

Cooking - Heat the oil in a pressure cooker. Throw in the whole garam masala. Add the onions and fry for 1-2 minutes before adding the ginger paste, garlic paste and green chili. Fry for 3-4 minutes till the raw smell goes off.

Add the chicken kheema at this point along with the coriander powder, turmeric powder, red chili powder and half of the garam masala. Fry for 4-5 minutes.

Add the tomato pieces and fry for 2-3 mins. Add the beaten curd and cook for another 2-3 mins.

Finally add the green peas, potato pieces, salt and remaining garam masala. Cook for 3-4 mins on low flame before removing from the stove.

Serve hot with rotis or even with some white rice.




















Note - Add some meat masala to add that extra zing to this dish !! If making this dish with mutton kheema or country chicken kheema, add about 1/2 cup hot water while adding green peas and cook it for 2-3 whistles.

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