Chicken keema with peas is a classic North Indian comfort dish made with minced chicken, warming spices, onions, tomatoes, and green peas. Slow-cooked until rich and flavorful, this versatile curry can be enjoyed with roti, naan, rice, or even stuffed into buns and wraps. Simple ingredients and steady cooking bring out deep, homestyle flavors.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1.5 kilograms Chicken mince
- 400 grams Green peas
- 400 grams Tomatoes, finely chopped or blended
- 480 grams Onions, finely chopped
- 80 grams Garlic, finely ground
- 70 grams Fresh ginger, finely ground
- 8 whole Green chilies (optional)
- 1 handful Fresh coriander, chopped (for garnish)
- 3 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Hing (asafoetida)
- 1 teaspoon Garam masala
- 2 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 teaspoons Salt (to taste)
- 1 whole Bay leaf
- 2 whole Black cardamom
- 2 whole Green cardamom
- 3 whole Cloves
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
26 g -
Carbohydrates
12 g -
Protein
36 g -
Fiber
4 g -
Sugar
5 g -
Sodium
620 mg
Procedure
-
3 minutesMark As Complete
Fry the Whole Spices
Heat oil in a large pan over low to medium heat. Add the bay leaf, black cardamom, green cardamom, cloves, and cumin seeds, allowing them to release their aroma gently without burning.
-
10 minutesMark As Complete
Cook Aromatics and Onions
Add the ground ginger, garlic, and green chilies to the pan and fry for two to three minutes. Add the chopped onions and cook, stirring regularly, until they soften, turn golden, and begin to release oil.
-
8 minutesMark As Complete
Add Tomatoes and Spices
Stir in the chopped tomatoes, salt, turmeric powder, coriander powder, garam masala, hing, and kasuri methi. Cook until the mixture thickens and the oil separates, creating a rich masala base.
-
30 minutesMark As Complete
Cook the Chicken Keema
Add the chicken mince to the pan and mix thoroughly, breaking up any lumps. Cook on low heat, stirring frequently, until the keema is evenly cooked, well combined with the masala, and begins to deepen in flavor.
-
10 minutesMark As Complete
Add Peas and Finish
Add the green peas and mix well. Continue cooking for another ten minutes until the peas are tender and the keema reaches your desired consistency. Garnish with fresh coriander and turn off the heat.
