CHICKEN  KEEMA  MATAR  MASALA

CHICKEN KEEMA MATAR MASALA

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Chicken keema masala is one of the regular non-veg curries made in our household for Sunday meals, served with some flaky parathas is a pure bliss… my mouth is salivating while writing about it.
My mother in law makes the best keema matar masala in the whole world, generally she used to make this particular dish with goats minced meat, but now she has adapted the same recipe to poultry meat, chicken minced meat, which is equally lip-smacking. The way, she lovingly spends her time, frying the masalas till perfection, and she makes no compromise in using spices and oil lavishly  to make this rich mouthwatering curry, as we indulge in it once in a while. So its ok to enjoy it without any guilt.

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Today I am sharing the same recipe which is so flavorful, that once you make it, your family will demand it again and again.
I use the same keema masala recipe for making my chicken keema biryani which is shared on the blog, you can try that too, hope you like the recipe and do try it, if you do try then please give me a feedback, would be happy to hear from you all.

fullsizerender_5RECIPE FOR CHICKEN KEEMA MATAR MASALA
Ingredients:

  • 250 gms – Chicken keema
  • 4 big – Onions finely chopped
  • 1 No. – Onion pureed
  • 2-3 – Green chillies finely chopped
  • 1 ½ tbsp-  Ginger, garlic and green chilli paste
  • 2 big – Tomatoes pureed
  • 1 tbsp – Curd
  • 1/ 2 cup – Matar (Fresh green peas)
  • 1 tsp- Jeera powder (Cumin powder)
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • 1 tsp – Chilly powder (if you like more chilly feel free to add according to your taste and tolerance)
  • ½ tsp – Garam masala
  • ½ tsp – Haldi powder (Turmeric powder)
  • 1 tsp – Chicken masala (I used packeted)
  • 1 – Tej patta (Bay leaf)
  • ½ tsp – Sugar to caramelize
  • ½ tsp – Degi mirch powder to add after caramelizing the sugar(just for colour)
  • 1 tbsp – Crushed kasoori methi ( dry fenugreek leaves )
  • 1 tsp – Lemon juice (optional)
  • Handful of chopped fresh coriander leaves
  • Salt to taste
  • Oil to cook the masala

fullsizerender_1METHOD:

1. Heat oil in a pan add the bay leaf and ½ tsp sugar, let the sugar caramelize.
2. Add ½ tsp deghi mirch powder and immediately add the chopped onions and chopped green chillies, add a dash of salt to help the onions to fry faster, (take care, not to burn the chilly powder at this stage as this chilly powder gives nice colour to the whole dish).
3. Fry the onions till golden brown.
4. Side by side while frying the onions mix together the pureed onions, curd, and all the dry spices like, cumin powder, coriander powder, chilly powder, garam masala, turmeric powder, chicken masala and salt, soak for few minutes.

fullsizerender_4

5. When the onions have browned, add the above mixed paste to it and fry well on medium flame till all the raw smell of the masalas fade away and oil leaves the side of masala.
6. Add the tomato puree at this stage and fry the tomato puree till raw smell fades away and the oil leaves the masala again.
7. Add the chicken keema and the matar (fresh green peas) to the above fried masala, mix well and cook for 5 to 6 minutes, add ½ cup water or as you needed to make the gravy, mix well.

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8. Cover and cook on medium flame till the gravy thickens, the keema is cooked and specks of oil is seen on top of the gravy, switch off the flame.
9. At last, finish the gravy by adding a dash of lemon juice, crushed kasoori methi and chopped coriander leaves.
10. Serve hot with Nans, Kulchas, Rotis or Parathas.

NOTE:

  • You can make the same recipe with lambs minced meat or goats minced meat , but the cooking time will differ.

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4.0 from 1 reviews
CHICKEN KEEMA MATAR MASALA
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
  • 250 gms – Chicken keema
  • 4 big – Onions finely chopped
  • 1 No. – Onion pureed
  • 2-3 – Green chillies finely chopped
  • 1 ½ tbsp- Ginger, garlic and green chilli paste
  • 2 big – Tomatoes pureed
  • 1 tbsp – Curd
  • 1/ 2 cup – Matar (Fresh green peas)
  • 1 tsp- Jeera powder (Cumin powder)
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • 1 tsp – Chilly powder (if you like more chilly feel free to add according to your taste and tolerance)
  • ½ tsp – Garam masala
  • ½ tsp – Haldi powder (Turmeric powder)
  • 1 tsp – Chicken masala (I used packeted)
  • 1 – Tej patta (Bay leaf)
  • ½ tsp – Sugar to caramelize
  • ½ tsp – Degi mirch powder to add after caramelizing the sugar(just for colour)
  • 1 tbsp – Crushed kasoori methi ( dry fenugreek leaves )
  • 1 tsp – Lemon juice (optional)
  • Handful of chopped fresh coriander leaves
  • Salt to taste
  • Oil to cook the masala
Instructions
  1. Heat oil in a pan add the bay leaf and ½ tsp sugar, let the sugar caramelize.
  2. Add ½ tsp deghi mirch powder and immediately add the chopped onions and chopped green chillies, add a dash of salt to help the onions to fry faster, (take care, not to burn the chilly powder at this stage as this chilly powder gives nice colour to the whole dish).
  3. Fry the onions till golden brown.
  4. Side by side while frying the onions mix together the pureed onions, curd, and all the dry spices like, cumin powder, coriander powder, chilly powder, garam masala, turmeric powder, chicken masala and salt, soak for few minutes.
  5. When the onions have browned, add the above mixed paste to it and fry well on medium flame till all the raw smell of the masalas fade away and oil leaves the side of masala.
  6. Add the tomato puree at this stage and fry the tomato puree till raw smell fades away and the oil leaves the masala again.
  7. Add the chicken keema and the matar (fresh green peas) to the above fried masala, mix well and cook for 5 to 6 minutes, add ½ cup water or as you needed to make the gravy, mix well.
  8. Cover and cook on medium flame till the gravy thickens, the keema is cooked and specks of oil is seen on top of the gravy, switch off the flame.
  9. At last, finish the gravy by adding a dash of lemon juice, crushed kasoori methi and chopped coriander leaves.
  10. Serve hot with Nans, Kulchas, Rotis or Parathas.
Notes
1. You can make the same recipe with lambs minced meat or goats minced meat , but the cooking time will differ.

2 Comments

  1. Manashi chakraborty

    Nice

     

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