Ingredients
- 3 tablespoons Ghee
- 4 – Whole Black Cardamom
- 3 – Bay leaves
- ⅛ teaspoon Black peppercorns
½ teaspoon Cumin seeds
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 cup Onions chopped
- 1 cup Tomatoes crushed
¼ cup Yogurt
- 1 teaspoon Kashmiri Red chili powder
- 1¼ tablespoons Coriander powder
- 1 teaspoon Garam Masala Powder
- 2 tablespoons Kasoori Methi
- – Salt to taste
½ cup Cream
- 1½ LB Chicken mince
½ cup Peas frozen
- 2 tablespoons Cilantro leaves chopped
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 and mix to combine.
- Now add kasoori methi. Cook until the oil separates.
Add cream and mix it well.
- Once everything 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 Tandoori Rotis or over the bed of warm basmati rice.
Nutrition
499 kcal Calories: 499kcal | Carbohydrates: 12g | Protein: 33g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 216mg | Sodium: 129mg | Potassium: 1142mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1094IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 3mg