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Matar Kheema - Chicken Mince and Peas

Course Chicken
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 400 gm chicken mince
  • 2 meduim onion sliced thinly
  • 3 green chillies increase as per spiciness
  • 1 tbsp ginger garlic paste
  • 3 tbsp tomato paste
  • 1 meduim tomato sliced
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp garam masala powder
  • 1 cup frozen peas thawed
  • Salt as required
  • Oil as required
  • 2 tbsp coriander leaves
  • A dash of black pepper powder

Instructions

  • Heat your saucepan and pour oil. Once hot, add the sliced onion, chillies and sufficient salt and saute till transparent.
  • Add the ginger garlic paste and fry for a minute.
  • Add the mince and stir continuously till fried, breaking the lumps, if any.
  • Add in all the spices and fry for a minute.
  • Add the tomato paste and the tomato and cook till the tomatoes are mashed and the mince looks well cooked.
  • Add little water if the mixture gets too dry and sticks to the pan.
  • Add the peas and cook for 5 minutes.
  • Finally, add the coriander leaves and black pepper powder and give it a nice stir.
  • Serve with chappathi or parathas.

Notes

For little gravy, you can try adding a couple of tablespoons of yogurt. It will give a tangy taste as well as some wetness to the Matar Kheema!