Go Back

Chicken Keema (Spiced Mince Curry with Peas)

Dhaba-style chicken keema — crumbly spiced chicken mince with green peas in a deep masala base, finished with garam masala and butter. Ready in 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Indian / Pakistani
Ingredients Method Notes

Ingredients
  

  • ​ ​ ​ ​
For the Masala Base
  • 3 tablespoons oil ​
  • 1 teaspoon cumin seeds ​
  • 4 green cardamom pods lightly crushed
  • 2- inch cinnamon stick ​
  • 4 –5 cloves
  • 1 bay leaf
  • 2 medium onions finely chopped (about 2 cups)
  • 1 tablespoon ginger garlic paste
  • 2 green chilies slit lengthwise
  • 3 medium tomatoes finely chopped (about 1½ cups)
  • 1 teaspoon salt or to taste
Ground Spices
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala added at the end
  • ½ teaspoon black pepper freshly ground
For the Keema
  • 1 lb 450g chicken mince (keema)
  • ¾ cup green peas matar, fresh or frozen
  • ½ cup water
  • 2 tablespoons fresh coriander leaves chopped, plus extra for garnish
  • 1 tablespoon butter or ghee

Method
 

  1. Heat oil in a large heavy pan or kadhai over medium-high heat. Add cumin seeds, crushed cardamom, cinnamon stick, cloves, bay leaf. Sizzle 30–40 seconds until fragrant.
  2. Add onions with a pinch of salt. Cook 8–10 minutes, stirring often, until deeply golden brown at the edges.
  3. Stir in ginger garlic paste and green chilies; cook 1 minute. Add tomatoes, salt, coriander powder, cumin powder, Kashmiri chili powder, turmeric. Cook 6–8 minutes, mashing tomatoes, until thick and oil glistens at edges.
  4. Add chicken mince; immediately break into fine crumbles. Cook 8–10 minutes on medium-high, stirring often, until all pinkness is gone and released water mostly evaporates.
  5. Stir in peas and ½ cup water. Cover; simmer medium-low 10–12 minutes until peas are tender and masala clings thickly. For dry keema (keema pav), uncover and cook 3–4 minutes longer until almost no liquid remains.
  6. Stir in garam masala, black pepper, butter or ghee, chopped coriander. Cover and rest 5 minutes off heat. Garnish with extra coriander; serve hot.

Notes

Break up mince immediately for crumbly texture; deep-browned onions are the flavor base; go dry for keema pav; leftovers keep 3 days refrigerated or 2 months frozen.