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Monday, February 20, 2012

Matar Keema

Chicken keema is nothing but fully chopped boneless chicken which is easily available in all market places. Matar keema is mostly a dry type of dish with less gravy served mostly with nun, paratha, kulcha etc

  1. washed chicken Keema - 1kg
  2. boiled peas - 2cups
  3. chopped onion - 2
  4. chopped garlic - 4
  5. chopped ginger - 2pcs
  6. chopped tomato - 3
  7. cumin seeds - 2tsp
  8. bay leaf - 2
  9. cloves (lavang) - 3-4
  10. small cardamom (chota elaichi) - 4
  11. cinnamon stick - 2
  12. garam masala powder - 2tbsp
  13. turmeric powder - 2tsp
  14. coriander powder - 2tsp
  15. red chilli powder - 2tsp
  16. refined oil - 2tbsp
  17. fresh curd - 1/2cup
  18. salt to taste
  19. coriander leaves for decoration
  1. heat oil in pan, add cumin seeds, bay leaf, lavang, cardamom, cinnamon & mix well
  2. then add chopped onion, ginger & garlic
  3. once the onion gets brownish add turmeric powder, coriander powder, red chilli powder, salt, fresh curd & mix all the ingredients well
  4. as the curd starts leaving oil add keema and water and cover with a lid on low flame to let the keema get cooked
  5. after 15-20 min remove lid and if the chicken is cooked add boiled peas & chopped tomatoes and mix well

Once the Matar Chicken Keema is ready spread garam masala powder on top and serve hot with coriander leaves & round onion slices

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