Chicken keema matar

Keema pav is a popular street food in Mumbaiand hyderabad.Keema is also a popular dish in North Indian cuisine.Keema Matar is traditionally prepared using Mutton mince.Keema is basically minced meat cooked with onions, tomatoes, ginger, garlic and wonderful whole spices.You can also use chicken,beef,lamb or turkey meat to prepare this dish.I have used chicken mince in my recipe as we don't eat other types of meat.

This is a very easy and delicious recipe and goes well with Pav(dinner roll, Rice,Roti or Naan.Since we’re using ground meat,the cooking process is fairly quick.The peas in this dish gives it a vibrant color and fresh taste.This recipe you can either make it gravy or dry form as you like.You can also use this stuffing to make kheema matar samosa.This dish can become the perfect choice for party or picnic.

          Ingredients (Serves 3-4)

• 400 gms chicken mince
• 1 bay leaf
• 1" cinnamon stick
• 1 star anise
• 1 tsp cumin seeds
• 2-3 cloves
• 1 tsp peppercorn(coarsly crushed)
• 1 onions (finely chopped)
• salt as per taste
• 2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1 green chilli (chopped)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 3-4 tablespoon brown onion paste
• 1 tsp kasuri methi
• Tomato puree (made from 2 medium size tomato)
• water as required
• 5-6 mint leaves
• 3-4 tablespoons of green peas
• 2 boilled eggs to garnish (optional)

          Method of preparation

• To make brown onion paste take 1 medium size onion cubes and shallow fry them in some oil till it turns light brown in color. Once it cools down make the paste of this and keep aside.
• Add around 3-4 tablespoons of water to chicken mince and mix well to make it moist, to avoid lump formation in the curry.
• Heat oil in a pan and add all dry masala like cumin seeds,cloves,peppercorns,star anise,bayleaf,cinnamon into it.Saute them well.
• Add the chopped onions and saute them for a while till they turn translucent.
• Then add ginger garlic paste and saute again.
• Now at this point add chilli powder,chopped green chilli,turmeric powder,coriander powder,cumin powder,garam masala and mix well.
• Next is add brown onion paste,tomato puree,kasuri methi,green peas to the pan.
• Add salt as per taste and mix well.
• Add little water if required.
• Cover and cook for about 8-10 inutes onlow  medium flame.
• Add roughly torn mint leaves to the pan,mix and cook for 2-3 minutes more.
• Garnish the chicken kheema matar with boiled eggs and serve with Pao or roti.

         Happy cooking !