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Top down view of a bowl of chicken keema garnished with cilantro and pieces of lemon.
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Chicken Keema - Methi & Matar

Ground spiced chicken gets cooked in mild spices and the beautifully aromatic kasuri methi.
Course Main Course
Cuisine Indian, Pakistani
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Sarah Mir

Ingredients

  • 1 lb chicken qeema (ground chicken)
  • 1 onion, diced
  • ½ tsp cumin seeds (optional)
  • 2-3 whole cloves (optional)
  • 6 whole black peppers (optional)
  • 1 tbsp ginger
  • ½ tbsp garlic
  • ¾-1 tsp salt
  • ¾-1 tsp red chilli powder
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • ¾ tsp garam masala
  • ½ cup peas
  • ¼ cup yogurt, whipped and at room temp
  • 2-3 tbsp kasuri methi (can use a handful of fresh chopped)
  • chopped green chillies to taste
  • ¼ cup chopped cilantro

Instructions

  • Heat a wide bottomed pan and add a lug of cooking oil.
  • When it shimmers (i.e. is hot) add your cumin seeds, cloves, and black pepper and once they're sizzling then add your diced onions.
    onions before they are properly sauteed in a pan
  • Saute on medium high heat until the edges change colour.
    sauted onions and whole spices in a pan
  • Then add the ginger and garlic pastes, saute for 30 seconds to get the rawness out.
    Chopped onions and minced garlic are being sautéed in a light-colored pan for Chicken Keema. Small bowls of chopped green herbs, ground meat, and seasonings are visible in the background.
  • Now in go the salt, red chilli powder, turmeric, and coriander powder for a quick whirl. If your oil has gotten too hot i.e. your ginger garlic started to brown within the 30 seconds then add a splash of water to avoid burning your spices.
    Onions sautéing in a white pan with spices and a wooden spoon; green peppers, raw Chicken Keema, and a jar of liquid are in the background.
  • Add the ground chicken and saute energetically on medium high heat until the chicken is browned - this is key for flavour development!
    A skillet filled with browned Chicken Keema and sautéed onions is being stirred with a wooden spatula. In the background, theres a small bowl of chopped green onions and a jar of milk.
  • Now add your yoghurt and mix well.
    A hand pours a creamy white liquid from a small glass container into a skillet with cooked Chicken Keema and sautéed onions. A jar of salt and green herbs are blurred in the background.
  • Stir in the kasuri methi and peas and cover and cook on low for 5-7 minutes.
    A close-up of a large pot with a glass lid, showing condensation inside and food cooking, possibly Chicken Keema or a grain dish, with green herbs visible. The pot is on a stovetop with a blurry background.
  • Uncover, you can adjust consistency to personal preference with hot water and then add your garam masala, stir well, and adjust seasoning.
  • Top with green chilies and chopped cilantro and a squeeze of lemon (optional)
    A white skillet filled with flavorful Chicken Keema, topped with chopped green onions and fresh cilantro, sits on a stovetop. A glass jar and a cutting board are blurred in the background.

Video

Notes

I put the whole spices as optional because while they add depth many people don't like having to fish them out of their qeema! 
Customizing to consistency is key, if you like a drier keema then saute the moisture out, if you like a more curry like consistency then add in a little water, bring to a boil and simmer through before you add the finishing touches.