Minced Chicken with Peas (Chicken Keema Matar)
Ingredients
3 tbsp (45 mL) ghee or unsalted butter
4 whole black cardamom
3 bay leaves
½ tsp (2 mL) black peppercorns
½ tsp (2 mL) cumin seeds
1 tbsp (15 mL) minced ginger
1 tbsp (15 mL) minced garlic
2 cups (500 mL) onions chopped
2 cups (500 mL) tomatoes chopped
1 tbsp (15 mL) yogurt
1 tsp (5 mL) chilli powder
3 tbsp (45 mL) coriander powder
1 tsp (5 mL) Shivani’s Garam Masala
Salt to taste
1 cup (250 mL) frozen peas
2 pounds (1000 g) chicken
Minced cilantro leaves, chopped
for garnish
Directions
Heat ghee or butter in a deep cooking pan. Once oil is warm add bay leaves, cumin seeds, crushed black cardamom and black peppercorn. Once the whole spices turn brown, add ginger and garlic paste and stir until they turn brown.
Stir in chopped onion, cook on medium heat until onion becomes translucent brown. Stir in crushed tomatoes. Cook for 2-3 mins. Add rest of spices.
Add yogurt mix and cook until oil start separating. Once everything is well blended add minced chicken.
Keep chicken on medium flame and continuously stir so that it doesn’t stick in the pot.
After 10 mins add peas and salt. Cook for another 5 mins.
Garnish the dish with cilantro leaves. Serve with naan bread, if desired.