How long does Chicken Keema Matar keep in the fridge?

Chicken Keema Matar keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Keema Matar ahead of time?

Yes. Chicken Keema Matar is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Keema Matar?

Classic pairings include paratha, pav, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian ChickenMain Medium

Chicken Keema Matar

Name: Chicken Keema Matar
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 600 g chicken mince; 1 cup green peas, fresh or frozen; 2 onions, finely chopped; 1 tbsp ginger-garlic paste; 2 tomatoes, chopped; 1 tsp Kashmiri chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp cumin seeds; 2 tbsp oil; 1 tsp salt; 3 tbsp coriander, chopped

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Mince + peas simmer

Time: 35 min
Serves: 4
Calories: 360 kcal
Protein: 36 g

0:00 / 1:33

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Method

1Heat oil, crackle cumin, brown onions till golden — 8 minutes.
2Add ginger-garlic, then tomatoes with chilli, coriander powder, salt; cook till oil separates.
3Add chicken finely chop, break it up with the back of the spatula and cook 8 minutes till all the moisture cooks off.
4Stir in peas with half a cup of water, cover and gently bubble 8 minutes.
5Uncover, dry off any excess liquid — keema should be moist but never wet.
6Finish with garam masala and chopped coriander; serve with hot parathas or pav.

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Built on chicken — swap with soya granules; cook time stays.

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