Chicken Keema - Methi & Matar

Ingredients

• 454 g (1 lb)minced chicken
• 1onion, diced
• 2.5 ml (½ tsp)cumin seeds (optional)
• 2–3whole cloves (optional)
• 6whole black peppercorns (optional)
• 1 tbspginger
• ½ tbspgarlic
• ¾–1 tspsalt
• ¾–1 tspred chilli powder
• ¼ tspground turmeric
• ½ tspground coriander
• ¾ tspgaram masala
• 75 g (½ cup)peas
• 60 ml (¼ cup)yoghurt, whipped and at room temperature
• 2–3 tbspkasuri methi (dried fenugreek leaves), or a handful of fresh chopped fenugreek
• to tastechopped green chillies
• 4 g (¼ cup)chopped coriander
• a lugcooking oil
• optionallemon, for a squeeze

Instructions

1. 1

   Heat the pan

   Heat a wide-based pan and add a lug of cooking oil.

2. 2

   Bloom the spices

   When the oil shimmers, add the cumin seeds, cloves and black pepper. Once they start sizzling, add the diced onion.

3. 3

   Soften the onion

   Sauté over medium-high heat until the onion edges begin to change colour.

4. 4

   Cook the aromatics

   Add the ginger and garlic and sauté for 30 seconds to cook off their raw flavour.

5. 5

   Add the powders

   Stir in the salt, red chilli powder, turmeric and ground coriander. If the oil is too hot and the ginger and garlic started browning within 30 seconds, add a splash of water to stop the spices burning.

6. 6

   Brown the chicken

   Add the minced chicken and sauté energetically over medium-high heat until browned; this browning builds flavour.

7. 7

   Stir in yoghurt

   Add the yoghurt and mix it through the chicken.

8. 8

   Simmer with peas

   Stir in the kasuri methi and peas, cover the pan and cook over low heat for 5–7 minutes.

9. 9

   Finish the keema

   Uncover and add hot water if you prefer a looser consistency. Stir in the garam masala and adjust the seasoning.

10. 10

    Add the garnish

    Top with green chillies and chopped coriander, then add a squeeze of lemon if you like.

What is chicken keema?

Keema is a South Asian dish made with minced meat, cooked with spices and often served with bread or rice. This version pairs chicken with peas and methi, also known as fenugreek.

Kasuri methi brings a savoury, fragrant finish, while the yoghurt softens the spice mixture. Browning the chicken before adding the yoghurt helps give this quick-cooking dish a deeper flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 25g protein, 10g carbs, 14g fat.

The chicken provides most of the protein, while the peas and onion contribute carbohydrates and fibre. Fat comes mainly from the chicken, yoghurt and cooking oil; serve with a generous portion of vegetables if you want to balance the plate without adding another rich side.

Why the spices go in stages

Whole spices: cumin, cloves and pepper sizzle briefly in the oil first, releasing their aroma before the onion goes in.

Ground spices: salt, chilli, turmeric and coriander are stirred in after the ginger and garlic. A splash of water can protect them from scorching if the pan is very hot.

Getting good browning

Chicken: add it to the hot pan and break it up as you sauté. Give it time to brown rather than letting it sit in released liquid; that browned surface is an important part of the flavour.

Yoghurt and methi

Yoghurt: use it at room temperature and whip it before adding, as directed. Stir well so it mixes into the chicken rather than forming clumps.

Methi: dried kasuri methi gives the dish its characteristic fragrance. Fresh chopped fenugreek can be used instead, though its flavour and texture will differ.

How to judge doneness

Simmer: after adding the peas and methi, cover and cook on low for 5–7 minutes. The chicken should be cooked through and the peas tender.

Consistency: uncover the pan and add hot water a little at a time if you want a looser keema. Stir in the garam masala at the end and taste before adding more salt.

What to serve with it

Rice or flatbreads make easy accompaniments and soak up the spiced juices. A fresh salad or extra vegetables can add crunch and round out the plate.

Recipe notes & tips

• Have the spices measured out before heating the pan so they can be added promptly.
• Use a wide pan to give the minced chicken room to brown.
• If the ginger and garlic brown very quickly, add a splash of water before the ground spices burn.
• Let the yoghurt come to room temperature and whip it before adding.
• Add hot water gradually at the end so you can control the consistency.
• Taste after adding the garam masala, then adjust salt and chilli to suit.

Variations

• More heat: add extra chopped green chillies to taste.
• Fresh fenugreek: use a handful of chopped fresh fenugreek in place of the kasuri methi.
• Gentler chilli: start with the lower amount of red chilli powder and add more at the table.
• Extra peas: increase the peas for a sweeter, more vegetable-forward keema.
• Citrus finish: squeeze over lemon just before serving for a bright finish.

Common mistakes to avoid

• Crowding the pan: the chicken can release liquid and steam rather than brown; use a wide pan and sauté actively.
• Burning the spices: if the pan is too hot, add a splash of water before stirring in the spice powders.
• Adding cold yoghurt: it may be harder to mix smoothly; whip it and bring it to room temperature first.
• Overcooking the peas: keep the covered simmer to 5–7 minutes, then check their tenderness.
• Adding too much water: loosen the keema with hot water a little at a time after uncovering.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the keema has thickened; avoid reheating it more than once.

Frequently asked questions