Best Methi Chicken Keema Recipe
The flavorful, medium-spicy, Methi Chicken Keema recipe made in an instant pot will become your Friday night favorite! The magical combination of Indian spices and fresh herb (fenugreek leaves) and green peas ready in just 30 minutes is also perfect for entertaining!
Is ground chicken considered processed?
This recipe uses Lean Organic ground chicken from Costco. The lean meat is full of protein and provides you with a wholesome meal. Ground meats like chicken, turkey and beef are NOT considered processed. Processed foods like sausages, nuggets or deli meats contain excessive amounts of salt and chemical additives to increase shelf life. Long term usage of processed meats is unhealthy and may lead to health complications. You should try consuming fresh meats as much as possible that nourishes your body with protein and rich nutrients.
Should we wash Chicken Keema before cooking?
As mentioned in my Gluten-Free Chicken Kebab recipe, USDA does NOT recommend washing/ rinsing off poultry due to the risk of cross-contamination.
Are Chicken keema, Ground chicken and Chicken Mince the same?
Yes, ground chicken, Keema and Chicken Mince are the same. The word Keema has a Turkic origin and is used in the Indian, Pakistani cuisines.
How to make Methi Chicken Keema?
What if my Chicken Keema is too watery?
For a rich and thick Methi Chicken Keema consistency, here are a few tips:
1. Add a tablespoon of roasted chickpea flour to the gravy and mix well.
2. Dissolve 1.5 tsp of gluten-free cornstarch in cold water, and add it slowly to the keema incorporating it well.
3. Cook a potato in a Microwave for 2.5 minutes (times may vary based on the size of the potato and microwave setting), mash and add to the keema.
About METHI Chicken Keema Matar Recipe
Meat: This recipe uses organic lean ground chicken. You may substitute the ground chicken with ground turkey, or any other type of minced meat.
Herbs: The use of methi aka fresh fenugreek leaves packed with fiber and nutrients, gives a rich flavor to this dish. If you don’t have fresh methi/ fenugreek leaves, you may use about 1.5 tbsp of crushed, dried fenugreek leaves.
Green peas aka Matar: Frozen green peas are packed with protein, fiber and micro nutrients and also provide a fresh sweet flavor and wonderful texture to the dish. You can also use frozen chickpeas for additional protein.
Vegetables: I’ve used yellow onions and fresh tomatoes in the recipe. You may use red onions per your preference. If you use tomato puree, you’ll get a thicker sauce.
Step by Step Process to Make Methi Chicken Keema Matar
Ingredients:
- Ground Chicken
- Vegetables: yellow onion, tomatoes, green chillies, garlic, ginger, fresh bunch of methi (fenugreek leaves), and frozen green peas
- Whole Spices: Cinnamon stick, Bay leaf, cloves, and cardamom
- Dry Spices: Turmeric, coriander powder, red chilli powder, cumin powder and salt
- Fat: Oil (I used vegetable oil- feel free to substitute it with coconut oil), yogurt
Preparation:
- Clean the fenugreek bunch by soaking them in water, strain and finely chop including the tender stems. (Pic#1)
- Finely chop the tomatoes and yellow onion using a food processor or a chopper and set aside.
- Remove the stem from the green chillies, peel the ginger and garlic and blend together in a small grinder into a coarse paste. (Pic#2)
- Instant Pot Setup: Turn on the instant pot, and set the mode to Saute and the time to 20 minutes. Add oil.
- When the oil is warm, add the whole spices – Cinnamon stick, bay leaf, cloves and cardamom and saute for a minute.
- Add chopped onions and a pinch of salt and cook until the onion turns soft. (Pic #3)
- Add in the chopped tomatoes and saute for 2-3 minutes or until the tomatoes are soft. (Pic#5)
- Then stir in chopped methi and mix well. Cook for another 2 minutes. (Pic#6)
- Add in the dry spices, starting with turmeric, then coriander powder, chilli powder, cumin powder and salt. Incorporate well. (Pic#7)
- Next add the ground chicken packs to the pot. If the ground chicken isn’t completely thawed*, the cook time may slightly increase. (*in my case it added 5-7 additional minutes). (Pic#8)
- With a spatula, incorporate the meat well with the mixture and saute for about 5 minutes. (Pic#9)
- Add in whipped yogurt into the instant pot and mix well and cook for about 1-2 minutes. (Pic#10)
- Then, add in frozen green peas and mix well. (Pic#11)
- Saute for 1-2 minutes, then, close the instant pot lid and pressure cook on high for 6 minutes**. (Pic#12)
**You may choose to cook it on Saute mode for at least 10-12 more minutes for a thicker consistency.
Once the timer is done, disconnect from power and let it cool for about 10 minutes, then, carefully release the steam by turning the vent .
Garnish with some freshly chopped cilantro and enjoy your delicious Methi Chicken Keema Matar with some steamed rice or with Gluten-Free roti!
Best Methi Chicken Keema Matar Recipe | Gluten-free
Equipment
- 1 Instant Pot
Ingredients
- 2 lbs Ground Chicken Organic
Vegetables
- 1 large Yellow onion
- 2-3 med-large Tomatoes
- 5-6 Green Chillies
- 1 inch Ginger
- 5-6 Garlic cloves
- 1 bunch Fresh Methi (Fenugreek leaves)
- 1 cup Frozen Green Peas
Fat
- 2-3 tbsp Vegetable oil
- ½ cup Yogurt Thick
Whole Spices
- 1 Cinnamon stick
- 4-5 Cloves
- 3-4 Green Cardamom pods
- 1-2 Bay Leaves
Dry Spices
- ¾ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Red chilli powder
- 1½-2 tsp salt / per taste
Instructions
- Finely chop the tomatoes and yellow onion using a food processor or a chopper and set aside. Clean the fenugreek bunch by soaking them in water, strain and finely chop including the tender stems.
- Remove the stem from the green chillies, peel the ginger and garlic and blend together in a small grinder into a coarse paste.
- Instant Pot Setup: Turn on the instant pot, and set the mode to Saute and the time to 20 minutes. Add oil.
- When the oil is warm, add the whole spices - Cinnamon stick, bay leaf, cloves and cardamom and saute for a minute.
- Add chopped onions and a pinch of salt and cook until the onion turns soft. Add in the chopped tomatoes and saute for 2-3 minutes or until the tomatoes are soft.
- Then stir in chopped methi and mix well. Cook for another 2 minutes. Add in the dry spices, starting with turmeric, then coriander powder, chilli powder, cumin powder and salt. Incorporate well.
- Next add the ground chicken packs to the pot. Add in whipped yogurt into the instant pot and mix well and cook for about 1-2 minutes.
- Then, add in frozen green peas and mix well. Saute for 1-2 minutes, then, close the instant pot lid and pressure cook on high for 5-6 minutes.
- Once the timer is done, disconnect from power and let it cool for about 10 minutes, then, carefully release the steam by turning the vent
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