Best Methi Chicken Keema Matar Recipe | Gluten-free
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!
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