Chicken Kheema Serves 1
Finely ground, lean chicken mince. Perfect for making savory keema matar, juicy chicken patties, kebabs, meatballs, or pasta fillings.
Best Paired Recipe
Dhaba Style Chicken Keema Matar
Prep time: 10 minsCook time: 20 minsServes: 3–4
Ingredients
| ☐ | 450g Zorabian Chicken Mince |
| ☐ | ½ cup green peas (fresh or frozen) |
| ☐ | 1 large onion (fine chopped) |
| ☐ | 1 large tomato (fine chopped) |
| ☐ | 1 tbsp ginger-garlic paste |
| ☐ | Spices: ½ tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder |
| ☐ | 2 tbsp oil, salt to taste, fresh mint & coriander |
Method
| 1 | Heat oil in a pan, add onions, and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute. |
| 2 | Add tomatoes and spices; cook until soft and oil starts separating. |
| 3 | Add Chicken Mince, breaking up any lumps with a spoon. Sauté on medium-high heat for 6–8 minutes. |
| 4 | Stir in green peas and ¼ cup water. Cover and cook on low heat for 8 minutes until peas are tender and mince is cooked. |
| 5 | Garnish with chopped mint and coriander. |
