Muttar Chicken Keema - Indian Dish

³ Description

Muttar Chicken Keema (Spicy Ground Meat with Peas) Is a very famous dish usually made with ground beef. Served with Naan and yogurt. This has a healthier kick to it! Please view the ingredients in the Recipe Directions since I could not find some of the spices.

² Ingredients

•  64 oz, raw (yield after cooking) Ground Chicken
•  1 medium whole (2-3/5" dia) Tomatoes
•  2 tsp Cumin
•  1 tbsp Curry Powder
•  1/2 tbsp Black Pepper
•  1/2 tbsp Turmeric (Ground)
•  1 tbsp Salt
•  1/2 oz Cilantro (Coriander)
•  10 clove Garlic
•  6 tsp Ginger
•  1 medium (2-1/2" dia) Onions
•  1.5 cup Green Peas (Frozen)
•  2 pepper Green Hot Chili Peppers
•  2 serving (serving = 1/2 second spray) PAM Original No-Stick Cooking Spray
•  1/2 serving (serving = 1/3 cup) Maya Kaimal Tikka Masala
•  0.3 serving (serving = 3/4 cup) President's Choice 0% Greek Yogurt

q Directions

1.8 KG Ground Extra Lean Chicken Raw
1.5 Cups Frozen Sweet Peas
I Cup Onions chopped
1 Large Tomato chopped
10 Garlic Cloves minced
2 TB Gingerroot minced
2 Large Green Chilies
¼ Cup 0% Plain Greek Yogurt
1 TB Salt
1 TB Red Chili
½ TB Black Pepper
½ TB Turmeric
1 TB Garam Masala
1 TB Coriander Powder
3 TB Meat Masala
2 TS Cumin Seeds
Pam Spray

Start by adding all the seasonings minus the cumin seeds in a bowl with the Greek Yogurt. Then add the seasoned yogurt to the raw chicken marinate for minimum 30 mins. While the chicken marinated you can start on the Masala.

In a large hot wok spray some pam spray and add the cumin seeds. Toast the cumin seeds for 1 min then add garlic. Since there is not much oil in the wok you need to make sure you don’t burn the garlic, once the garlic is golden color add the onions and cover the lid. Keep stirring every 2 mins till the onions are translucent.

Make sure the stove is still on med high, and then add minced ginger and keep stirring not allowing the masala to burn after 2 mins add the tomatoes and cover the lid again for 5-8 mins stirring every 2 mins.

Most masalas you will see oil separation but since we only used pam spray you won’t see that but you will see everything is come together like a thick salsa kind of that is when you will add the ground chicken. Make sure you mix the chicken well with the masala, cook for 4 mins per side and flip over. Once both side are browned then you can break up the ground chicken. Add ½ cup of water and let it shimmer on medium heat for 10 mins. Deposit the frozen peas with warm water and add to the chicken keema cook for another 5 mins, garnish with green onions or fresh cilantro. Makes 8 servings.

1 Serving: Calories 287, Carbs 12, Fat 4, Protein 49

5.5 oz Keema, 1 Oat-Flax Pita & ¼ Cup Greek Yogurt: Calories 400, Carbs 27, Fat 6, Protein 61

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