Ingredients

• Minced chicken meat - 500 g
• Matar (green peas) - 200 g
• Oil
• Salt - to taste
• For curry:
• Jeera - 1/2 tsp
• Dried red chilli - 2 (chopped finely)
• Onion - 2 medium size (chopped finely)
• Ginger-garlic paste - 1 heated tbsp
• Dhania patta - 1 bunch (chopped)
• For powdered masala:
• Haldi powder- 1 tsp
• Jeera powder- 1 tsp
• Dhania powder - 1 tsp
• Red chilli powder- 1 tsp
• Garam masala powder - 1 tsp
• Tandoori masala powder - 1 tsp (optional)
• For matar:
• Jeera - 1/4 tsp
• Haldi powder - 1/2 tsp
• Red chilli powder - 1/2 tsp

How to Make Chicken-Peas Curry

• Heat oil in a pressure cooker.
• Put jeera, tejpatta, dried red chilly in it.
• When jeera begins to splutter, add onion to it and fry till golden brown.
• Add ginger-garlic paste. Saute for 2 minutes.
• Add all the powdered masalas and tomato.
• Saute for 5 minutes till masala starts to leave oil.
• Add chicken keema to it and saute for 5 minutes.
• Add salt. Add 2 cups water
• Pressure cook on high till the first whistle.
• Then reduce flame and cook for 18 minutes.
• Let the pressure cooker cool on its own.
• Put oil in a karahi.
• Add jeera. When jeera begins to splutter, add matar.
• Saute for 2 minutes, then add the haldi powder, red chilli powder, and salt. Cover the karahi.
• Let the matar cook on slow flame for 7 minutes.
• Add the fried matar to the contents in the pressure cooker.
• Close and cook for 1 minute.
• Garnish with chopped dhania patta.
• Serve with steaming rice or chapattis.