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Chicken-Peas Curry Recipe

Chicken-Peas Curry is a popular Indian Side Dish
Author :
 
On :
Friday, 24 March, 2017
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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:

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




     

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