Chicken Kheema Matar is the dish from the Indian subcontinent made from lamb mince and vegetables. Traditionally, it was made with mutton but chicken can be used as an alternative to avoid red meat. Matar or green pea is scientifically named Pisum sativum. It is rich in vitamin A, vitamin C and vitamin B-6. It is rich in minerals – calcium, copper, iron and zinc and helps in lowering cholesterol. It contains antioxidants catechin and epicatechin.
It is a Turkish word used for minced meat and there are many Indian tiffin dishes which are made with keema as the basic ingredient.
Keema refers to mutton mince cooked with a variety of spices but in this dish minced chicken is cooked in a pan or a pot with a mixture of onion, garlic, turmeric, red chilli powder, ground cumin, bay leaves and herbs. Then it is cooked with chopped vegetables and tomatoes. The blend of meat and spices and the vegetable and tomato stock can get a distinctive broth where the juices are absorbed completely by the chicken. It can be served with jeera rice, roti or naan.