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Methi Qeema

Chicken Keema with Matar & Methi

Ground spiced chicken gets cooked in mild spices and the beautifully aromatic kasuri methi.

Course Main Course
Cuisine Indian, Pakistani
Keyword Chicken Keema, Keema
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • 1 lb chicken qeema (ground chicken)
  • 1 onion, diced
  • 1 tbsp ginger
  • ½ tbsp garlic
  • ¾-1 tsp salt
  • ¾-1 tsp red chilli powder
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • ¾ tsp garam masala
  • ½ cup peas
  • cup yogurt, whipped and at room temp
  • 2-3 tbsp kasuri methi (can use a handful of fresh chopped)
  • chopped green chillies to taste
  • ¼ cup chopped cilantro


  1. Heat a wide bottomed pan - a karachi or wok is best - and add a lug of cooking oil

  2. When it shimmers (i.e. is hot) add your onion and cook till the edges are golden brown

  3. Then add the ginger and garlic pastes, saute for a quick minute

  4. Now in go the salt, red chilli powder, turmeric, and coriander powder 

  5. Give them a quick whirl and add the ground chicken

  6. Mix energetically on medium high heat until the chicken looks cooked (keep breaking up chunks)

  7. Now add the peas

  8. Saute for another 5-7 minutes until it starts to take on a darker hue. This is key because it will give your qeema better flavour.

  9. Now turn the heat down, add the yogurt and methi. Mix well.

  10. Cook on low for about 5 minutes, then add your garam masala and green chillies

  11. Mix, taste, adjust seasoning. 

  12. Top with chopped cilantro and a squeeze of lemon (optional)