Keema Matar Ghugni


Bengali RecipesChickenNon Vegetarian

Keema Matar is a delicious Indian Curry which is very popular in the Northern and Eastern part of India. In Bengal this recipe called Ghugni. In this recipe, minced chicken are cooked with green peas, along with lots of aromatic spices and onion. The flavour of minced chicken and peas always compliment each other. It’s a spicy and flavourful curry and goes really well with naan, roti, paratha or puri (Luchi).

Image : Keema Matar Ghugni

keema matar ghugni 29Important :


  • Preparation Time : 15 minutes
  • Cooking Time : 45 minutes
  • Total Time : 1 hr
  • Serve For : 3-4

Ingredients :

To prepare the Keema –

  • Chicken Keema (100 gm)
  • Onion (1 big) /finely chopped
  • Crushed Garlic (1 tsp)
  • Crushed Ginger (1 tsp)
  • Cumin Seeds (1/4 tsp)
  • Green Chilli (1) /chopped
  • Red Chilli Powder (1 tsp)
  • Cumin Powder (1 tsp)
  • Turmeric Powder (1 tsp)
  • Salt (to taste)
  • Oil (2 tbsp)

To make the Keema Matar Curry –

  • Green Peas or Matar (200 gm) [Here I have used store brought frozen peas, you can also use the fresh one]
  • Potato (1 big) /diced
  • Cardamom (2) /crushed
  • Cloves (3)
  • Cinnamon Stick (2 inch piece)
  • Green Chilli (1) /chopped
  • Tomato (1 medium size) /chopped
  • Cumin Powder (1/2 tsp)
  • Kashmiri Red Chilli Powder (1 tbsp)
  • Turmeric powder (1 tsp)
  • Salt (to taste)
  • Garam Masala Powder (1 tsp)
  • Oil (2 tbsp)

keema matar ghugni 27

Images :

Boil green peas

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To prepare the keema, add cumin seeds and green chili in hot oil

keema matar ghugni 2

Add chopped onion

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Add grated ginger and garlic

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Add red chilli powder, cumin powder, turmeric powder and salt

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Cook for 4-5 minutes

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Add minced chicken

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Mix well and cook for 5 minutes

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Add water

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Cook for another 5-8 minutes

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Transfer into a bowl and keep it aside

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In another pan add green chilli and garam masala in hot oil

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Add potato cubes

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Add kashmiri red chilli powder, cumin powder, salt and turmeric powder

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Add chopped tomato

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Cook for 4-5 minutes

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Add boiled peas

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Mix well

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Add keema mixture

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Mix well

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Add water and cover the pan

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Cook for 10 minutes on medium heat

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Cook until the mixture becomes dry

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Lastly add garam masala powder

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Mix well and your Keema Matar Ghugni is ready to serve

keema matar ghugni 26Tips :

  • If you are using lamb or beef keema instead of chicken, you have to cook the keema for longer time.
  • You can also skip adding potatoes into the curry.
  • Serve with roti, paratha, naan or puri(Luchi).

You can also search for other recipes like Chicken Bharta, Honey glazed Chicken, Aloo Gobi Matar, Matar Paneer etc.

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