Murgh Keema Matar
A 35-Minute Ritual for Rich Protein and Regal Spice
Mughlai cuisine’s most comforting classic—now effortless. Picture the grand imperial kitchens of medieval India, where master chefs spent hours meticulously layered aromatic spices. This Murgh Keema Matar brings that historic, slow-cooked indulgence straight to your modern kitchen, offering a deeply savory, rich mix of ground chicken and sweet spring peas. With your Wholesome Tadka kit doing the heavy lifting, you can master these complex, time-honored heritage flavors on any weeknight.
Wellness
Ingredients
Your Fresh Ingredients (Produce)
- Ground Chicken 1 lb
- Shelled Peas (approx. 6 oz) 1 Cup
- Onion (approx. 0.4 lb) 1 Medium
- Tomato (approx. 0.3 lb) 1 Medium
- Fresh Ginger Root (approx. 2 inches long) 1 Piece
- Garlic Cloves 2 Medium
From Your Pantry (Basic Ingredients)
- Cooking Oil (Sunflower, Olive, Safflower, or your choice) 2 Tbsp
- Salt 1 tsp
Equipment
- 1 Wok (Sauté Pan can also be used)
- 1 Lid (for wok/ pan)
Instructions
Start CookingPreparation
- Peel and finely dice the onion.1 Medium Onion
- Peel and finely chop (or grate) the fresh ginger root.1 Piece Fresh Ginger Root
- Peel and finely mince (or crush) the garlic cloves.2 Medium Garlic Cloves
- Dice tomato.1 Medium Tomato
Cooking: Building the Layers of Flavor
- Layer 1: The OilHeat 1 to 2 Tablespoons of cooking oil in a wok or large sauté pan over medium-high heat.The Sizzle Test: Drop a tiny piece of ginger into the oil. If it sizzles immediately, your pan is ready to go!
- Layer 2: The Blooming PhaseTurn the heat down to medium. Add the entire contents of your Gold Pack to the hot oil. Stir frequently for 10–15 seconds until the whole spices release their earthy, roasted aroma.
- Layer 3: The AromaticsAdd your prepped onion, ginger, and garlic to the pan. Cook on medium heat, stirring often. Watch for the onions to become translucent. You will know it is time for the next step when the ginger and garlic lose their raw scent and take on a sweet, nutty aroma.
- Layer 4: The Spice BaseAdd the entire contents of your Black Pack, 1 teaspoon of salt, and ground red chili to taste (if using). Roast gently on medium heat for 1 minute, stirring constantly to fuse the spices with your aromatics.
- Layer 5: The Tomato GravyAdd your chopped tomato and ¼ cup of water. Stir gently to combine. Cover the pan with a lid and let it simmer on medium heat. Stir occasionally until the tomatoes break down completely, becoming pulpy and jam-like (you'll notice the oil starting to naturally separate from the edges).
- Layer 6: The Rich Protein & PeasAdd your ground chicken and shelled peas to the beautiful spice base. Cover the pan again and cook, stirring occasionally to break up the meat, until it is completely browned and cooked through. Give it a final taste and adjust the salt if needed.
