Chicken-Peas Curry
* * * * *
You can be first to rate this post
Author sarikas85 Yield No Value
Published Aug 29, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour

Recipe of Chicken-Peas Curry

Ingredient Name Quantity Unit
Chicken Meat 500 Grams
(green Peas 200 Grams
Oil 150 Grams
Salt To Taste
Jeera 1 Teaspoons
Onion 2 Numbers
Dhania Patta 1 Bunch
Haldi Powder Teaspoons
Dhania Powder 1 Teaspoons
Red Chilly Powder 1 Teaspoons
Garam Masala Powder 1 Tablespoons
Tandoori Masala Powder 1 Teaspoons
Jeera - 1/4 Teaspoons
Haldi Powder 1/2 Teaspoons
Red Chilly Powder 1 Teaspoons


1. In a pressure cooker, heat oil. 2. Put jeera, tejpatta, dried red chilly in it. 3. When jeera begins to splutter, add onion to it and fry it till golden brown. 4. Add ginger garlic paste. 5. Saute for 2 minutes. 6. Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil. 7. Add chicken keema to it and saute for 5 minutes. Add salt. 8. Add 2 cups water 9. Pressure cook on high till the cooker whistles. 10. Then reduce flame and cook for 18 minutes. 11. Let the pressure cooker cool on its own. 12. Put oil in a karaahi. 13. Add jeera, when jeera begins to splutter, add matar. 14. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. 15. Let the matar cook on slow flame for 7 minutes. 16. Put off the flame. 17. Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. 18. Put off the flame. Garnish with chopped dhania patta. 19. Serve with steaming rice or chapaatis.
Posted Aug 29, 2007

You need to be logged in to add comments.

Click here to login into your account.