Murgh Qeema Matar by Chef Shireen Anwar

By on October 1, 2011

 Murgh Qeema Matar by Chef Shireen Anwar


Chicken mince ½ kg
Tomatoes blended 3
Chopped green chilies 3
Peas 1 cup
Onion finely chopped 1 cup heaped
Oil ¼ cup
Salt 1 tsp
All spice 1 tsp
Ginger garlic paste 1 tbsp heaped
Turmeric ¼ tsp
Chopped coriander leaves 2 tbsp
Chili powder 1 ½ tsp


Heat ¼ cup oil, add 1 cup chopped onion, fry till light golden, add 1 tbsp ginger garlic paste with ½ kg chicken mince, fry well, add 1 ½ tsp chili powder, 1 tsp salt, ¼ tsp turmeric with 3 blended tomatoes, cover and cook for 10 minutes, add 1 cup boiled peas with 1 cup of water, cover and cook for another 15 minutes till mince tender and oil comes on top. Serve garnished with 2 tbsp chopped coriander and mint leaves, lastly add 1 tsp all spice powder. Serve with roti or plain boiled rice.