Best Indian Ground Chicken With Peas Recipes

Butter Chicken with Peas image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 cup basmati rice
Kosher salt
1 pound bone-in, skin-on chicken thighs (about 4)
Freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 onion, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 tablespoon grated ginger
2 teaspoons garam masala
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons turmeric
2 tablespoons sugar
3 cups tomato puree
1 cup heavy cream
1 cup frozen peas, thawed
1/4 cup plain Greek yogurt, for serving
1/4 cup cilantro leaves, chopped, for serving

Steps:

Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.

Keema Matar - Indian Minced Chicken and Peas image

Provided by Da Huz

Categories Chicken

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 lbs ground chicken
1 lb green peas (fresh or frozen)
2 tablespoons vegetable oil
1 teaspoon cumin
1 onion, chopped
5 garlic cloves, peeled and crushed
2 tablespoons ginger paste
2 teaspoons crushed red pepper flakes
salt
3 tablespoons tomato paste
1 tablespoon cilantro, chopped

Steps:

Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
Add the chicken and cook until done.
Add the peas and cook until they are heated through and softened.
Add salt to taste.
Serve with rice and garnish with chopped cilantro and hard-boiled eggs.