Protein-Rich Chicken Keema Matar – Packed with 28 grams of protein per serving from ground chicken, green peas, and almond flour! Ready in about 30 minutes, it's perfect for meal prep and pairs deliciously with cooked rice or quinoa.
Looking for Indian style chicken dishes? Try my tandoori chicken sandwich or the chicken koftas in pakak gravy next!
Here’s another great addition to our ever-growing collection of high-protein recipes: Indian-style chicken keema matar, packing a solid 28 grams of protein per serving.
I’ve combined protein-rich ground chicken with a generous helping of green peas—a surprisingly powerful plant-based protein source.
Instead of using traditional ground cashews, I’ve gone with almond flour for an extra protein boost and a slightly nutty twist.
👩🍳 Looking for creative ways to cook with almond flour? Don’t miss our roundup of delicious almond flour recipes!
Table of contents
👩🍳 Why our recipe?
- Protein-rich ground chicken recipe
- Cooks in about 30 minutes
- Perfect for weeknight dinner or for meal prepping
- Delicious with cooked quinoa, rice, rotis or naans
- Complete meal with both meat and veggie together
- Easy, spicy and tasty!
Short Video
How to make chicken keema matar?
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Recipe tips
- Serve with cooked quinoa, rice, naan or rotis.
- For a saucier version, blend the tomatoes into a puree and add ¼ to ½ cup of heavy cream along with the green peas.
- Use ground turkey instead.
How much protein is in chicken keema matar?
Chicken Keema Matar is a flavorful, high-protein dish delivering a solid 28 grams of protein per serving. It combines lean ground chicken with green peas, which aren’t just for color—they're also a great source of plant-based protein.
To boost the protein content even further, I’ve swapped the traditional ground cashews for almond flour, adding both extra protein and a subtle nutty flavor. It’s a satisfying, nutrient-dense option perfect for meal prep or a wholesome weeknight dinner.
More ground chicken recipes
Chicken Keema Matar
Ingredients
- 2 to 3 tablespoons vegetable oil
- ¼ teaspoon cumin seeds
- 1 ½ cups chopped onion about 1 medium
- ½ jalapeno or green chili, chopped optional
- 1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoon grated ginger)
- 1 tablepoon coriander powder
- ½ to 1 teaspoon cayenne pepper powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 pound (450 gms) ground chicken
- 2 large tomatoes chopped or pureed
- 2 cups fresh or frozen green peas
- ½ cup almond flour
- ½ cup chopped cilantro
- 1 teaspoon salt use more if needed
Instructions
- Heat oil in a medium to large pan. When hot, add the cumin seeds and let crackle.
- Add the chopped onion, jalapeno(if using) and about half the salt. Saute for 4 to 5 minutes over medium heat, until the onions get translucent.
- Add the ginger-garlic paste (or the grated ginger and garlic) and cook, stirring constantly, for about 3 minutes until the raw smell disappears.
- Add the coriander powder, cayenne, garam masala, turmeric, and about 2 tablespoons of water—this helps keep the spices from burning. Cook while stirring until the spices are nicely toasted and the raw smell is gone. You'll see the mixture start to look glossy—that's your cue it's ready.
- Add the ground chicken, tomatoes and remaining salt, then cook for about 7 minutes. Stir occasionally and break up any lumps as it cooks, until the chicken is almost done.
- Add the green peas (frozen is fine—no need to thaw), almond flour, and about ½ cup of water. 👉 Want it creamier? Add about ¼ to ½ cup of heavy cream along with the peas for a richer, creamier version.
- Let it cook for another 10 minutes, stirring occasionally, until the chicken mixture is semi-dry. Stir in the chopped cilantro at the end. Taste and adjust salt if needed.
- Serve it up with some cooked quinoa, rice, naan or rotis.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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