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Plant based Chicken Kheema Muttar

Prep Time: 10 min | Cooking time: 20 mins


  • 1 Packet Blue Tribe Plant Based Chicken Keema (Defrosted)
  • 2 Tbsp Neutral Oil (Canola, Sunflower, Groundnut)
  • 1 inch stick Cinnamon
  • 1 tsp Whole Black Peppercorns
  • 2 Cardamom pods
  • 2 Bay Leaves
  • 1 tsp Cumin Seeds
  • ½ cup Finely Chopped Onions
  • 2 Tbsp Ginger-Garlic Paste
  • ½ Cup Tomatoes (Grated or Pureed)
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 Tbsp Coriander Powder
  • 1 Tbsp Kasuri Methi
  • ½ cup Boiled Green Peas
  • 2 Tbsp Coconut Cream (optional)
  • 1 Tbsp Chopped Coriander Leaves
  • Salt to taste


  • 1. In a kadhai or pan heat up the oil on a high flame. Add the whole spices once the oil is hot. Once the cumin blooms, add in the onions and sautee until golden brown.
  • 2. Add the ginger garlic paste and cook until aromatic. Once this begins to brown, add in the tomatoes and mix well. Turn down the heat to a medium flame
  • 3. Once the mixture begins to simmer, add the ground spices and allow to simmer until the oil begins to separate along the sides
  • 4. Add the kasuri methi and coconut cream, mix well and season with salt.
  • 5. When fully incorporated, add the Blue Tribe Plant Based Chicken Keema to the pan and allow it to cook for 6-8 minutes
  • 6. Add in the boiled peas, stir and finish with the freshly chopped coriander. Serve hot with some pav or paratha, some thinly sliced onions and a wedge of lime.


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