Chicken Keema-Ghuguni | How to make Chicken Keema-Ghuguni

By Aish Das-Padihari  |  6th Feb 2018  |  
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  • Chicken Keema-Ghuguni, How to make Chicken Keema-Ghuguni
Chicken Keema-Ghuguniby Aish Das-Padihari
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About Chicken Keema-Ghuguni Recipe

Chicken Keema-Ghuguni or Mangsho-Ghuguni, is a traditional east Indian dish. Mangsho-Ghuguni is usually made with chunks of goat meat cooked with yellow peas. Anyone from the eastern part of India is familiar with the taste of this dish. Consider this as the Indian version of chili that you find here in the USA. I switched the chunky meat with minced chicken. I have used minced turkey too and it tastes really good. It’s a hearty, filling dish and honestly you don’t need rice to naan to go with it. This Chicken Keema-Ghuguni is a wholesome dish in itself.

Chicken Keema-Ghuguni is an aromatic, flavorful and delicious dish which is very much popular in West Bengal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chicken Keema-Ghuguni is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chicken Keema-Ghuguni at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 120 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chicken Keema-Ghuguni by Aish Das-Padihari in step by step with pictures so you can easily learn how to cook the perfect Chicken Keema-Ghuguni at your home without any difficulties. Chicken Keema-Ghuguni is one of the representative dishes of West Bengal which you can serve in any special occasions.

Chicken Keema-Ghuguni

Ingredients to make Chicken Keema-Ghuguni

  • 2 cups yellow peas (soaked for couple of hours and boiled)
  • 1 and 1/2 cup Minced chicken
  • 1 big onion finely chopped
  • 1 TBSP ginger Paste
  • 2 TBSP garlic Paste
  • 2 big tomatoes chopped
  • 1 TSP turmeric Powder
  • 2 TBSP Red Chili powder
  • 1 TBSP coriander Powder
  • 1 TBSP cumin Powder
  • 1 TBSP Garam-masala powder
  • 1/2 cup oil
  • Salt as per taste Chopped onion- chopped green chilies- chopped cilantro, wedges of lemon for garnishing

How to make Chicken Keema-Ghuguni

  1. Wash the yellow peas and soak it for at least 3 to 4 hours.
  2. Then pressure cook the peas with salt and turmeric powder for 1 whistles
  3. Turn off the gas and let the steam release automatically on its own. Open the lid. The peas should be well cooked but not mushy.
  4. Alternatively, you can boil the peas in a heavy bottomed pan for 2 to 3 hours.
  5. In a big pan heat 2 tbsp oil, When oil is hot add the chopped onions. Stir it and add little salt. In few minutes, onion changes its color to golden brown. Add the garlic and ginger paste.
  6. Mix it and stir it nicely, until the raw smell goes off
  7. In a small bowl, take turmeric powder, coriander powder, cumin powder, red chili powder and add 2 -3 tbsp water into it and make a paste. Add the mixture into the pan to the onion mixture.
  8. Keep stirring until the oil starts to come out from the side of the pan. Add the tomato pieces and little salt. Stir it till the tomato gets soft.
  9. Add the minced chicken and boiled yellow peas and let it cook for sometimes.
  10. Let it come to a boil, cover it with lid. Once everything is well cooked adjust the seasoning, check consistency, add the garam masla powder and mix it well.
  11. The consistency should not be too dry or too runny. Pour it on a serving bowl, sprinkle some chopped onions, chopped green chilies, chopped cilantro and few drops of lemon juice.

Reviews for Chicken Keema-Ghuguni (1)

Ruchi Gaura year ago

I really want to try this.

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