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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.