Chicken keema is a simple and easy to make Indian dish with chicken mince, onions,tomatoes, spices and herbs. Minced meat known as keema or qeema is used to make various dishes like curry, paratha, samosa, sandwiches, cutlets or keema balls. This is one of the basic chicken mince recipes from Indian cuisine which you can serve as a side in an Indian meal. It goes well with plain rice, butter naan, roti or paratha.
The recipe shared here is much similar to this mutton keema. You can also use this recipe to make boiled egg keema or soya keema.
I have used homemade chicken mince so it is not fine. If using ready minced meat or machine minced meat the texture will be more fine.
If using for parathas or kebabs then make sure you use fine mince.
To make this chicken keema ensure you use an aromatic spice powder like a meat masala or a good garam masala. The flavor of your dish depends on the spice powder you use. I used a store bought meat masala powder here.
This recipe will give you a dry keema. If you prefer to make a gravy or curry then you can simply pour some coconut milk or cashew milk towards the end. I have included the details in the recipe card below.
Preparation for Chicken keema
1. Heat oil in a pan, fry dry spices till they sizzle.
2. Then add onions, green chilies and fry until golden.
3. Add ginger garlic paste and fry until the raw smell disappears.
4. Transfer tomatoes or tomato puree and fry until the tomatoes turn soft.
5. Add garam masala, red chilli powder and mint or curry leaves.
6. Fry until the raw smell goes off from tomatoes.
How to make chicken keema
7. Set aside the onion tomato mixture to a plate. Add bay leaf back to the pan and then keema, sprinkle salt and turmeric. Most times tomatoes turn the meat tough or hard, hence i prefer to set aside.
8. On a low flame, cover and cook till it is completely cooked and is soft. If needed sprinkle some water.
9. Lastly add the onion tomato mixture back to the pan. Stir well. on a low flame, cover and cook again till every thing blends well.
10. Add chopped coriander leaves. Off the stove. To make a gravy version of this, add 1/3 cup coconut milk or blend 12 cashews to smooth milk and pour it. Cook till the curry thickens. If you prefer to use cream check the recipe below on how to use.
Garnish and serve it with rice or roti.
Ingredients (1 cup = 240ml )
- 1 bay leaf
- ½ teaspoon cumin or shahi jeera
- 1 small cinammon stick
- 2 green cardamoms
- 4 cloves
- 4 black pepper corn (optional)
- 2 tablespoons oil
- ¾ cup onions chopped
- 1 green slit
- 1 tablespoon ginger garlic paste
- 1 tomato
- 1½ teaspoon garam masala or meat masala (adjust to suit your taste)
- ½ to ¾ teaspoon red chili powder
- 8 mint leaves chopped or 1 sprig curry leaves
- 250 grams chicken keema or minced chicken
- ½ teaspoon salt or as needed
- ¼ teaspoon turmeric
- 2 tablespoons coriander leaves for garnish
- ¼ cup green peas or cashews
- ¼ cup cream or coconut milk or 12 cashews nuts (to make gravy)
How to make
- Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.
- Add onions and green chilli. Fry until the onions turn golden.
- Next add ginger garlic paste and fry until the raw smell goes off.
- Transfer the chopped tomatoes, fry until softened. If tomatoes are dry, sprinkle very little water.
- Add chili powder and masala powder, mint leaves and fry until the raw smell of tomatoes go off.
- Set the onion tomato mixture to a plate.
- Add back the bay leaf and minced meat, turmeric and salt.
- Cover and cook on a low heat till the qeema is soft cooked in its own moisture. If needed sprinkle little water.
- Add back the onion tomato mixture. Mix everything well.
- Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook tiil all the moisture evaporates.
How to make chicken keema gravy
- To make a gravy version of the chicken keema recipe, pour coconut milk or cashew milk and cook till the curry thickens. To make smooth cashew milk, blend cashew nuts with little water.
- If using cream, pour the cream in a bowl, add little keema to the cream first. stir it and then add it to the pan. This way it doesn't curdle. Add chopped coriander leaves.Serve with rice or roti, naan
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes