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Chicken keema recipe (Chicken mince recipe)

By swasthi , on May 30, 2020, 44 Comments, Jump to Recipe

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.

easy chicken keema recipe

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.

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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.

This chicken keema is easy to make, tastes delicious and can be used in so many other ways. It can be used as a stuffing in your samosas, sandwiches, wraps, kathi rolls, parathas etc.

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.

You may also like to check this Mutton keema recipe and Egg keema recipe.

Related quick chicken recipes,
pepper chicken
kadai chicken
garlic chicken
chicken majestic
gongura chicken fry

Preparation for Chicken keema

1. Heat oil in a pan on a low to medium heat. Add the whole spices & let them sizzle.

fry spices in pan for making keema recipe

2. Then add onions, green chilies and fry until golden.

frying onions chilies for chicken keema recipe

3. Add ginger garlic paste and fry until the raw smell disappears.

sauteing ginger garlic paste for keema recipe

4. Transfer tomatoes or tomato puree and fry until the tomatoes turn soft.

adding soft tomatoes or puree for chicken keema recipe

5. Add garam masala, red chilli powder and mint or curry leaves.

adding garam masala chili powder for making keema recipe
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6. Fry until the raw smell goes off from tomatoes.

fried onion tomato mixture for queema

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.

addition of bay leaf to pan for making chicken keema recipe

8. On a low flame, cover and cook till it is completely cooked and is soft. If needed sprinkle some water.

cover and cooking on a low heat
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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.

adding onion tomato mixture for making qeema recipe

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.

adding coriander leaves

Garnish and serve it with rice or roti.

onion raita, mint raita, cucumber raita also go well.

delicious garnished chicken keema recipe from swasthi

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Chicken keema

Simple minced chicken recipe made in indian style with basic spices. This can be served with plain rice, roti, paratha or bread.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

Whole spices

  • 1 bay leaf
  • ½ teaspoon cumin or shahi jeera
  • 1 small cinammon stick
  • 2 green cardamoms
  • 4 cloves
  • 4 black pepper corn (optional)

other ingredients

  • 2 tablespoons oil
  • ¾ cup onions chopped
  • 1 green chili (chopped or 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

optional ingredients

  • ¼ cup green peas or cashews
  • ¼ cup cream or coconut milk or 12 cashews nuts (to make gravy)
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Instructions

  • Pour oil to a pan and heat it. Add the whole 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
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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.

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken keema
Amount Per Serving
Calories 385 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 9g56%
Cholesterol 90mg30%
Sodium 470mg20%
Potassium 447mg13%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 1132IU23%
Vitamin C 23mg28%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Chicken keema recipe (Chicken mince recipe)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

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Comments

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  2. Nanditha says

    January 15, 2021

    Hello, if I wanted to add potatoes how should I cook them and when should I add them ?
    Thank you for your help !

    Reply
    • swasthi says

      January 16, 2021

      Hi Nandita,
      Chop them to 1.5 by 1.5 inch pieces and saute in oil before adding keema. When they are half cooked, add the keema. Also soak the potatoes in water for 15 to 20 minutes before cooking so they cook faster.

      Reply
  3. Kim says

    January 9, 2021

    Hi, Swasthi. Your ingredients list “1 green slit”. Can you clarify what you mean? Thank you, and I’m looking forward to making this. I tried your chicken korma recipe and my family loved it.

    Reply
    • swasthi says

      January 9, 2021

      Hi Kim,
      Sorry it is 1 green chilli – slit or chopped
      I have updated it. Glad your family loved the chicken korma. Thank you

      Reply
      • Kim says

        January 10, 2021

        Swasthi, I don’t know where you’ve been (or where I’ve been), but I’m so glad to have found you. I just made your samosas, both chicken and vegetarian. My family and I are in love. Thank you for sharing your recipes!

        Reply
        • swasthi says

          January 10, 2021

          Welcome Kim!
          πŸ™‚
          So glad to know your family loves the samosas! Thank you so much!

          Reply
  4. Rekha George says

    October 30, 2020

    Hi. I remember going through your website and coming across several recipes for chicken mince/kheema, but now see only one. I was particularly interested in trying a chicken mince meatball curry. Could you let me know if you have one? I don’t know if I was mistaken because I can’t find it on your website anymore.

    Reply
    • swasthi says

      November 5, 2020

      Hi,
      I don’t have a recipe for meatball curry

      Reply
  5. Bikash Tiwari says

    May 25, 2020

    Thank you very much for the recipe.
    First time cooked Keema and it tasted so yummy.

    Reply
    • swasthi says

      May 26, 2020

      You are welcome!
      Glad to know!

      Reply
  6. Amala says

    May 18, 2020

    5 stars
    This was delicious! I served the chicken keema over spaghetti noodles. My family loved it. Thank you.

    Reply
    • swasthi says

      May 20, 2020

      Welcome Amala
      Glad to know it was good.
      Thank you

      Reply
  7. Dr Vivek says

    April 28, 2020

    Excellent and very nicely depicted.

    Reply
    • swasthi says

      April 30, 2020

      Thank you

      Reply
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  9. Prista says

    April 19, 2020

    5 stars
    Ever since I came across your website (I really don’t know how) but it has been a godsend. Earlier I used to struggle to search for easy and good recipes on the net. No more, I just look you up and my problem solvedπŸ™‚ a very BIG thank you. P

    Reply
    • swasthi says

      April 20, 2020

      Hello Prista
      You are welcome! So happy to read your comment. Thanks a lot! You made my day!
      πŸ™‚

      Reply
  10. Naveen says

    June 26, 2019

    5 stars
    The chicken keema came out mind blowing … the spices blended really well with the onion and tomato… the meat masala with tumeric,dhaniya & chill powder played its magic. The fried pudina and coriander garnishing was truly the game changer.thank you swathi ….

    I owe you big time
    NAVEEN GJ

    Reply
    • swasthi says

      June 28, 2019

      Hi Naveen
      You are welcome. Thank you so much for the comment. So glad your chicken keema turned out good.

      Reply
  11. Ambita Chenai says

    June 7, 2019

    5 stars
    Didn’t have meat masala but it still tasted superb. Thank You

    Reply
    • swasthi says

      June 7, 2019

      Welcome Ambita
      Glad it turned out good. Thank you!

      Reply
  12. Chetan Mahajan says

    September 23, 2018

    5 stars
    Hi Swasthi, this recipe is absolutely amazing.
    I made it yesterday and everyone loved it. I’d added some peas else followed the recipe to the T.

    Reply
    • swasthi says

      September 23, 2018

      Hi Chetan Mahajan,
      Thank you so much for trying. Glad you liked it.

      Reply
  13. Sheena says

    March 23, 2018

    5 stars
    Excellent family enjoyed it

    Reply
    • swasthi says

      March 24, 2018

      Thanks for trying Sheena!

      Reply
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  15. pooja says

    December 10, 2017

    5 stars
    Tried it and loved it, the keema really turned out well. The only modification I did was after cooking the onion tomato mixture, I blended it in the processer a little as I like mashed out keema. I also dried the keema and used it as a stuffing in paratha for lunch. Tasted great with coriander chutney. Thank you for sharing the recipe !

    Reply
  16. Didina Gnagnide Angorinie says

    August 9, 2017

    5 stars
    Delicious…
    I have two questions for some modifications:
    -do you think I could skip the onion? I can’t digest onion very well unfortunately ;_;
    -if I want to use it in savory pastries that are baked in the oven (like little pittas or empanadas or a whole pie), should I cook the meat less, or moisten it more?

    Reply
    • swasthi says

      August 9, 2017

      Thanks Didina
      Yes You can skip onions and tomatoes as well, also the dry whole spices. Actually we make it that way most times as it is easy to digest.
      Just saute the meat on a low heat with lot of curry leaves, jeera, chilli powder and garam masala. You can also add green peas or cashews.
      To use for empanadas or pies, it is good to keep keema moist but not with dripping juices otherwise they may turn soggy from inside very quickly. Cooking time don’t need to be reduced since they are used as filling and keema would be covered so it doesn’t get overcooked. Hope these help

      Reply
  17. Inakshi Rautaray says

    June 15, 2017

    5 stars
    Hi… Thanks for the recipe.. It​ turned out tasty… My family loved the cuisine πŸ™‚

    did a little variation by adding kasoori methi for extra flavor and one spoon of curd at the end for smoothness …

    Thanks again!!?

    Reply
    • swasthi says

      June 15, 2017

      Welcome Inakshi Rautaray
      Very happy to know it turned out good. Yes kasuri methi adds flavor.
      Thanks for sharing the outcome.

      Reply
  18. Tara says

    January 9, 2017

    5 stars
    Great recepie! Easy to follow.. step by step pictures are very helpful. You showed me that cooking can be fun too. Thank you!

    Reply
  19. zahida tabassum says

    December 22, 2016

    5 stars
    thanks swasthi….
    .its so easy to cook recipe and super soft juciy keema i followed to ur recipe its was very amazing delicious thanks for the tasty recipe and coutinues.?

    Reply
    • swasthi says

      December 25, 2016

      Welcome Zahida
      Happy to know keema turned out good. Thanks for trying and the feedback

      Reply
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  21. zahida tabassum says

    December 22, 2016

    5 stars
    thanks swasthi….
    .its so easy to cook recipe and super soft juciy keema i followed to ur recipe its was very amazing delicious thanks for the tast recipe and coutinues.?

    Reply
  22. Syed Jameel says

    April 13, 2016

    5 stars
    its a inspiration for a new people. who really don’t know how to cook,

    Thank you so much. the cooking explanation is excellent.

    Great

    Reply
    • swasthi says

      April 13, 2016

      Welcome Syed Jameel
      Glad to know you liked it.
      thanks for the feedback

      Reply
  23. g. samundeeswari. says

    March 6, 2016

    4 stars
    your recipes are nice. please continue this

    Reply
    • swasthi says

      March 7, 2016

      Thank you Samundeeswari. I will surely continue.
      πŸ™‚

      Reply
  24. Arifa says

    July 4, 2015

    5 stars
    Thanks swasthi, never had such a tasty keema. Followed ur recipe used muton keema. It was very delicious

    Reply
    • swasthi says

      July 4, 2015

      Welcome Arifa,
      Iam so glad you liked it. Thanks for the feedback

      Reply
  25. tanvi says

    May 18, 2015

    5 stars
    Yummy, super soft, juicy thanks for the recipe

    Reply
    • swasthi says

      July 4, 2015

      welcome Tanvi. Thanks for ur time to comment back here.

      Reply

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