Chicken keema recipe (Chicken mince recipe)

By Swasthi on August 27, 2022, 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.

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

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

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

Related Recipes

Chicken keema

Simple minced chicken recipe made in indian style with basic spices. This can be served with plain rice, roti, paratha or bread.
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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 (US 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
  • 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)

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

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

chicken keema recipe
Chicken keema recipe (Chicken mince recipe)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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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5 stars
I had to leave a comment to mention how well it turned out. I’m a very nervous cook and botch up all recipes. But you had explained everything to the T. It came out so well even when I didn’t have some of the ingredients. Thank you so very much.

5 stars
Love your recipes. So glad I came across them online. So tasty. My husband was happy with the result as I made this especially for him.
Thanks Swasthi.

5 stars
I have a stash of blended onion in my fridge. Can I use that?

5 stars
Great recipe. Uber delicious!

Hi, can you add spinach? Any spices need yo be adjusted if I do??

Thank you! Love all your recipes, everything so far I’ve tried has been a win with my family.

5 stars
hi, have you ever used beef mince to make a samosa ?, and if you have, is the cooking and ingredients the same as the chicken (but with beef)
kind regards Ben

5 stars
Tried this yesterday and it was very yummy.. Thank you..

Can I add eggs to this chicken keema? Also can I use yogurt or buttermilk rather than cream?

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

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.

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!

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.

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

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

Excellent and very nicely depicted.

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 solved? a very BIG thank you. P

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

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

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.

5 stars
Excellent family enjoyed it

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 !

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?