This chicken keema recipe is an Indian curry enjoyed around the world. It's simple to make and ready in just 30 minutes! This recipe combines chicken keema, kashmiri lal mirch (red chili powder), and ginger-garlic paste to create an Indian ground chicken recipe everyone will love. This chicken keema curry is sure to be a family favorite with its versatile serving options and amazing taste.
Love ground beef recipes? Try this Pakistani Keema and Aloo Keema recipe.
About this Chicken Keema Recipe:
Chicken kheema is a popular street food that is enjoyed in a variety of ways. It's packed with fragrant spices and flavor to intrigue the taste buds. Keema chicken is made with homemade chicken mince and red chili powder. It is then served in different ways based on your preferences.
Kashmiri Lal Mirch: This is a mild spice mainly used to add red color to the recipe. It makes for pretty coloring!
Amazing Spices: The crushed black pepper, crushed coriander and cumin,Lal Mirch powder, and Kashmiri Lal Mirch powder work perfectly with turmeric powder and chilies to create flavor with medium-low heat. Crush any whole spices using a mortar and pestle.
Fresh Coriander Leaves: Use fresh herbs and leaves if you want more flavor in your recipe. I often don't have these on hand but love using them whenever possible. The coriander powder can be made using a mortar and pestle if you have them.
The finishing touches of this recipe add a bright and delicious flavor that everyone will love.
Why this Chicken Keema Recipe Works?
Quick & Easy: This keema recipe is super simple, and you can whip it up quickly for any meal.
Use Different Meats: The recipe works perfectly with many types of meats, including ground beef and turkey.
Tomato Puree: Substitute this with 1 finely chopped tomato or puree it in a blender! It's super simple to make at home if you don't want to buy the canned tomato paste version.
Green Chiles: I prefer to use serrano or Thai chili peppers in this delicious recipe.
Kasuri Methi (Dried Fenugreek Leaves): These add delicious flavor to the recipe but are not necessary.
Keema (Ground Meat): Alternate options include beef, turkey, or lamb. Keep in mind that cooking times for different meats will vary.
Lal Mirch Powder: Indian and Pakistani cooking use this red chili powder. The closest substitute is cayenne pepper!
How to Make Chicken Keema
Follow these step-by-step recipe instructions to make your delicious meal. If necessary, mince chicken before starting the step below.
Heat oil: Add oil to a pot on medium heat and add the sliced onions. Saute them for 3-4 minutes or until softened.
Add the paste: Add the ginger garlic paste to the pan and saute for about 30 seconds.
Cook the keema: Add the keema and the powdered spices. Cook everything for 3-4 minutes.
Toss in the chilies: Add your green chilies and tomato puree. Mix them in, lower the heat, cover the pan, and cook for 10-12 minutes.
Add some spice: Remove the lid and increase to medium-high heat. Toss in your sliced onions and coriander. Cook for a few minutes until the onions are softened.
Finish it up: Add a tablespoon of butter and 1/2 a teaspoon of Kasuri methi.
Top it off: Top your dish with sliced ginger, and enjoy!
Helpful Tips / Success Tips
Use a food processor: If you need to mince your meat yourself, try using a food processor to do the heavy lifting. Cut your meat into thin strips or bite-sized pieces before adding it to the blender or processor. Run the machine until you get the desired consistency of minced meat.
Instant pot Keema: If you are short on time, you can get your keema on the dinner table faster using an instant pot. The fine mince will cook very quickly, so just keep your eye on it.
Once you have minced your chicken or meat, place it in the freezer in a Ziploc bag or airtight container. Be sure to flatten the mince into a thin layer to get out any excess air before storing it. This will also help with the defrosting process when you go to cook your meal. The mince will stay fresh in the freezer for up to two months. Thaw by placing it in the fridge overnight or on the counter in warm water for a few hours.
This traditional Indian dish is typically made of minced lamb mixed with curry, peas, potatoes, and plenty of spice. People often use it as a filling for naan or samosas.
Cardamom is a great addition to your chicken keema. Either add the seeds in place of the ginger topping or do a combination of both. The earthy spices are a delicious flavor for your keema.
My favorite way to serve the keema is with rice, naan, or roti. It also goes well with daal, aloo palak, or Pakistani mixed Sabzi. A delicious keema naan is a wonderfully simple serving option!
Sides to Serve: Grab these amazing recipes to serve with your chicken keema! Each one has a nice flavor that pairs well with meat. Mint Raita, Kachumber Salad, and Poori (flatbread) are all great simple options.
More Delicious Recipes
If you are looking for more amazing dishes for your family, try these simple keema recipes:
- Easy Pakistani Keema
- Authentic Keema Matar
- Aloo Keema
- The Best Chapli Kabab - made with ground beef!
- 1/3 cup oil
- 1 large onion sliced thinly
- 1 tablespoon ginger garlic crushed
- 600 grams chicken keema
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- 1 tablespoon crushed coriander and cumin
- 1 teaspoon lal mirch powder
- 1 teaspoon kashmiri lal mirch powder
- 1/2 teaspoon turmeric powder
- 2 green chilies
- 1/2 cup tomato puree
- 1/2 cup water
- 1/2 teaspoon kasuri methi
- 1 sliced onion
- Handful of coriander
- 1 tablespoon butter
- Sliced ginger
- Heat oil in a pot, and add the sliced onions. Saute for 3-4 minutes, until softened.
- Add the ginger garlic paste, and saute for 30 seconds.
- Add the keema, and the powdered spices. Cook for 3-4 minutes.
- Add the green chilies and tomato puree.
- Mix, lower the heat, cover and cook for 10-12 minutes.
- Remove the lid and increase the heat. Add the sliced onion and coriander. Cook for a few minutes, until softened.
- Finish with a tablespoon of butter and 1/2 teaspoon of kasuri methi.
- Top with sliced ginger.
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