Chicken Keema (Indian Mince Chicken) – Recipes Plaza

Chicken Keema is a quick and easy Indian-style chicken mince recipe. Chicken Keema is a hot and spicy Indian curry made using minced chicken, onions, tomatoes, and spices. This one-pot dish is super easy to make and comes together in under 30 minutes.

This keema is nothing but the minced form of boneless chicken and it is not made often as most people prefer to use mutton keema rather than chicken ka keema. This is a perfect side dish for many of the main course recipes and it takes less time to cook compared to mutton as well.

We often think of only mutton keema whenever we think of the keema recipe but not many know that chicken keema is also used. The chicken is added to the prepared spice masala and then cooked for about 8-10 mins.

Why You’ll Love It– Easy, meal-prep friendly, healthy, and tasty! so let’s make it

Ingredients

• 680 gm minced or keema chicken boneless

Whole species

• 3 black cardamom
• 1/2 teaspoon cumin seeds
• 2 bay leaf
• 4 Cloves
• 4 Black peppercorn
• 2 cinnamon

Other Ingredients

• Oil
• Salt to taste
• 1 large onion, finely chopped
• 3 slit green chilies
• 1 tablespoon ginger garlic paste
• ¼ teaspoon turmeric powder haldi
• 1 teaspoon red chili powder
• 4-5 tomatoes finely chopped
• ½ teaspoon garam masala powder
• 2-3 tablespoons finely chopped coriander leaves

Instructions

Wash the keema:

1. Firstly, wash the boneless chicken keema well.
2. Strain the keema using a strainer so that there is no water inside the keema and the keema is roasted well while roasting.
3. Place it aside.

Making of chicken keema:

1. Heat pan on medium heat and add oil.
2. Add in whole garam spices (bay leaf, cinnamon stick, cloves, black peppercorns)
3. Once mixed, add finely chopped onions and saute.
4. Add slit green chilies, and salt as per taste, mix, and saute well for a few minutes.
5. When onions have slightly browned add the tomatoes and garlic ginger paste
6. When all are done, add the masalas – ( garam masala powder, turmeric powder, red chili powder)
7.  saute for 1-2 minutes, till the masalas get lightly cooked.
8. Here it’s best to sprinkle a few spoons of water if required, to avoid the masalas from burning.
9. Finally, add the minced chicken and mix everything well.
10. Roast the keema for a few minutes until the keema changes its color.
11. Keep stirring in between while roasting. Also, make sure no water remains.
12. If there is any water remaining, cook it for a few more minutes by keeping the lid uncovered on a low flame.
13. Check for salt and add more if needed.
14. Switch off the gas flame now.
15. Garnish it with freshly chopped coriander leaves. Your Chicken Keema is ready.

Serving Suggestions

Chicken Keema Masala can be served with any Indian bread. Plain Roti, Tawa Paratha, Naan, Garlic Naan, Rumali Roti, or even Laccha Paratha goes well with it.

You can also serve it with Pav or Bread. Keema Pav is a very popular combination. Dal Rice and Keema is also a favorite combination of mine and believe me, is a very satisfying meal. Make sure to serve some onion slices and lemon wedges along with it for a delicious meal.

Tips to make the best chicken keema

• To make chicken keema always prefer a boneless section of the chicken.
• Stir your keema continuously to avoid forming lumps.
• You can adjust the level of spiciness as per your tastes.
• it’s best to always choose a wide-bottomed pan for making keema, as the chicken that is in the minced form, cooks really fast.

Nutrition

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