Chicken keema is a comforting and versatile minced chicken curry cooked with onions, tomatoes, warming spices, and peas. Slow cooked on low heat until rich and flavorful, this dish pairs perfectly with roti, naan, rice, or even stuffed into wraps and buns.
- Serves: 6 People
- Prep Time: 30 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1.5 kg chicken mince
- 400 grams peas
- 400 grams chopped tomatoes
- 480 grams onions, finely chopped
- 80 grams garlic
- 70 grams fresh ginger
- 8 small green chilies
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon asafoetida (hing)
- 1 teaspoon garam masala
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon dried fenugreek leaves
- 2 teaspoons salt
- 1 piece bay leaf
- 2 pods black cardamom
- 2 pods green cardamom
- 3 pieces cloves
- fresh coriander leaves for garnish
For Dressing
Nutritional Information
-
Calories
460 kcal -
Fat
26 g -
Carbohydrates
14 g -
Protein
38 g -
Fiber
4 g -
Sugar
6 g -
Sodium
780 mg
Procedure
-
5 minutesMark As Complete
Temper the Whole Spices
Heat the oil in a large pan over low to medium heat and allow it to warm gently. Add the bay leaf, cardamom pods, cloves, and cumin seeds, letting them release their aroma without burning. Keep the heat controlled so the spices infuse the oil evenly.
-
12 minutesMark As Complete
Cook the Aromatics
Add the ground ginger, garlic, and chilies to the pan and fry gently for two to three minutes. Stir in the chopped onions and cook them slowly, stirring regularly, until they soften and begin to release oil. This slow cooking builds the base flavor of the keema.
-
8 minutesMark As Complete
Add Tomatoes and Spices
Mix in the chopped tomatoes followed by turmeric, coriander powder, garam masala, dried fenugreek, hing, and salt. Cook the mixture until the oil separates and the masala thickens, stirring to prevent sticking. The mixture should look glossy and well combined.
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30 minutesMark As Complete
Cook the Chicken Mince
Add the chicken mince to the pan and reduce the heat to low. Break up the mince thoroughly while stirring so no lumps remain, then allow it to cook slowly. Stir occasionally to ensure even cooking and let the flavors deepen as the moisture reduces.
-
10 minutesMark As Complete
Add Peas and Finish
Stir in the peas and cook for a final ten minutes until they are tender and fully coated in the masala. Turn off the heat once the keema reaches a rich, thick consistency. Garnish generously with fresh coriander before serving.
