Homemade chicken keema is a comforting South Asian dish made with minced chicken, onions, tomatoes, aromatic whole spices, and green peas. Cooked slowly until tender and full of flavour, this easy chicken keema is finished with garam masala, dried fenugreek leaves, fresh lemon juice, and coriander. Serve it hot with roti, naan, rice, or paratha for a satisfying family meal.
- Serves: 6 People
- Prep Time: 15 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken mince
- 3 medium Onions, finely chopped or blended
- 1/2cup Olive oil or ghee
- 2 whole Bay leaves
- 3 whole Green cardamom pods
- 3 whole Cloves
- 1 teaspoon Cumin seeds
- 2 tablespoons Ginger, finely chopped or minced
- 2 tablespoons Garlic, finely chopped or minced
- 2 medium Green chillies, finely chopped
- 1 cup Tomato puree
- 1 teaspoon Turmeric powder
- 1 teaspoon Hing (asafoetida)
- 1 teaspoon Salt, or to taste
- 1 tablespoon Coriander powder
- 1 cup Green peas
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 tablespoon Fresh lemon juice
- 1/2cup Fresh coriander, chopped, plus extra for garnish
- 2 whole Green chillies, slit lengthwise, optional
- 2-4tablespoons Water, optional, as needed
For Dressing
Nutritional Information
-
Calories
520 kcal -
Fat
34 g -
Carbohydrates
16 g -
Protein
36 g -
Fiber
4 g -
Sugar
7 g -
Sodium
650 mg
Procedure
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3 minutesMark As Complete
Heat the Oil and Bloom the Whole Spices
Place a large, heavy-based pan over medium heat and add the olive oil or ghee. Once the fat is warm, add the bay leaves, green cardamom pods, cloves, and cumin seeds. Allow the spices to sizzle gently for about a minute, stirring carefully to release their aroma without allowing them to burn.
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10-12 minutesMark As Complete
Cook the Onions Until Golden
Reduce the heat to medium-low and add the finely chopped or blended onions to the spiced oil. Stir regularly and cook until the onions soften, turn a deep golden brown, and begin to release oil around the edges. Take your time with this stage because properly browned onions provide the foundation of flavour for the chicken keema.
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3 minutesMark As Complete
Add the Ginger, Garlic, Chillies, and Hing
Stir the minced ginger, garlic, and finely chopped green chillies into the browned onions. Add the hing and a little salt, then cook for another two to three minutes while stirring continuously. The mixture should smell fragrant and lose the raw aroma of the ginger and garlic without scorching on the bottom of the pan.
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5-7 minutesMark As Complete
Cook the Tomato and Turmeric Masala
Add the tomato puree and turmeric powder to the onion mixture, stirring thoroughly so the spices are evenly distributed. Cook over medium-low heat, stirring occasionally, until the tomatoes darken slightly and the mixture thickens. Continue cooking until oil begins to separate around the edges, indicating that the masala is well cooked.
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5-7 minutesMark As Complete
Brown and Separate the Chicken Mince
Add the chicken mince to the pan and increase the heat slightly to help it cook evenly. Use a sturdy spoon to break the mince into small pieces as you stir, pressing out any clumps until the meat is separated and coated with the masala. Continue cooking until the chicken changes colour throughout, taking care to scrape the bottom of the pan so the spices do not stick.
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2 minutesMark As Complete
Add the Peas and Ground Coriander
Stir the green peas and coriander powder into the chicken mixture, distributing them evenly through the mince. Add some of the chopped fresh coriander if desired, reserving the remainder for the final garnish. If the mixture looks too dry or begins sticking to the pan, add a small splash of water and stir well, although the dish can be cooked without extra water.
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15-20 minutesMark As Complete
Cover and Cook Until the Chicken Is Tender
Reduce the heat to low, cover the pan with a lid, and let the chicken keema simmer gently until the mince is fully cooked and the peas are tender. Stir every few minutes to prevent sticking and check the moisture level, adding a little water only if necessary. The chicken should reach an internal temperature of 74°C (165°F), and the mixture should be moist without being watery.
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5 minutesMark As Complete
Add Lemon Juice and Reduce the Sauce
Remove the lid and stir in the fresh lemon juice to add a bright, tangy flavour that balances the rich masala. Increase the heat slightly and cook uncovered for about five minutes, stirring frequently so excess moisture evaporates. Taste the keema and adjust the salt if needed, allowing the sauce to cling to the chicken rather than collect in a watery layer.
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2 minutesMark As Complete
Finish with Garam Masala and Kasuri Methi
Crush the dried fenugreek leaves between your palms and sprinkle them over the cooked chicken keema along with the garam masala. Add the optional slit green chillies if you prefer a spicier dish, then stir gently to combine all the finishing spices. Turn off the heat and allow the keema to rest briefly so the aromatic flavours settle into the sauce.
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2 minutesMark As Complete
Garnish and Serve
Scatter the remaining freshly chopped coriander over the chicken keema just before serving. Transfer the dish to a warm serving bowl and serve immediately while the flavours are fresh and aromatic. Pair it with roti, naan, steamed rice, or paratha, and offer extra lemon wedges or green chillies at the table for anyone who enjoys additional tang or heat.
