Chicken Keema

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4.34 from 6 votes

About Chicken Keema

Keema is a classic dish featuring minced meat, gently cooked with a medley of aromatic spices and just a hint of heat. In this recipe, succulent chicken keema takes center stage, offering a lighter twist while still delivering bold, unforgettable flavors.
This particular version is dry, allowing the richly spiced chicken to shine without excess gravy. Beloved across North Indian, Afghani, Middle Eastern, and Mughlai cuisines, Chicken Keema is both hearty and delicious—perfect for lunch or dinner when you crave something truly satisfying and aromatic.
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Recipe Time & More

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Served AsDinnerLunch
Calories 133 kcal
Servings 3

Ingredients
 

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Instructions
 

  • Heat oil in a pan, add in bay leaf, cinnamon, cloves, Cardamon and cumin seeds and let it crackle.
  • Add in onions, green chillies, salt and saute till onion turns soft. Add in ginger garlic paste and saute for a min.
  • Add in spice powders, mix well and saute for a min. Add in tomatoes and cook till mushy.
  • Add in chicken and mint leaves and toss nicely the minced chicken and the masalas.
  • Cook till chicken is cooked completely which will take around 15-20 mins in low medium heat. Sprinkle little water at a time if required while cooking the chicken.

Recipe Notes

Additional Tips

  • For an extra layer of crunch and texture, stir in a handful of toasted pine nuts or slivered almonds just before serving; this is a nod to Mughlai and Middle Eastern influences.
  • If you prefer a tangier flavor profile, squeeze in a little fresh lime juice or sprinkle some sumac on top right before serving—this enhances the sour and tangy notes and brings brightness to the dish.
  • Leftover Chicken Keema can be repurposed into stuffed parathas, rolled into lettuce wraps, or used as a filling for savory pastries like samosas for an inventive next-day meal.
  • For an aromatic and colorful presentation, garnish with freshly chopped cilantro, thinly sliced red onions, and a few pomegranate seeds to add a sweet-tart contrast to the spicy keema.
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4.34 from 6 votes

Recipe Nutrition

Calories: 133kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Sodium: 1140mg | Sugar: 1g

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Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

Articles: 153

6 Comments

4.34 from 6 votes

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