Chicken Keema
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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
Ingredients
- 300 gm Chicken (minced)
- 3 tbsp Oil
- 1 Bay Leaf (Tej Patta, nos)
- 1 stick Cinnamon
- 2 cloves - 2
- 2 Cardamom (cardomom)
- 1 tsp Cumin Seeds
- 1 Onion (chopped, large sized)
- 1 tbsp Ginger Garlic Paste
- 3 Green Chilli (chopped)
- 1 Tomato (chopped finely)
- 1 tbsp Coriander (Dhania)
- 1 tbsp Chili Powder
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Seed (Jeera)
- 1 tbsp Garam Masala
- 1 tsp Meat Masala (optional)
- 8 leaves Mint Leaves
- 1.5 tsp Salt (or as per taste)
- 1 leaf Coriander (Dhania, finely chopped)
- Water (as required)
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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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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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
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Looks so delicious! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
This is amazing! Excited to make it.
You are our non-veg queen all your recipes are quite interesting.
This looks so good! Appreciate the share.
This looks incredible! I need to try it.