Dry Chicken Keema: A Flavorful North Indian Recipe
35 minutes
1042 reads
About Dry Chicken Keema: A Flavorful North Indian Recipe
Experience the rich and aromatic flavors of authentic Dry Chicken Keema, a beloved dish from North Indian, Afghani, and Mughlai cuisines. This recipe features succulent minced chicken gently simmered with a vibrant blend of warming spices, creating a dry and intensely flavorful keema that's perfect for a satisfying lunch or dinner.Unlike many keema recipes, this version focuses on the bold spice profile of the chicken, resulting in a drier texture that allows the complex flavors to truly shine. The carefully balanced spices create a delightful heat that complements the tender chicken, leaving you wanting more.This Chicken Keema recipe is easily adaptable to your spice preference; feel free to adjust the chili powder to your liking. Serve it with naan, roti, or rice for a complete and unforgettable culinary experience.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Meat & Aromatics
- 300 gm Chicken minced
- 1 large Onion finely chopped
- 3 Chilies finely chopped, green
- 1 tbsp Ginger-Garlic Paste
- 1 bay Bay Leaf
- 1 stick Cinnamon
- 2 Cloves
- 2 Cardamom Pods green
- 1 tsp Cumin Seeds
- 8 leaves Mint Leaves finely chopped, fresh
- 1 tbsp Oil vegetable or canola
Spices
- 1 tbsp Coriander Powder
- 1 tbsp Chili Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tbsp Garam Masala
- 1 tsp Meat Masala optional
Instructions
Sauté Aromatics
- Heat oil in a pan. Add bay leaf, cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté until fragrant and the spices crackle.
Cook Onions and Aromatics
- Add the chopped onions and green chilies. Sauté until the onions soften. Stir in the ginger-garlic paste and sauté for another minute.
Add Spices and Tomatoes
- Add all the spice powders (coriander, chili, turmeric, cumin, garam masala, and meat masala, if using). Mix well and sauté for a minute. Add the chopped tomatoes and cook until they become soft and mushy.
Incorporate Chicken and Cook
- Add the minced chicken and mint leaves. Mix thoroughly to combine the chicken with the masala.
Simmer Chicken
- Cook the chicken over low-medium heat for 15-20 minutes, or until it is fully cooked through. Add a little water at a time if needed to prevent sticking.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Chicken Keema
- For a richer flavor, marinate the minced chicken in half of the spice paste for at least 30 minutes before cooking.
- Adjust the amount of chili powder to control the level of spiciness according to your preference.
- If the keema becomes too dry during cooking, add a tablespoon of water at a time until it reaches your desired consistency.
- Don't overcook the chicken; it should be tender and juicy. Overcooked chicken will be dry and tough.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 14gProtein: 11gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 36mgSodium: 1401mgPotassium: 379mgFiber: 6gSugar: 4gVitamin A: 1251IUVitamin C: 16mgCalcium: 71mgIron: 3mg
Akum Raj Jamir
Articles: 153
6 Comments
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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.