Chicken Keema Recipe

keema_recipe

Keema/Kheema is a flavorful dish prepared with minced mutton which is sauteed in onions and seasoned with aromatic spices. I have improvised this recipe and switched it with Chicken- making it Chicken Keema Recipe. Both chicken and mutton are a great source of protein but my decision to make the switch was because of the calorie content. Chicken is lower in calories as compared to mutton. Secret to a great keema is the way it is cooked. It requires a lot of sauteing. If the masala is well sauteed, keema will taste good. Also try our Chicken keema kofta curry and Keema Samosa recipe.

How to tell if chicken is thoroughly cooked – look at the pictures and see how pink the minced meat is. Once it is well sauteed there should be no pink color at all in the cooked meat – the color of the meat should be either brown or deep red depending on how much the chicken is sauteed. Also chicken cooks faster than mutton, so if making the same recipe using mutton then the cook time will vary. Because of my kids I skipped adding peas to my recipe but you can certainly add peas to bring in that extra flavor.

Adding cream will keep keema soft. As per one’s choice you can leave the keema moist by leaving some liquid. No tomato puree on hand, substitute tomato puree with chopped tomatoes.

DID YOU KNOW YOU COULD ADJUST YOUR SERVING SIZE BELOW – CLICK ON 4 TO REDUCE OR INCREASE YOUR SERVING SIZE.

keema closer view

This recipe is REVISITED means that it was photographed again for better picture quality. Below you may find keema cooked in two different pans- method is the same just better photography :)

TRY OUR OTHER CHICKEN DELICACIES Saag wala chicken, Chicken kebab, Kalmi Kabab, Butter chicken, Tandoori Chicken, Chicken Chaap, Dhaba style chicken Chicken keema kofta curryKeema Samosa recipe .

Chicken Keema Recipe
Votes: 42
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Minced chicken sauteed in onion and tomatoes and flavored with aromatic Indian spices.
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
50 MINUTES
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
50 MINUTES
Chicken Keema Recipe
Votes: 42
Rating: 4.29
You:
Rate this recipe!
Print Recipe
Minced chicken sauteed in onion and tomatoes and flavored with aromatic Indian spices.
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
50 MINUTES
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
50 MINUTES
INGREDIENTS
  • 1/2 KG or 1 LB Minced Chicken
  • 1/2 cup Boiled Green peas Or Frozen peas (optional)
  • 3 medium sized Chopped Onions
  • 2 teaspoon Minced Garlic
  • 1 teaspoon Minced Ginger
  • 1/3 cup Homemade tomato puree
  • 2 tablespoon Oil + 2 tablespoon Butter
  • 1/4 cup Cream
  • 2-3 pieces of Bay leaves
  • 2 pieces of Cinnamon sticks
  • 3-4 pieces Whole Black Cardamom
  • 1/4 - 1/2 teaspoon Red chili powder
  • 1/4 - 1/2 teaspoon Cumin seeds
  • 1/2 - 1 teaspoon Coriander powder
  • 1/2 - 1 teaspoon Garam Masala Powder
  • Salt to taste
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Clean and wash chicken. Assemble all the ingredients before you begin.
  2. Heat oil in a kadai/pan. Add cumin seeds, bay leaves, cinnamon sticks and whole black cardamoms. Saute on a low flame for a minute - this way they will release all their flavor in the oil. When they start to sizzle in oil add minced ginger and garlic to the pan and cook for few seconds.
  3. Add chopped onion to the pan and saute until onion becomes translucent (2-3 minutes) and then add tomato puree to the pan. Stir in all the spices one at a time. Give it a good stir.
  4. I like to add garam masala along with the other spices as this way it gets cooked and all the warm flavors are released in the gravy- but you can save it for the last. Cook for 2-3 minutes, stirring continuously. Add butter and minced chicken to the gravy. Keep stirring.
  5. Once keema is added to the masala it will release some liquid.
  6. Cover the pan and cook for 10-15 minutes on a low flame. Depending on the chicken it may release some liquid in the gravy- it's just fine, we can dry that later. Using a spoon lift up some pieces of chicken to check for doneness and it should feels soft, add cream to keema and mix it well. At this point color of keema will change but no worries, keep sauteing for another 5 minutes and soon you will see the oil separating and the rich red color of keema returns. If using peas then add those and saute for another 3-4 minutes. Some people like liquid in their keema - if so then you can take it of the flame, adjust your seasonings and serve. But if you like it dry then cook for another 2-3 minutes till all the liquid/juices evaporates.
  7. If you didn't add garam masala earlier now is the time to add and stir it well.
  8. Serve it with warm kulchas or rotis and Enjoy every bite of it!! Also try our Chicken keema kofta curry - link provided above.
    Keema ready
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30 Responses

  1. Ezekiel says:

    Great recipe. I left the cream n butter out n added a little more of d tomato puree but the taste is yum. Am sure the butter n cream would have taken it to another level. Made a little for my grandson without d chilli powder n he njoyed it too.

    • RK says:

      Thanks for trying the recipe Ezekiel and sharing your wonderful feedback with me. Sounds like you added a yummy twist to this dish. Glad to hear that your grandson relished the recipe.:)

  2. Victoria says:

    In the ingredients it class for whole black Cardamom but then in the instructions it says to add the cloves…I am guessing they are the same and I have cloves so I hope that is correct. Made it last time without and it was still a success! Thanks

    • RK says:

      Sorry for the typo, it’s whole black cardamom and it is different from cloves. Fixed that. Thanks for pointing that out Victoria.

  3. vipul says:

    I am working on this recipe today and have added malt vinegar to marinade and let it mix with mince chicken and fennel side powder. i will keep you posted. I am using the method you have laid down and improvising on it my way

  4. Remya says:

    Loved your recipe!
    I am not very good at cooking. I followed your recipe dot to dot and when the dish came out yum I was delighted!
    All thanks to you, I am going to try cooking more often 🙂

    • RK says:

      You are welcome Remya! I am glad to hear that you liked the recipe and thanks for trying it out. Keep trying your hands on various dishes and you will be a pro at it. Happy Cooking! 🙂

  5. Paul says:

    First of all I have to comment on your fabulous work and beautiful pictures. They are a leading light to a amateur cook like me. Tried Keema chicken and yum.. perfect combination of spices and flavor. Tweaked up the recipe and added some parsley instead of cilantro and taste was still perfect. Much improved recipe from the one I have eaten here in Indian restaurants. Too watery and oily. This one is far best I have tried and eaten. On my to cook list from now on. God bless you for your hard work!

    • RK says:

      Thanks so much for your wishes and complement! So glad to hear that you liked Keema recipe. Keep visiting back for more!

  6. Cecilia says:

    Love this recipe. It’s easy and deceptively delicious. Served it over bed of lettuce as in wraps and was a super hit. The flavor just explodes in your mouth. Loved it! loved it! Loved it! Can’t wait to cook it again. Thanks dear for a keeper!!

  7. Zenat says:

    Awesome, and superb recipe. Rolled it in lavash and my family just loved it. I made 2 kgs and doubled your recipe but it was still all finished. Thanks Ruchi for such a yummy recipe.

  8. Guest says:

    We love Indian cuisine and this Keema recipe is a nice quick and easy weeknight dish.Loved, loved, loved this recipe. Delicious, Spicy and hot and Flavorful enough for the whole family. Definitely will cook again.

  9. Noorie says:

    Taste great. Never seen a website with so much clearity. Thanks Ruchi for all your hard work. Recipes turn out good without extra effort.

  10. Tina says:

    This was really easy and really tasty. This was my first attempt at a chicken keema and I was very happy.This was soooo good and it turned out phenomenal!! I will be making this regularly!!Thanks Ruchi for sharing.

  11. aman says:

    awsum recipe made it without oil,butter and cream used fresh probiotic curd in place cream n it taste awsum n so juicy….Thnxx alot for the recipe u made my day 😛

    • RK says:

      That’s so sweet of you Aman! Glad you liked the recipe. Thanks for stopping by and we will see you around on the blog 🙂

  12. Asha says:

    Ruchi this is one of your best recipes. So easy and perfect every time. I agree with the above comment that we love your food. I love your presentation. I love your steps. I love your pictures. They make my mouth watery. Whenever I ask my family what to make for dinner tonight. Their answer is make keema from your favorite website. Thanks Ruchi

  13. We always love your food says:

    You are one of THE best cooks I know! I am bookmarking this site now! All the best!

  14. Tanya says:

    Tried this recipe and worked wonders with my 5 year old as is a fussy eater but actually loved it and wanted more and more.
    5 thumbs up! got to make soon

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