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 ourChicken 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.
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
Clean and wash chicken. Assemble all the ingredients before you begin.
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.
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.
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.
Once keema is added to the masala it will release some liquid.
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.
If you didn't add garam masala earlier now is the time to add and stir it well.
Serve it with warm kulchas or rotis and Enjoy every bite of it!! Also try our Chicken keema kofta curry - link provided above.