This Chicken Keema Masala dish which is a medley of onion, tomatoes, spices and chicken mince can be served along with both rice and roti. Easy to make and full of flavours, this is a great recipe to try out. Here is how to make Chicken Keema Curry at home.
Chicken is one of the most sought after ingredients in any kitchen because of its texture. It also has a high nutritional value as 100gms of chicken contains 27g of protein and several other vitamins and minerals.
The aroma of minced chicken cooked along with a choice of spices and herbs is something that awakens the soul and its taste is refreshing and hearty.
There can be no better way to treat your guests to a feast than with a chicken recipe as the centrepiece.
Serve with a side of naans and flavoured rice and you have a winner. If you want to do something else with chicken, why not try our Clear Chicken Soup recipe and Chicken Pulao recipe to complete a full course meal? Here is how to make Chicken Keema Masala.
What is Chicken Keema?
Minced chicken is called Chicken Keema or Qeema in hindi. It is used to make various recipes including starter, appetizer and main course dishes like sandwich, samosa, keema paratha, kofte, biryani etc.
This curry which is an onion tomato based curry with chicken mince in it is casually called chicken keema, however it should ideally be called chicken keema masala.
What to serve with chicken keema?
Chicken keema masala can be served with any Indian bread. Plain phulka, paratha, naan or even lachcha paratha goes well with it.
You can also serve it with pav or bread.
Dal Rice and Chicken Keema is also a fav of mine.
Make sure to serve some onion slices and lemon wedges along with it.
Chicken Keema Recipe Kerala Style
Chicken Keema can be made in variety of styles and Kerala Style is another way of cooking it. It is quite different from the North Indian or Pakistani version that I have shared below.
To make Chicken Keema Kerala Style, heat 3 tbsp coconut oil in a pan. Add 1 tsp mustard seeds and 15-20 curry leaves and let them crackle for a few seconds.
Add 1 tsp minced garlic, 1 tsp minced ginger and 2 tsp chopped green chilli and fry for a few second. Add 1 cup chopped onion and fry until they turn transparent.
Add 1/2 cup chopped tomatoes and cook for 2-3 minutes. Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, salt to taste and 1 tsp Kerala garam masala powder and cook for 2 minutes.
Add 400 g chicken mince and mix well. Cover and cook until chicken is cooked. Add 1/2 cup grated fresh coconut and mix well.
Garnish with fresh coriander and serve hot.
Variations of Chicken Keema
Chicken Keema Curry – You can add some water, milk or coconut milk in the below mentioned recipe to make chicken keema curry.
With Peas -Add some green peas to make Keema Matar.
With Chicken Liver – Add some chopped chicken chicken liver and make Keema Kaleji.
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How to make Chicken Keema Step by Step
Heat vegetable oil and ghee in a karahi. Add green cardamom, cinnamon and cloves.
Add onion and fry until slightly browned.
Now add ginger garlic paste and fry until golden brown.
Add tomato and curd and cook for 2-3 minutes until tomatoes are mushy.
Now add green chilli, coriander seeds, turmeric powder, Kashmiri red chilli powder, black pepper powder and cumin powder and cook until oil separates from the side.
Add chicken keema and salt and cover and cook until it is cooked.
Add mint leaves, kasuri methi, spring onion greens, ginger, lemon juice and garam masala and mix well.
Karahi Chicken Keema Recipe
Karahi Chicken Keema
This Karahi Chicken Keema dish which is a medley of onion, tomatoes, spices and chicken keema can be served along with both rice and roti.
Ingredients
- 2 tbsp Vegetable Oil
- 2 tbsp Ghee
- 2 Green Cardamom
- 1 inch Cinnamon
- 2-3 Clove
- 1 cup Onion Chopped
- 2 tsp Ginger Garlic Paste
- 1 cup Tomato Chopped
- 1/2 cup Curd Whisked
- 5-6 Green Chilli Slit Into half
- 2 tbsp Coriander Seeds Coarsly Ground
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Black Pepper Powder
- 1 tsp Cumin Powder
- 750 g Chicken Mince
- Salt to taste
- 1/2 cup Mint Leaves Chopped
- 2 tbsp Kasuri Methi
- 1/2 cup Spring Onion Greens Chopped
- 2 inch Ginger Julienned
- 2 tbsp Lemon Juice
- 1/2 tsp Garam Masala Powder
- 2 tbsp Fresh Coriander Chopped
Instructions
Heat vegetable oil and ghee in a karahi. Add green cardamom, cinnamon and clove.
Add onion and fry until slightly browned.
Add ginger garlic paste and fry until golden brown.
Now add tomato and curd and cook for 2-3 minutes until tomatoes are mushy.
Add green chilli, coriander seeds, turmeric powder, Kashmiri red chilli powder, black pepper powder and cumin powder and cook until oil separates from the side.
Add chicken keema and salt and cover and cook until it is cooked.
Now add mint leaves, kasuri methi, spring onion greens, ginger, lemon juice and garam masala and mix well.
Garnish with fresh coriander.
Serve hot with any Indian bread.
Recipe Notes
Wash the chicken keema in a strainer so that it doesn't get washed away.
You can make mutton keema in the same way. It will take more time to cook though.
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