This Chicken Keema Masala dish is a medley of onion, tomatoes, spices, and minced chicken. It can be served along with both rice and roti. Easy to make and full of flavors, this is a great recipe to try out. Here is how to make it.
About This Recipe
Chicken Keema or Chicken Qeema is a Hindi name used for Minced Chicken. In Indian cuisines, it is used to make various recipes including starter, appetizer, and main course dishes like a sandwich, samosa, kofta, curries, biryani, paratha, etc.
Here, I am sharing one of my favorite recipes that I make from Keema, which is this delectable Chicken Keema Masala. This dish has an onion-tomato based curry which has yogurt and is spiced with everyday Indian spice powders.
It is very easy to prepare and hardly takes 30 minutes of your kitchen time. Easy and delicious, what else you need to put a mouth-watering dish on the table during weekdays.
Chicken – For the Keema, I have used Chicken here, but you can also use Minced Mutton or Mutton Keema to make this delicious dish.
If looking for a vegetarian version, use Soya to make Soya Keema Masala. Follow the same recipe, just substitute Chicken with Soya.
Onion, Tomato, and Curd – The base of this delicious and spicy curry is made from tomato and onions. To add a creamy texture to the same, I have even used yogurt/curd.
Spice Powders and Whole Spices – This recipe uses everyday spice powders such as turmeric powder, Kashmiri red chili powder, cumin powder, garam masala powder, and black pepper powder. If you like it to very spicy, you can add in red chili powder too.
Green Cardamom, Cinnamon and Cloves, are the whole spices used in the dish. Some people even add black cardamom and bay leaf, for extra flavor.
Other Ingredients – Other than the above ingredients, you will need ginger, lemon, coriander leaves, vegetable oil, ghee, green chillies, coriander seeds, ginger garlic paste, mint leaves, kasuri methi, salt and spring onion greens.
Kasuri Methi is optional, but I would recommend you to add because it really brings out the flavour of this Chicken Keema along with mint leaves.
Step by Step Recipe
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 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.
You can also serve it with Pav or Bread. Keema Pav is a very popular combination. Dal Rice and Keema is also a favorite combination of mine and believe me, is a very satisfying meal. Make sure to serve some onion slices and lemon wedges along with it.
You can dry it and then use it for filling sandwiches, samosa, paratha, naan, etc. You can also add some boiled mashed potatoes to the keema and make cutlets.
Frequently asked questions:
As chicken is a lean meat, it doesn’t have that much fat and is also high in protein, therefore it is very healthy to include it in your meals. You can control on the ghee/oil and spices, if you are making it for your weight loss diet.
You can use the leftover Chicken Masala to make a Biryani or a Pulav. My favorite way of using it is to make Chicken Keema Sliders, where you stuff the leftover keema in between mini pavs.
You can also make a roll or sandwich using the same. It can also be used in Samosas and Cutlets.
Keema can be made in a 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 it in 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 seconds.
Now add 1 cup chopped onion and fry until they turn transparent. Add ½ cup chopped tomatoes and cook for 2-3 minutes. Now add ½ 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 ½ cup grated fresh coconut and mix well. Garnish with fresh coriander and serve hot.
It stays good in the refrigerator for about 3 to 5 days. Store it in an airtight container. It might get a little dry and therefore while heating adds in a little water and heat it properly.
You can also freeze Chicken Keema. You can freeze it up to 2 months in freezer-safe containers or zip lock freezer bags. For better freezing results, you can avoid adding curd and make the base only with tomato and onions.
To reheat, thaw it in the refrigerator overnight and heat it on the pan or microwave.
Keema Curry – You can add some water, milk or coconut milk in the below-mentioned recipe to make keema curry.
With Peas -Add some green peas to make Keema Matar.
With Chicken Liver – Add some chopped chicken liver and make Keema Kaleji.
You can also add greens like methi and palak while making keema masala.
Veggies like Shimla Mirch or Capsicum and Aloo or Potatoes can also be added in Keema Curry.
Add some Pav Bhaji Masala to make Tawa Keema.
You can also top it over pizza or mix some with spaghetti.
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Chicken Keema Recipe
- 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)
- ½ 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
- ½ cup Mint Leaves (Chopped)
- 2 tbsp Kasuri Methi
- ½ cup Spring Onion Greens (Chopped)
- 2 inch Ginger (Julienned)
- 2 tbsp Lemon Juice
- ½ tsp Garam Masala Powder
- 2 tbsp Fresh Coriander (Chopped)
- 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 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.