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Home » Non-Vegetarian

Chicken Keema Curry

Jul 20, 2019 · Modified: Jul 28, 2020 by Foodies Terminal 20 Comments 1876 words. [feast_sponsored_disclosure before=“”]

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Chicken Keema Curry that's prepared with Chicken mince cooked with a few spices & dressed up with herbs. This Chicken Keema recipe will be your next favorite thing. Mop it up with sourdough bread, crispy parathas or Chapathi you can't stop at a single serving! Don't miss out the Chicken Keema curry recipe Video!

Chicken Keema Pakistani in a white bowl
Spicy Chicken Keema - Curried Chicken Mince

Chicken Keema Curry Recipe Video

Chicken Keema Recipe

Minced meats are so versatile right guys? And so is the chicken keema or chicken mince.

You can use it to make Kababs like this Chapli Kabab and Chicken Seekh Kabab with minced chicken.

You can even stuff it into Parathas, make delicious Kofta curry, dress up a quick sandwich or a wrap or even make a biriyani from minced meat.

We love cooking with minced chicken a lot & have been trying new ways to incorporate it into recipes.

Today's Chicken Keema recipe is a wonderful result of our experiment & I am so excited to share the recipe with you guys!

It's basically a curry that's kind of spicy and has everything in its power to make you lick the bowl 😛 It's extremely fragrant & so easy to make.

Don't walk away if you are not a spice eater because you can always control the spice level & the oil level in this recipe without ruining its taste 😀

We love it spicy & a bit oily 😉 That's how I made it today.

Spicy chicken keema hyderabadi style with baguette
Extremely fragrant Chicken Keema Curry

What is Chicken Keema Recipe?

Chicken Keema is a spicy Indian curry made with minced chicken that's cooked with a variety of extremely fragrant spices. Its consistency is semi-wet with a little amount of sauce in it.

This curry is never too runny. It can be dry but in that case, we love to call it Bhurji - in English "Scrambled".

Chickem Keema bhuna garnished with cilantro
The BEST Chicken Keema Recipe ever!

Chicken Keema Ingredients

For Today's Chicken Keema Recipe you'll need a few ingredients as listed below:

Fresh minced chicken keema recipe ingredients
Chicken Keema Indian style Ingredients
  1. Chicken Mince or Chicken Kheema: The good thing about today's recipe is that you can choose lean chicken mince. Fine chicken Kheema works best.
  2. Onion: Use finely chopped. You can use either white onion or red onion. Just don't use the sweeter variety.
  3. Ginger Garlic Paste: I've got an amazing homemade Ginger Garlic Paste recipe for you that'll last up to 6 months! Just don't miss reading the tips & tricks. The homemade always has the best flavors to offer to any recipe.
  4. Whole Spices: Mace, Star anise, green cardamom, black cardamom, cloves, cinnamon, black peppercorns, dry whole red chilies
  5. Spice powders: Turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder.
  6. Tomato: Both puree or sauce and paste. I used store-bought ones. They are just so handy & saves so much time. But you can use just homemade tomato paste. In that case, I would recommend to blanch the whole tomatoes, peel them & then make them into a puree. This gives amazing flavors to curries.
  7. Cooking Fat: I used Mustard oil but you may use what you prefer.
  8. Herbs: Chopped mint & cilantro (coriander leaves). I used these herbs fresh from my garden. And I used dry fenugreek leaves also known as Kasturi Methi.
Pakistani chicken keema in a bowl with a dipping spoon
A bowl full of deliciousness
Indian chicken keema bhuna with little curry sauce
Juicy Chicken Keema Curry perfect for weeknight dinner

3 Tips to Make the Best Chicken Keema Recipe

  1. Flash marinate the Chicken Kheema: This totally transforms this Chicken Keema recipe & shoots up the flavors of the dish. The best trick is to marinate the chicken mince with the tomato paste, the tomato puree & salt. Leave it that way until you are done frying the rest of the ingredients.
  2. Fry or Bhuna well: For best flavors, you need to Bhuna or fry each ingredient for some time until the raw aroma disappears & oil leaves the sides of the pan. This is not a dump & go recipe & I just don't have any short cuts that can replace the Bhuna part 😀 The taste lies in there. So don't rustle up things.
  3. Don't miss the Herbs: Use all of them and you'll know why, once you taste the delicious chicken keema recipe. The mint gives it a sudden burst of flavor that's so refreshing. The Kasturi methi gives the dish a certain buttery flavor.

Chicken Keema Curry serving ideas

Chicken Keema Curry tastes best with parathas, Chapathi or Naan.

Tawa Chicken keema hyderabadi style scooped with baguette
This Chicken Keema goes very well with sourdough baguette

How long can you store Chicken Keema recipe?

Chicken Keema recipe remains good for 7 days in the fridge when you store it in airtight containers.

Pro Tip: The consistency of the chicken keema gravy in the fridge will become solid. The fat in the meat will solidify. But, as soon as you re-heat it will become moist & soft. Sprinkle a few drops of water & reheat the dish.

Can you freeze Chicken Keema curry?

Of course, you can freeze today's chicken keema curry recipe.

It's absolutely freezer-friendly & you can freeze it for 2 months in individual freezer-safe bags or containers.

Chicken keema in a bowl served with sliced baguette
Fragrant spiced up minced chicken curry all ready to be devoured

Re-heating Tips

This is how you may re-heat the frozen chicken keema & the fridge stored chicken keema recipe. Follow the steps below:

  1. Stored it in the Fridge? Pop open the container & dump the chicken keema directly on a hot skillet. Sprinkle water & reheat over medium heat covered.
  2. Did you freeze it? Do this instead: You may thaw the chicken keema curry in the fridge overnight & than reheat it following the above technique. Or you may directly dump the frozen curry in a pot, cover & heat it up on a stovetop. It will take a little longer to warm up.
  3. Want to reheat in Microwave oven? Do this: Scoop out the cold Chicken keema gravy in a microwave-safe bowl, sprinkle water & warm-up for 4 mins on high. For, frozen curry we would recommend you to thaw it first & then warm it up in the same way.

Method

Steps in words below pictures

How to make chicken keema curry step by step pics
Spicy Hyderabadi Indian chicken keema recipe steps photos
Recipe Steps
Juicy Hyderabadi chicken keema in a bowl with a red chili
Quick & Easy Chicken Keema Curry

How to make Chicken Keema recipe step by step?

  1. Flash marinate the chicken keema

    Add the tomato sauce or puree + tomato paste + salt to the chicken keema. Mix well with hands or fork. Let it sit until you are done gathering the rest of the ingredients for the recipe.

  2. Sizzle the whole spices

    Throw in the whole spices in moderately hot oil & allow them to sizzle until fragrant.

  3. Add the onion & fry very well

    Throw in the chopped onion & fry until the edges of the onions become lightly golden.

  4. Ginger garlic paste + fry well

    Add the ginger garlic paste & fry until the raw smell of the paste completely disappears & oil becomes to leave the sides of the pan.

  5. Add the dry spice powders + fry very well

    After adding the spices bhuna well or fry until the raw smell disappears & oil begins to ooze out. The color of the onion + spices will become dark as you fry them.

  6. Marinated chicken keema + fry

    Now, add the marinated chicken keema & fry until chicken keema reduces in volume, becomes crumby & the juices from the keema completely evaporates. Oil begins to ooze out when the keema is fried very well.

  7. Add water + cover & cook

    Pour warm water, mix well with the bhuna keema. Cover & cook for 10 mins.

  8. Mix the herbs + Serve

    Add the chopped cilantro & the Kasturi methi also known as dry fenugreek leaves. Mix well. Simmer for couple more minutes & serve hot. Enjoy!

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Chicken Keema recipe garnished with cilantro in a bowl

Chicken Keema Recipe

5 from 14 votes
Print Recipe Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 446kcal
Author: Meghna

Watch Recipe Video

Chicken Keema recipe Indian Style is a delicious mince chicken curry that's cooked in a medley of spices & a light fragrant sauce. You can cook this Chicken Keema Curry easily with simple pantry ingredients.

Ingredients

  • 454 gms Chicken Mince or Chicken Keema (1 pound)
  • 1-½ cup Finely Chopped Onion
  • ½ tbsp ginger garlic paste (heaped)
  • 1 tbsp Tomato Paste
  • ⅓ cup tomato sauce or puree
  • ½ cup Mustard Oil
  • Salt (to taste)

Whole Spices

  • 10 Cloves
  • ½ inch Mace
  • 2 Black Cardamoms
  • 1 tsp Black Peppercorns
  • 2 Star Anise
  • 4 Green Cardamoms
  • 1.5" Cinnamon Stick
  • 2 dry red chilies whole

Spice Powders

  • ½ tsp Turmeric Powder (turmeric powder)
  • 1 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder

Herbs

  • 1 cup roughly chopped mint + cilantro (or coriander leaves)
  • 1 tbsp crushed dry kasturi methi
Want more Recipe Videos?Check out our Youtube channel!

Instructions

How to flash marinate the chicke keema?

  • Add the tomato paste + the tomato sauce & salt to taste to the chicken keema and mix well with hands. Allow it to set until you prepare the rest of the ingredients.

How to cook the Chicken Keema Curry?

  • Set a skillet or kadai over medium heat. Add oil.
  • When the oil becomes moderately hot throw in the whole spices & allow them to sizzle for a couple of seconds until they are fragrant
  • Now, add the chopped onions & fry the onions until they turn lightly golden from the edges.
  • Add the ginger garlic paste & fry until the raw smell of the ginger garlic paste completely disappears & oil begins to leave the sides of the pan.
  • Now, add the dry spice powders. Give everything a good mix & fry very well until the raw smell from the spices completely disappears & oil begins to ooze out. You'll notice that the process of bhuna will make the onion + spices mixtures dark in color. It will begin to smell very good too.
  • Next, add the flash marinated chicken keema & give everything a very good mix. Fry the chicken keema very well until the keema looks crumbly & the juices from the keema completely evaporates. The keema will also change it's color from light to dark. Fry well until oil begins to ooze out from the keema.
  • Add warm water. Mix well. Cover & cook for about 5-6 mins.
  • Open the lid. Thrown in all the herbs. Mix well. Simmer for couple mins more.
  • Serve hot. Enjoy!

Notes

  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml
  2. Marinating the chicken keema for sometime will enhance the taste of the chicken keema recipe. It's highly recommended but, if you do not have the tomato paste or sauce handy you may skip this step. In that's case, add homemade tomato paste before you add the spice powders & fry well until oil oozes out.
  3. The process of frying is known as Bhuna & there is no shortcut for this frying part. The intense flavors of the recipe & the extraordinary taste lies in how well you fry each & every ingredient.
  4. The trick is to fry until the raw smell disappears & oil begins to ooze out.
  5. DO NOT skip adding the mint leaves because it boosts the flavors of todays chicken keema recipe at an extraordinary rate.
  6. You may sub the mustard oil with any cooking oil you want to.
 
Calorific Details are provided by a third party application & are to be used as indicative figures only.
 
Nutrition Facts
Chicken Keema Recipe
Amount Per Serving
Calories 446 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 6g38%
Cholesterol 93mg31%
Sodium 117mg5%
Potassium 537mg15%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 25g50%
Vitamin A 1220IU24%
Vitamin C 16.6mg20%
Calcium 51mg5%
Iron 2.1mg12%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 446kcal | Carbohydrates: 10g | Protein: 25g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 117mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 16.6mg | Calcium: 51mg | Iron: 2.1mg
Course :Main Course
Cuisine :Indian
Keyword :Chicken Keema Recipe
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Close up shot of Chicken keema recipe
Indian style Chicken Keema Recipe

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Reader Interactions

Comments

  1. Sonal Uban says

    September 21, 2024 at 6:47 pm

    5 stars
    Excellent! A huge hit with everyone and on my rotating roster of recipes now!

    Reply
    • Foodies Terminal says

      October 08, 2024 at 7:38 pm

      So glad you love this recipe Sonal 🙂 Thanks so much for the wonderful feedback, appreciate it. - Meghna.

      Reply
  2. Neha says

    June 07, 2024 at 6:43 pm

    5 stars
    Can I use olive oil or vegetable oil instead? Or even butter?

    Reply
    • Foodies Terminal says

      June 10, 2024 at 8:53 pm

      Yes Neha you can use either olive, vegetable oil or even butter. Let me know if you have any other questions regarding the recipe. - Meghna.

      Reply
  3. Grace says

    January 20, 2024 at 10:44 am

    5 stars
    Tried this without mace and still turned out good! We paired it with fried rice. Thanks for the recipe 🙂

    Reply
    • Foodies Terminal says

      June 10, 2024 at 11:12 pm

      So glad you enjoyed this recipe Grace 🙂 Thanks a lot for the amazing feedback, appreciate it. - Meghna.

      Reply
  4. Anjana Singh says

    August 02, 2023 at 11:56 pm

    5 stars
    Amazing.. had prepared Keema for years.. however this recipe just tasted amazing. Thank you very much.

    Reply
    • Foodies Terminal says

      June 11, 2024 at 10:33 pm

      Hey Anjana so glad you enjoyed this keema recipe 🙂 Thanks so much for sharing your wonderful feedback with us, appreciate it. - Meghna.

      Reply
  5. Lynne says

    February 22, 2023 at 3:33 pm

    I was wondering if this recipe could be made with lamb instead of the chicken. Thank you

    Reply
    • Foodies Terminal says

      June 13, 2024 at 2:23 pm

      Yes you can swap the chicken keema with lamb keema. The flavors will be incredible, we make it often. The lamb meat might slightly need a little more time to get fully cooked. Happy cooking. - Meghna.

      Reply
  6. Liza says

    July 21, 2022 at 2:59 am

    5 stars
    Tried it tonight. Was just amazing. Tastes just like how I remembered…from the restaurant back home. Loved it! Thanks for sharing.

    Reply
    • Foodies Terminal says

      July 29, 2022 at 8:50 pm

      So glad you enjoyed this recipe Liza 🙂 Thanks much for the amazing feedback, appreciate it 🙂 - Meghna xoxo

      Reply
  7. Ashok says

    October 10, 2020 at 5:08 am

    5 stars
    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends.

    Reply
    • Foodies Terminal says

      October 28, 2020 at 7:09 pm

      So glad to know that you enjoyed the recipe so much Ashok 🙂 Hope you try our other recipes as well. Thanks much for sharing your amazing feedback with us. - Meghna.

      Reply
  8. Kirsty says

    July 28, 2020 at 8:25 am

    Cooking it right now. Smells delicious!
    Can’t find anywhere how much water though?

    Reply
    • Foodies Terminal says

      July 28, 2020 at 6:27 pm

      Hey Kristy I am so glad that you are making it and it's already smelling awesome 🙂 I would say that you add about 1 cup water first and see if the consistency is like Ragu sauce, if not add more 1/4 cups. The consistency should not be soupy or runny but should have enough juices. Unfortunately, I didn't measure the water for this recipe, just eye balled it. Hope you like the keema curry 🙂 Let me know if I can help you with anything else regarding the recipe. Thank you and take care Kristy 🙂 - Meghna.

      Reply
  9. Ntebo says

    May 10, 2020 at 1:12 pm

    5 stars
    I created it today and it was a bomb. Thanks for sharing the recipe 🤩🤩

    Reply
    • Foodies Terminal says

      May 10, 2020 at 5:40 pm

      So glad to know that Ntebo 🙂 Thank you for your lovely feedback. Keep coming back for more such easy recipes. - Meghna.

      Reply
  10. Neema says

    May 06, 2020 at 6:56 am

    5 stars
    This recipe was such a big hit with my family. It is the best looking and best tasting kheema we’ve eaten. Such a gorgeous deep color with layers of flavor. Thank you Meghna for sharing your recipe! 🙏🏼

    Reply
    • Foodies Terminal says

      May 08, 2020 at 1:55 pm

      That's fantastic Neema, so glad that you and your family loved the recipe so much 🙂 Thank you Neema for such a wonderful comment 🙂 Keep visiting this little space for more such awesome recipes and take care. Meghna.

      Reply
5 from 14 votes (6 ratings without comment)

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