Chicken Keema Recipe

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.

5 from 10 votes

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Course: Main Course

Cuisine: Indian

Keyword: Chicken Keema Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 446kcal

Author: Meghna

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

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

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!

Video

Notes

Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml
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.
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.
The trick is to fry until the raw smell disappears & oil begins to ooze out.
DO NOT skip adding the mint leaves because it boosts the flavors of todays chicken keema recipe at an extraordinary rate.
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