Introduction:
Chicken Keema Recipe
If you’re looking for something quick, easy, and packed with flavors of India, chicken keema is the dish for you! It’s a minced chicken curry cooked with a medley of spices and ingredients, making it hearty, spicy, and super delicious. The best part? It’s an all-in-one recipe you can whip up when you’re craving something tasty, whether you’re having it with naan, roti, or even rice.
Here’s my take on the classic Chicken Keema recipe, with easy-to-follow steps, perfect for when you’re hosting guests or just treating yourself!
- Jump to the recipe
- ingredients
- (serving size Prep time cook time total time)
- Serving Suggestions
- Cooking Tips
- Conclusion
- FAQs
Ingredients:
Chicken Keema Recipe Ingredients
- Minced Chicken (Keema): 500 grams
- Onion: 2 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Green Chilies: 2, slit
- Ginger-Garlic Paste: 1 tbsp
- Cumin Seeds (Jeera): 1 tsp
- Bay Leaf: 1
- Cinnamon Stick: 1-inch piece
- Cloves: 3-4
- Black Peppercorns: 5-6
- Turmeric Powder: 1/2 tsp
- Red Chili Powder: 1 tsp (adjust to taste)
- Coriander Powder: 1 tbsp
- Garam Masala: 1 tsp
- Cumin Powder: 1/2 tsp
- Fresh Coriander Leaves: A handful, finely chopped
- Salt: To taste
- Oil: 3 tbsp
- Water: As required
- Peas (optional): 1/2 cup (fresh or frozen)
Serving Size:
- Serves: 4
Prep Time:
- Prep Time: 15 minutes
Cook Time:
- Cook Time: 25 minutes
Total Time:
- Total Time: 40 minutes
Step-by-Step Instructions:
Step 1: Heat the Oil
In a large pan or kadhai, heat the oil on medium flame. Once the oil is hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Let them crackle for a few seconds until they become aromatic.
Step 2: Sauté Onions
Now, toss in the finely chopped onions. Sauté them until they turn golden brown. This step is important for the base of your curry, so give it some time.
Step 3: Add Ginger-Garlic Paste
Once the onions are nicely browned, add the ginger-garlic paste. Sauté for another 1-2 minutes until the raw smell disappears.
Step 4: Add Tomatoes and Spices
Now, add the finely chopped tomatoes along with salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook this mixture until the tomatoes become soft and the oil starts to separate from the masala.
Step 5: Add Chicken Keema
It’s time to add the minced chicken (keema) to the masala. Mix it well with the spice mixture, ensuring all the chicken is coated. Let it cook on medium heat for 10-12 minutes, stirring occasionally. The chicken will release its juices and then start to dry out as it cooks.
Step 6: Add Water
Once the chicken is cooked through, you can add a little water if you prefer a slightly gravy-like consistency. Adjust the amount of water according to your preference.
Step 7: Add Peas (Optional)
If you’re adding peas, now is the time to throw them in. Give it a good stir and cook for another 3-4 minutes until the peas are soft.
Step 8: Final Touches
Sprinkle the garam masala and chopped fresh coriander leaves over the chicken keema. Give it one last stir and let it simmer for 2 more minutes before turning off the heat.
Best cocktail try now Sex on the Beach Recipe: A Perfect Summer Cocktail
Serving Suggestions:
Serve your delicious Chicken Keema hot with freshly made naan, soft roti, or a steaming bowl of basmati rice. For an added touch, squeeze some lemon juice over the top for a tangy kick!
Cooking Tips:
- Peas or No Peas: Adding peas to chicken keema is optional. It gives a nice texture and a pop of color, but the dish is equally delicious without it.
- Adjust the Heat: If you’re not too fond of spicy food, feel free to adjust the amount of red chili powder and green chilies. This recipe is highly customizable.
- Leftovers: Chicken keema tastes even better the next day! You can use leftovers in sandwiches, stuffed parathas, or even as a topping for pizza.
Conclusion:
Chicken Keema is one of those comfort dishes that never fails to please. It’s rich, hearty, and brimming with flavors that are deeply rooted in Indian cuisine. Whether it’s a busy weeknight or a weekend treat, this recipe is perfect to impress your family or guests. Give it a try, and I’m sure it’ll become a regular on your menu!
FAQs
- Can I make Chicken Keema ahead of time?
Yes! Chicken Keema can be prepared in advance and stored in the fridge for 2-3 days. The flavors will intensify, making it taste even better the next day. - Can I freeze Chicken Keema?
Absolutely! Let it cool completely, then freeze it in an airtight container. It can last up to 3 months in the freezer. Just thaw and reheat when ready to serve. - Can I make this recipe with other meats?
Yes, you can use minced lamb (mutton keema) or beef instead of chicken. Adjust the cooking time as needed since these meats take longer to cook. - Is Chicken Keema spicy?
This recipe has moderate heat, but you can adjust the spices based on your preference. Reduce the red chili powder and green chilies for a milder taste. - What can I pair Chicken Keema with?
Chicken Keema pairs well with naan, roti, parathas, or even as a topping for toast or baked potatoes for a fusion twist.
