Chicken Keema Recipe Whiskaffair

on Mar 20, 2022, Updated Dec 27, 2023 Here are some more minced meat recipes you may like: Mutton Keema Kaleji, Methi Keema, Keema Paratha, and Keema Naan. Keema means minced meat in Hindi; unless specified, people in India assume it’s mutton keema. While mutton keema has its own reputation, I recently made this Chicken Keema and loved it. The flavor from the herbs and the slight tang from lime juice jelled beautifully with the chicken mince. Do try this recipe. I am sure you will love it.

What Is Chicken Keema

Chicken Keema is chicken mince (ground chicken) in Hindi. You can use it to make dishes like Chicken Kofta, Chicken Seekh Kabab, Chapli Kabab, Chicken Samosa, Chicken Keema Curry, or Chicken Keema Masala. You can also stuff it inside parathas, make sandwiches or rolls, or make a delicious chicken keema biryani.

About Chicken Keema Masala

Chicken Keema Masala (Chicken Kheema Masala, Chicken Qeema) is a hot, spicy, and flavorful Indian dish made using chicken mince (ground chicken), red onions, tomatoes, fresh herbs, and earthy spices. This one-pot dish is easy to make and comes together in under 30 minutes. I like to make it semi-dry, as it tastes the best this way, but you can also make it gravy-style. Serve it on the side with Indian bread or fill samosas, rolls, sandwiches, or wraps. In the post below, I share the method for making the chicken keema recipe in a pan over the stovetop or in an instant pot. You can also replace minced chicken with ground turkey. Onions, Tomatoes, and Yogurt (Dahi) make the chicken qeema masala curry base. Spice Powders and Whole Spices – This recipe uses everyday spice powders such as turmeric powder, Kashmiri red chili powder, roasted cumin powder, garam masala powder, and black pepper powder. Green cardamoms (hari elaichi), cinnamon (dalchini), and cloves (laung) are the main spices used in the dish. Add black cardamoms (badi elaichi) and bay leaves (tejpatta) for extra flavor. Other Ingredients – You will also need fresh ginger, freshly squeezed lime juice, cilantro (fresh coriander leaves), oil, ghee, green chilies, crushed coriander seeds, ginger-garlic paste, mint leaves, Kasuri methi, salt, and green onions (scallions). Once the oil is hot, add the following whole spices and saute for 3-4 seconds.

2 whole green cardamoms 1-inch piece of cinnamon stick 2-3 cloves

Now add 2 teaspoon ginger-garlic paste and cook until the onions turn dark brown (4-5 minutes), stirring frequently. Now add the following ingredients and cook until the oil separates from the sides of the pan (3-4 minutes). Stir continuously while cooking.

5-6 green chilies (slit into half) 2 tablespoon coarsely ground coriander seeds ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder 1 teaspoon black pepper powder 1 teaspoon roasted cumin powder

Note – I buy mince chicken from a local butcher and hence rinse it in a fine-mesh strainer. If you are buying the packaged mince, there is no need to rinse it. Reduce the heat to low. Cover the pan with a lid and cook for 18-20 minutes until the chicken is cooked well. Stir 2-3 times while cooking. If the mince is drying, add some water.

½ cup chopped mint leaves 2 tablespoon Kasuri methi ½ cup chopped green onions 2-inch piece of ginger (julienned) 2 tablespoon freshly squeezed lime juice ½ teaspoon garam masala

Add more water if you want a thinner curry, and bring it to a boil. Check for salt and add more if needed. Garnish with 2 tablespoon chopped cilantro and serve hot. Follow the recipe until chicken mince, water, and salt are added. Close the instant pot lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot. Press the SAUTE button once again. Add mint leaves, Kasuri methi, green onions, ginger, lime juice, and garam masala, and mix well. Cook for 2-3 minutes. Check for salt and add more if needed. Garnish with cilantro and serve hot.