Chicken keema is a simple and easy to make Indian dish with chicken mince, onions,tomatoes, spices and herbs. Minced meat known as keema or qeema is used to make various dishes like curry, paratha, samosa, sandwiches, cutlets or keema balls. This is one of the basic chicken mince recipes from Indian cuisine which you can serve as a side in an Indian meal. It goes well with plain rice, butter naan, roti or paratha.
The recipe shared here is much similar to this mutton keema. You can also use this recipe to make boiled egg keema or soya keema.
You are watching: Ground Chicken Indian Recipes
I have used homemade chicken mince so it is not fine. If using ready minced meat or machine minced meat the texture will be more fine.
This chicken keema is easy to make, tastes delicious and can be used in so many other ways. It can be used as a stuffing in your samosas, sandwiches, wraps, kathi rolls, parathas etc.
If using for parathas or kebabs then make sure you use fine mince.
To make this chicken keema ensure you use an aromatic spice powder like a meat masala or a good garam masala. The flavor of your dish depends on the spice powder you use. I used a store bought meat masala powder here.
This recipe will give you a dry keema. If you prefer to make a gravy or curry then you can simply pour some coconut milk or cashew milk towards the end. I have included the details in the recipe card below.
You may also like to check this Mutton keema recipe and Egg keema recipe.
Related quick chicken recipes,pepper chickenkadai chickengarlic chickenchicken majesticgongura chicken fry
Preparation for Chicken keema
1. Heat oil in a pan on a low to medium heat. Add the whole spices & let them sizzle.
2. Then add onions, green chilies and fry until golden.
3. Add ginger garlic paste and fry until the raw smell disappears.
4. Transfer tomatoes or tomato puree and fry until the tomatoes turn soft.
5. Add garam masala, red chilli powder and mint or curry leaves.
6. Fry until the raw smell goes off from tomatoes.
How to make chicken keema
7. Set aside the onion tomato mixture to a plate. Add bay leaf back to the pan and then keema, sprinkle salt and turmeric. Most times tomatoes turn the meat tough or hard, hence i prefer to set aside.
8. On a low flame, cover and cook till it is completely cooked and is soft. If needed sprinkle some water.
9. Lastly add the onion tomato mixture back to the pan. Stir well. on a low flame, cover and cook again till every thing blends well.
10. Add chopped coriander leaves. Off the stove. To make a gravy version of this, add 1/3 cup coconut milk or blend 12 cashews to smooth milk and pour it. Cook till the curry thickens. If you prefer to use cream check the recipe below on how to use.
Garnish and serve it with rice or roti.
onion raita, mint raita, cucumber raita also go well.