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4 Mins delivery
Chicken Keema
Serves 4
30 mins
260 Kcal
This minced chicken recipe is flavourful and versatile. Chicken keema is a popular South Asian dish known for its finely ground chicken, which is cooked with an array of aromatic spices, herbs, and vegetables and is a wholesome meal option. This recipe of Chicken keema is delicious. Its rich, savoury taste and appealing texture have made it a favourite in many households. Chicken keema is made with a base of fried onions, garlic, and ginger in oil or ghee till browned; it gives it much flavour. This recipe is simple. The ground chicken is added and cooked till browned and soft. It is with the spices added to the dish, such as cumin, coriander, turmeric, and garam masala, that magic happens. They add a warm quality to the dish and complexity. Often, keema will also have fresh tomatoes added to it for its requisite tang and moisture. You can add peas, carrots, or potatoes for added nutrition and flavour. In the end, it is usually garnished with fresh cilantro, which gives a bright, colourful pop of freshness. It goes well with anything, such as the naan or roti or rice. Whether it's served as a homely family dinner or as a celebratory feast, chicken keema is both satisfying and comforting. Easy to make, the dish is excellent for weeknight dinners, and it also preps well for meals. Chicken keema brims with deep flavours and the most fragrant aroma, making it a wonderful favourite that continues to warm many hearts and satisfy appetites across cultures.
Ingredients required for Chicken Keema
- 500 gms chicken
- Cooking oil
- 1 tsp turmeric powder
- Ginger garlic paste
- Red chilli powder
- 1 tsp coriander powder
- Salt
- Coriander
- 1 onion
- 1/2 tsp garam masala
- 1 tomato
Cooking steps for Chicken Keema
- 1Begin by heating two tablespoons of oil in a pan over medium heat. You may use vegetable oil or sunflower oil; some even prefer using ghee for the extra richness it imparts. Just let the oil shimmer before cooking.
- 2Add 1 finely chopped onion to the heated oil. Keep stirring the onions so they don't stick to the bottom of the pan.
- 3Saut the onions for about 7-10 minutes or until they turn golden brown. The caramelising adds a sweet depth to the dish. Monitor the heat and lower it if the onions start burning.
- 4Once the onions are golden, add one tablespoon of ginger-garlic paste to the pan. This paste gives the Chicken Keema a robust flavour. Stir it for about 2 minutes, constantly moving the paste around without letting it stick or burn. Soon, you'll notice a lovely, fragrant aroma as the ginger and garlic release their essential oils.
- 5Add one chopped tomato to the pan. Stir well with the onions and ginger-garlic paste, allowing the tomato to soften and mush down, which will take around 5 minutes. This step is crucial as it forms a sauce base for the Chicken Keema.
- 6Mix all the spices through into the mixture and cook for 2-3 minutes. This blooms the spices and infuses their flavours into the Chicken Keema. Stir occasionally to prevent sticking.
- 7Add 500 gms of minced chicken (Chicken Keema) to the pan. Use a spatula or wooden spoon to break up the keema and mix it well with the spiced onion-tomato mixture. Continue stirring for around 5-7 minutes, ensuring the Chicken Keema loses its pink colour, becomes firm, and cooks uniformly.
- 8Once the Chicken Keema is well-coated with spices, add half a cup of water. The water creates a sauce and prevents dryness in the mixture. Add salt to taste, enhancing the Chicken Keema's flavour.
- 9Cover it and let it simmer for 10-12 minutes. During this time, the Chicken Keema will cook thoroughly, and the water will reduce, creating a thick sauce. Stir regularly to avoid sticking. If the mixture dries before the Chicken Keema is fully cooked, add a bit more water.
- 10After about 10-12 minutes, check if the Chicken Keema is perfectly cooked, with a thick sauce consistency to your liking. The Chicken Keema should be tender and juicy with a good layer of thick gravy.
- 11Add a pinch more salt and garam masala according to taste, mixing everything well.
- 12Now that the Chicken Keema is fully cooked and mixed, remove the pan from the heat. Garnish with freshly chopped coriander leaves for a fresh, aromatic finish.
- 13Serve the Chicken Keema hot. It pairs well with steamed rice, jeera rice, roti, naan, or paratha for a wholesome meal. Add a side of salad or yoghurt-based raita to balance the spices.
- 14Use good quality chicken mince; a mix of white and dark meat adds a richer taste to your Chicken Keema.
- 15You can adjust the amount of red chilli powder for a spicier or milder version or replace it with paprika for less heat.
- 16Add finely chopped veggies like bell peppers, peas, or carrots to make the Chicken Keema more nutritious.
- 17Use a heavy-bottomed pan or non-stick skillet to prevent sticking and ensure even cooking of your Chicken Keema.
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FAQs
What is Chicken Keema?
Chicken Keema is essentially a preparation that consists of finely minced or ground chicken, saut ed with spices, onions, tomatoes, and sometimes peas or other vegetables. The explanation for its popularity throughout the cuisine of South Asia lies in its rounded range of flavours along with versatility. Chicken Keema is best enjoyed on a bed of rice, with naan or paratha, but it also makes for an excellent sandwich filling or wrap filler.
How do I adjust the spice level in chicken keema?
This can also be adjusted by altering the amount of spices and the type of spice used in Chicken Keema to fit a perfect spicy level. For more spice, use more green chillies, or add the spicy red chilli powder. Whole spices like black pepper or garam masala can be added towards the end of cooking. To make it a milder one, decrease the amount of chilli powder and omit green chillies, utilising only sweet spices like coriander and cumin.
How to store chicken keema?
Yes, you can preserve Chicken Keema for later use. Once it is cooked, let it cool thoroughly and you can place the whole thing in an airtight container. This dish can be stored in the fridge for 3 to 4 days. If you want to store it longer, you may even freeze it; it can be kept up to 2-3 months inside the freezer. If reheated, ensure it's hot and the internal temperature is at least 165 F (74 C) when served; add a splash of water to prevent it from drying out.