Monday, November 20, 2017 03:03 PM

Chicken keema recipe, how to make chicken keema step by step

Chicken keema recipe, learn how to make chicken keema recipe using this easy step by step recipe.

Keema or kheema is typically a minced meat dish (usually mutton or lamb keema) that is spiced up and served in a few different ways. I personally love chicken keema with peas because the flavours are absorbed really well into the meat and I am not a fan of lamb or mutton. While you can reduce and adjust the amount of heat and spices in this dish, keema is typically greasy and spicy, a great side dish to mop up with some bread or nan.

Chicken keema is very a lazy-cook friendly recipe. If you are like me and want to spend minimum time in the kitchen with the best results, this recipe may just be the right one for you. Buy minced meat, obviously, and there’s really not much time spent on chopping and preparing to make chicken keema because it’s quite simple and easy going that way. I have served it with breads (made it a tad more moist in that case) and rice too, the latter being my personal favourite although not as common or popular.

I love cooking with chicken and here are some of my favourite recipes:
Chilli chicken
Chicken jalfrezi
Chettinad pepper chicken masala
Chicken 65
Kerala chicken curry

Chicken Keema Recipe

Prep

Cook

Total

Yield 300 grams

Chicken keema is a spicy minced meat dish with chicken and peas. Serve with bread or rice for a nice and delicious meal.

Ingredients

  • 300 grams minced chicken meat
  • 1 tsp Kashmiri red chilli powder (adjust to taste)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1/4 cup oil (adjust to your preference)
  • 1 tsp cumin seeds (jeera)
  • 1 bay leaf
  • 1.5 cups finely chopped onion
  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • 1/2 cup peas (fresh or frozen)
  • 2-3 green chillies, slit (adjust to taste)
  • 1.5 tsp coriander powder
  • 1 tbsp canned tomato paste (or 1 cup fresh tomatoes, chopped)
  • 1/2 tsp sugar
  • 1/4 cup finely chopped coriander leaves (cilantro)

Powder Coarsely:

  • 2 pods cardamom
  • 1″ piece of cinnamon
  • 3 cloves
  • 1/4 tsp nutmeg powder (optional)

Instructions

  1. Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt
  2. Mix well and set aside
  3. Powder together the spices mentioned under “powder coarsely” above and set aside
  4. Heat the oil and add cumin seeds and bay leaf
  5. When the cumin seeds brown and sizzle, add the chopped onions
  6. Saute until the onions turn soft, no need to brown them too much
  7. Now add the fresh ginger and garlic
  8. Saute saute saute
  9. In go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too
  10. Saute again until the peas start to turn soft – about 5-7 minutes
  11. Time to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder
  12. Fry for a minute until nice and fragrant
  13. Now add the chicken
  14. Mix everything together until well combined
  15. Add the tomato paste (or fresh tomatoes) and mix again
  16. Since I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage.  You can omit this if using fresh tomatoes
  17. Mix well and cook covered for 10-15 minutes or until the chicken is cooked soft. 
  18. Once the chicken is cooked, add sugar and more salt if needed
  19. Throw in the chopped coriander leaves 
  20. Mix and serve hot


Step by Step Chicken Keema Recipe

Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt

 Mix well and set aside

 Powder together the spices mentioned under “powder coarsely” above and set aside

Heat the oil and add cumin seeds and bay leaf (I used two because mine were teeny tiny but one should suffice if they are normal sized)

When the cumin seeds brown and sizzle, add the chopped onions

Saute until the onions turn soft, no need to brown them too much

Now add the fresh ginger and garlic. You can also use bottled ginger garlic paste, no problem

Saute saute saute

In go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too

Saute again until the peas start to turn soft – about 5-7 minutes

Time to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder

Fry for a minute or two until nice and fragrant

Now add the chicken

Mix everything together until well combined

Add the tomato paste (or fresh tomatoes) and mix again

Since I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage. You can omit this if using fresh tomatoes

Mix well and cook covered for 10-15 minutes or until the chicken is cooked soft. Add (more) water as needed by the tablespoon but take care not to add too much

Once the chicken is cooked, add sugar and more salt if needed

Throw in the chopped coriander leaves

Mix and serve hot

Notes:

  • The spices and heat (red chilli powder and green chillies) should all be adjusted per your preference. This quantity yields a fairly spicy chicken keema which is perfect for my family
  • You can try the same recipe with minced lamb but you may need to increase the spices accordingly since lamb is a stronger flavoured meat
  • If your tomatoes are not sour, squeeze half a lemon over the chicken keema once cooked
  • Chicken keema tastes fabulous with nan, bread, pav, and rice too
  • If you try this recipe, please tag me on Instagram, Twitter, and Facebook, I’d love to check it out
  • For chicken keema recipe in Hindi, Tamil, Urdu, Telugu etc please use the Google translate button in the sidebar. 

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.
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