My all-time favourite, Chicken Keema, also known as Chicken Keema Masala, is a simple and easy-to-make dish that never fails to impress. This delightful recipe features finely minced chicken blended with aromatic spices, offering a versatile treat that can be enjoyed in many ways. Popular in dhabas and restaurants, its...
Ingredients
For Keema Masala
- 2inCinnamon stick
- 10pieceGreen Cardamom
- 6cloveCloves
- 1/2tbspBlack Peppercorns
- 1/2tbspStone Flower
- 1pieceStar Anise
For Cooking
- 1kgChicken Mince (keema)
- 1/2cupMustard Oil
- 2pieceBay Leaves
- 2medium-sized Onion (finely chopped)
- 2tbspGinger Garlic Paste
- 6pieceGreen Chillies (finely chopped)
- 1tspTurmeric Powder
- 2tbspCoriander Powder
- 1/2tbspCumin Seeds (roasted & coarsely ground)
- 1/2tbspKashmiri Red Chilli Powder
- 1cupTomatoes (pureed)
- 1tbspSalt (to taste)
- 1tbspDry Fenugreek leaves (Kasuri Methi)
- A handful of fresh Coriander (chopped)
- 1tbspGinger (chopped)
- 2tbspButter
- 2tbspLemon Juice
How to make Chicken Keema
Prepare the Keema Masala
Dry roast the cinnamon stick, green cardamom, cloves, black peppercorns, stone flower, and star anise in a pan over medium heat until fragrant.
Allow them to cool, then grind into a fine powder. Set aside.
Cook the Keema
Heat mustard oil in a wok over medium-high heat until it reaches its smoking point. Allow the oil to cool slightly, then reheat it over medium-high heat.
Add the bay leaves and let them sizzle.
Add the chopped onions and cook until they turn slightly golden brown.
Next, add the ginger garlic paste and stir until the raw smell disappears.
Add the green chillies, stir and add coriander powder, roasted cumin powder, turmeric powder, and Kashmiri red chilli powder. Sauté for a few seconds until the spices are well incorporated.
Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
Add the minced meat and mix well. Cook over high heat until the chicken changes colour.
Cover and cook on low-medium heat until the keema is tender, adding a dash of water if needed, and stirring occasionally to prevent sticking.
Add salt, dry fenugreek leaves, the prepared keema masala powder, fresh coriander, and chopped ginger. Mix well.
Add the butter, mix, cover, and cook for 3-4 minutes to allow the flavours to blend well. For a dry keema, cook further until all moisture evaporates completely.
Allow the chicken keema to rest for a few minutes before serving.
Serve
Garnish with freshly chopped coriander leaves.
Serve hot with pav (bread), roti, naan or rice accompanied by yogurt, raita or a simple salad to balance the rich flavours.
Tips & Tricks
Ready-made minced meat is convenient, but homemade chicken mince will give a coarser texture.
Heating the mustard oil to its smoking point and then cooling it slightly before reheating helps to reduce its pungency, making it more palatable.
Adjust the amount of green chillies according to your taste preference.
Always freshly roast and grind your spices for a more aromatic and flavorful keema masala.
The flavour of the chicken keema depends on the masala powder you use.
Use any leftovers as a filling for sandwiches or wraps, or mix with cooked rice for a quick keema pulao.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨