Chicken Keema
Bursting with bold spices and rich flavors, Chicken Keema is a classic Indian dish that transforms minced chicken into a savory, aromatic delight. This quick and versatile recipe features minced chicken cooked with a medley of warm spices like turmeric, cumin, coriander, and garam masala, perfectly balanced by the tang of fresh tomato and the zing of lemon juice. The addition of sautéed onions, green chilies, and a garnish of cilantro further elevates its vibrant flavor profile, making it the ultimate comfort food. Ready in just 45 minutes, this easy-to-follow recipe is perfect for busy weeknights and pairs beautifully with fluffy basmati rice, warm naan, or can even be used as a filling for wraps. Whether you’re new to Indian cuisine or a seasoned pro, Chicken Keema is sure to become a weekday favorite.
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Recipe Information
Ingredients
- 500 grams Minced chicken
- 1 large Onion
- 1 large Tomato
- 2 tablespoons Ginger-garlic paste
- 2 small Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Oil
- 2 tablespoons Cilantro (coriander) leaves
- 0.5 medium Lemon
Instructions
Finely chop the onion, tomato, and green chilies. Set them aside separately.
In a large pan, heat the oil over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and the chopped green chilies to the pan. Sauté for another 2 minutes until the raw smell of the ginger-garlic disappears.
Add the chopped tomato and cook until it becomes soft and the oil starts to separate from the mixture.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well and cook for 1-2 minutes until the spices are fragrant.
Add the minced chicken to the pan. Stir continuously to break the lumps and mix with the spices.
Add salt and cook the chicken on medium heat until it changes color and no longer looks raw.
Cover the pan with a lid and let the chicken cook on low heat for about 15 minutes. Stir occasionally to ensure even cooking.
Remove the lid and add the garam masala. Stir well and cook for another 5 minutes until the mixture is dry and the flavors are well combined.
Turn off the heat and garnish with finely chopped cilantro leaves.
Squeeze the juice of half a lemon over the chicken keema and mix well before serving.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 27.1 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
