Chicken Keema Ground Chicken
Savor the mouthwatering flavors of Chicken Keema, a quick and versatile ground chicken recipe perfect for weeknight meals or indulgent gatherings. Featuring tender minced chicken simmered in a medley of aromatic spices like cumin, garam masala, and turmeric, this dish is elevated with the richness of sautéed onions, juicy tomatoes, and a hint of heat from green chilies. Optional green peas add a pop of color and sweetness, while fresh cilantro leaves provide a fragrant finishing touch. Ready in just 40 minutes, this one-pan wonder pairs beautifully with fluffy basmati rice, warm roti, or buttery naan, making it a satisfying and wholesome Indian-inspired favorite. Whether you're meal prepping or serving guests, this spiced Chicken Keema recipe is guaranteed to please!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 large (finely chopped) Onion
- 2 medium (finely chopped) Tomato
- 1 tablespoon Ginger-garlic paste
- 2 small (slit lengthwise) Green chilies
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 0.5 cup Green peas (optional)
- 2 tablespoons (chopped) Fresh cilantro leaves
- 0.5 cup Water
Instructions
Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until the raw smell disappears.
Add the finely chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook for 5-7 minutes until the tomatoes are soft and the oil begins to separate from the mixture.
Add the ground chicken and break it apart with a wooden spoon to avoid clumping. Mix well and cook for 7-8 minutes until the chicken is no longer pink.
Season with salt and pour in the water. Stir well, cover the pan, and let it simmer on low heat for about 10 minutes.
If using green peas, add them during the last 5 minutes of cooking.
Uncover the pan, sprinkle garam masala and chopped cilantro leaves. Stir and cook for an additional 2 minutes.
Turn off the heat and let the Chicken Keema rest for a couple of minutes. Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 38.2 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4176 mg | 89% | |
*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.
