Chicken Qeema
Elevate your weeknight meals with this flavorful and aromatic Chicken Qeema recipe, a delicious South Asian delight that’s perfect for the whole family! Made with tender ground chicken, caramelized onions, juicy tomatoes, and a medley of warm spices like cumin, coriander, and garam masala, this dish delivers a hearty and satisfying bite. Enhanced with the freshness of green chilies and a sprinkle of vibrant coriander leaves, Chicken Qeema is a perfect balance of heat and zest. Ready in just 45 minutes, this quick and easy recipe is ideal for busy days. Serve it with rice, naan, or roti for a comforting, protein-packed meal that guarantees rave reviews. Keywords: Chicken Qeema, ground chicken recipe, Indian curry, quick and easy dinner, spiced chicken recipe, South Asian cuisine.
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Recipe Information
Ingredients
- 500 grams Ground Chicken
- 1 large Onion
- 2 medium Tomato
- 3 small Green Chilies
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 3 tablespoons Oil
- 0.25 cup Fresh Coriander
Instructions
Finely chop the onion, tomatoes, and green chilies. Set them aside separately.
Heat oil in a large pan over medium heat.
Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.
Stir in the garlic and ginger pastes and sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and cook until they are soft and the oil starts to separate from the mixture, about 5 minutes.
Mix in the coriander, cumin, turmeric, red chili powder, and salt. Cook for 1-2 minutes to toast the spices.
Add the ground chicken to the pan and break it apart with a spoon. Cook the chicken until it changes color and is fully cooked, about 10 minutes.
Add the chopped green chilies and continue to cook for another 5 minutes, allowing all the flavors to blend.
Finish the dish by stirring in the garam masala and sprinkling half of the fresh coriander leaves.
Simmer for an additional 2 minutes and then turn off the heat.
Garnish with the remaining fresh coriander leaves before serving.
Serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 32.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4399 mg | 94% | |
*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.
