Chicken Keema Recipe

 Chicken Keema

Pakistani comfort meal at its finest is chicken keema. It's the ideal dish for a regular evening meal or as part of a larger spread to share with friends because it's both nutritious and delicious.Chicken mince is cooked with a few spices and garnished with herbs to make chicken keema. Your new favourite food will be this chicken keema dish. You can't just eat one helping of it, so mop it up with sourdough bread, crunchy parathas, or chapati. A hot and spicy indian or pakistani dish called chicken keema is made with minced chicken, onions, tomatoes, and spices.In numerous South Asian dishes. A tasty and adaptable component that may be used in a number of cuisines, it is created by grinding chicken meat, frequently together with herbs and spices.

History of chicken keema:

For centuries, chicken keema has been a mainstay of south asian cooking. The persian word "qeema," which meaning minced meat, is whence the name "keema" originates. The dish is thought to have been created in India during the mughal dynasty using ground lamb or beef. Throughout time, people started to prefer chicken keema as a less expensive and healthier option to red meat. Curry, stews, and meatballs are just a few of the meals that incorporate chicken keema today. It is a flexible component that matches well with a wide range of spices and flavours and can be prepared in a number of different ways.


    • Vegetable oil, 2 tablespoons
    • Ghee, 2 tablespoons
    • 2 whole cardamoms in green 
    • inch-long chunk of cinnamon 
    • 2-3 clove (laung)
    • 1 cup of onions, chopped
    • Ginger-garlic paste, 2 tablespoons
    • 1 cup of tomatoes, chopped finely
    • 12 cup of plain yoghurt 
    • 5 to 6 green peppers 
    • 2 teaspoons of coriander seeds, ground coarsely
    • 1 teaspoon of turmeric powder
    • Kashmiri red chilli powder, 2 tablespoons
    • 1 teaspoon of ground black pepper
    • 1 teaspoon of ground cumin
    • 1 pound of minced chicken 500g
    • 2 salty teaspoons 
    • Chopped mint leaves, half a cup
    • Kasuri methi, 2 tablespoons
    • Chopped green onions, half a cup
    • ginger slice, 2 inches long 
    • freshly squeezed lime juice, 2 tablespoons
    • Garam masala powder, 1/2 teaspoon
    • 2 tablespoons of chopped coriander 


    Step 1:

    In a pan, melt ghee and vegetable oil over medium-high heat. Green cardamoms, cinnamon, and cloves should be added to the hot oil and sauteed for 3–4 seconds. Add the onions and cook them until they are golden brown (6-8 minutes). While frying, stir regularly.

    Step 2:

    Add the ginger-garlic paste now, and continue to stir-fry the onions for the next 4-5 minutes, or until they are a deep, dark brown colour. Yogurt and tomatoes are added, and they are cooked for 2–3 minutes, or until the tomatoes are soft. While cooking, continue crushing the tomatoes with the back of the ladle.

    Step 3:

    As the oil separates from the pan's sides, add the following ingredients: green chilies, coriander seeds, turmeric powder, Kashmiri red chilli powder, black pepper powder, and cumin powder (3-4 minutes). While frying, keep stirring. Mix thoroughly after adding salt and chicken mince.

    Step 4:

    Purchase chicken mince from a neighbourhood butcher and then give it a fine-mesh sieve rinse. There is no need to rinse mince if you get it packed.Set the thermostat to low.

    Step 5:

    The chicken should be well cooked after 18 to 20 minutes of cooking with a lid on the pan. During cooking, stir 2 to 3 times. Adding water will help if the mince is getting too dry. Last but not least, combine mint leaves, Kasuri methi, green onions, ginger, lime juice, and garam spice.

    Step 6:

    If you prefer a thinner curry, add extra water and bring it to a boil. If more salt is required, make sure to check. Serve hot with cilantro as a garnish.


    Chicken Keema 

    According on your taste, you can add more or less red chilli powder or green chilies to the chicken keema to make it spicier.

    You can cook chicken keema with a pinch of kasuri methi (dry fenugreek leaves) or lemon juice to give it extra flavour.

    Do not exclude the mint leaves from the chicken keema recipe because they significantly enhance the flavours.

    To make the chicken keema more nutritional, you can also add veggies like peas or carrots.You can add a tablespoon of fresh cream or yoghurt to the chicken keema to make it creamier.

    In place of the minced chicken, you may use use leftover chicken or turkey. To replace the minced chicken, simply shred the chicken or turkey.

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