Name: Chicken Keema Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 454 gms Chicken Mince or Chicken Keema (1 pound); 1 tbsp Tomato Paste; 1/3 cup Tomato Sauce or Puree; Salt (to taste); 1-1/2 cup Finely Chopped Onion; 1/2 tbsp Ginger Garlic Paste (heaped); 1/2 cup Mustard Oil; 10 Cloves; 1/2 inch Mace; 2 Black Cardamoms; 1 tsp Black Peppercorns; 2 Star Anise; 4 Green Cardamoms; 1.5″ Cinnamon Stick; 2 Dry Red Chilies whole; 1/2 tsp Turmeric Powder; 1 tsp Garam Masala Powder; 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder; 1 cup Roughly Chopped Mint + Cilantro (or Coriander Leaves); 1 tbsp Crushed Dry Kasturi Methi

Jump to Recipe

If you’re searching for a bold, flavorful weeknight dinner, this Chicken Keema Recipe will soon be your new go-to favorite. Think deeply spiced, juicy chicken mince simmered with onions, tomatoes, aromatics, and a riot of whole spices — all coming together in a single pan for a dish that’s comforting, protein-packed, and irresistibly satisfying. Whether it’s paired with fluffy rice or scooped up with warm naan, every bite bursts with layers of flavor that’ll have family and friends asking for seconds.

Ingredients You’ll Need

The beauty of this Chicken Keema Recipe is that each ingredient serves a delicious purpose: the spices infuse heady aromas, the sauces add plush richness, and fresh herbs deliver a vibrant finish. Simple components—thoughtfully chosen—combine to create an unforgettable meal.

Chicken Mince (454 gms/1 pound): Ground chicken soaks up all the bold flavors and cooks up juicy yet tender.
Finely Chopped Onion (1-1/2 cup): Adds sweetness and body, forming the savory backbone for the keema.
Ginger Garlic Paste (1/2 tbsp, heaped): A must for warmth and aromatic zing.
Tomato Paste (1 tbsp): For depth, tanginess, and that rich, unmistakable umami.
Tomato Sauce or Puree (1/3 cup): Balances the spices and gives the sauce a luscious texture.
Mustard Oil (1/2 cup): Makes for authentic flavor and a beautiful golden hue—substitute with vegetable oil if needed.
Salt (to taste): Enhances and balances the flavors—season as you go!
Cloves (10): Provide sweet warmth and a subtle earthy note.
Mace (1/2 inch): Perfumes the dish with a gentle, nutmeg-like aroma.
Black Cardamoms (2): Lend a smoky, complex undertone.
Black Peppercorns (1 tsp): Bring a gentle kick of heat.
Star Anise (2): Contributes a fragrant, licorice-sweet dimension.
Green Cardamoms (4): Add a light, floral note for balance.
Cinnamon Stick (1.5″ piece): Warms the base with a lovely sweetness.
Dry Red Chilies, Whole (2): For subtle heat and a rustic charm—remove seeds for less heat.
Turmeric Powder (1/2 tsp): Delivers vibrant color and earthiness.
Garam Masala Powder (1 tsp): The hallmark of Indian comfort—stirs in complexity at the finish.
Coriander Powder (1 tsp): Fresh, citrusy, and brightens the keema beautifully.
Cumin Powder (1 tsp): Introduces nutty depth.
Paprika/Deggi Mirch/Kashmiri Red Chili Powder (1 tsp): Choose your favorite for color and gentle warmth.
Mint & Cilantro/Coriander Leaves (1 cup, roughly chopped): A fresh, herby finale that lifts the whole dish.
Dry Kasturi Methi (1 tbsp, crushed): Finishes the keema with a soft, fenugreek-scented flourish.

How to Make Chicken Keema Recipe

Step 1: Flash Marinate the Chicken Keema

Start by placing your chicken mince in a large mixing bowl. Add the tomato paste, tomato sauce or puree, and a generous sprinkle of salt. Use your hands to massage everything together—this quick marination ensures the chicken soaks up bold, tangy flavors and stays incredibly moist as it cooks. Let the mixture rest while you prep the remaining ingredients.

Step 2: Prepare the Flavor Base

Set a roomy skillet or kadai over medium heat and pour in the mustard oil. Once it’s moderately hot, toss in all the whole spices—the cloves, mace, black and green cardamoms, cinnamon, star anise, black peppercorns, and dry red chilies. Let them sizzle and crackle for several seconds, releasing their captivating fragrance throughout your kitchen. This is where the signature aroma of Chicken Keema Recipe begins!

Step 3: Sauté the Onions & Aromatics

Add the finely chopped onions to the pan, stirring often. Fry them until they soften and just start to turn golden at the edges—this caramelization is what brings incredible sweetness and body to the dish. Next, add the ginger garlic paste. Sauté until all the raw smell is gone and oil begins to separate from the mixture, signaling it’s time for the spices.

Step 4: Layer in the Ground Spices

Sprinkle in the turmeric, coriander powder, cumin powder, your choice of paprika or Kashmiri chili, and the garam masala. Mix well, cooking the spice blend thoroughly until their aroma blooms and oil seeps out along the edges. This step (known as “bhuna”) brings out a beautiful caramel color and deepens the base flavors essential for an authentic Chicken Keema Recipe.

Step 5: Add and Cook the Chicken Keema

Drop in your flash-marinated chicken mince, breaking up any large lumps as you stir. Fry everything together on medium-high heat. You want the keema to turn crumbly and lose any excess moisture, which both intensifies flavor and ensures a wonderful texture. Watch as the meat shifts from light pink to a rich, darker hue and releases flavorful juices—keep frying until oil begins to slightly ooze out.

Step 6: Simmer and Finish With Herbs

Add a splash of warm water to loosen things up, give the Curry a good stir, then cover the pan. Let it simmer for 5-6 minutes to allow the flavors to meld and the chicken to become perfectly tender. Finally, remove the lid, sprinkle over a mix of freshly chopped mint and cilantro, plus a dash of crushed dry kasturi methi. Simmer everything together for another couple of minutes—the bright, herby notes will lift the whole dish. Now your Chicken Keema Recipe is ready to serve, piping hot and fragrant!

How to Serve Chicken Keema Recipe

Garnishes

Top your keema with extra chopped cilantro and mint for a lively burst of color and freshness. You can even squeeze over a little lime juice or add thinly sliced red onions to brighten every bite. Sometimes a sprinkle of toasted nuts or fried onions can add irresistible crunch too.

Side Dishes

This Chicken Keema Recipe is divine with fluffy steamed basmati rice, jeera rice, or any rustic Indian bread—hot naan, flaky parathas, or soft dinner rolls (pav) do the trick. For a lighter pairing, spoon some over quinoa, brown rice, or even nestle inside lettuce cups for a protein-packed meal.

Creative Ways to Present

Transform leftovers into savory keema wraps, stuff them in pita pockets, pile them atop baked potatoes, or even use as a filling for samosas or empanadas. For a party, serve mini keema sliders with a fresh salad on the side for a twist everyone will remember.

Make Ahead and Storage

Storing Leftovers

Let any extra Chicken Keema Recipe cool to room temperature before transferring it into an airtight container. You can refrigerate it for up to three days—the flavors actually deepen and get even tastier with a little time!

Freezing

If you want to stash some away for busier days, freeze cooled keema in a freezer-safe container or zip-top bag for up to three months. Thaw it in the refrigerator overnight before reheating for best texture and taste.

Reheating

Gently reheat your Chicken Keema Recipe on the stove over low heat, adding a splash of water to refresh the sauce and prevent sticking. Stir occasionally just until warmed through, and finish with a fresh sprinkle of herbs to revive that just-cooked aroma.

FAQs

Can I use ground turkey or beef instead of chicken?

Absolutely! The Chicken Keema Recipe can be easily adapted to ground turkey, beef, or even lamb. Just note that higher-fat meats may release more oil, so adjust accordingly and expect slightly different flavors.

What makes mustard oil special, and can I substitute it?

Mustard oil gives an authentic pungent depth and golden color, but if you don’t have it or prefer something milder, feel free to use vegetable, canola, or sunflower oil. The end result will still be delicious!

How spicy is this Chicken Keema Recipe?

It’s warmly spiced but definitely not fiery hot, especially if you use Kashmiri chili or sweet paprika. For extra heat, add more chili powder or keep the seeds in the red chilies. To tone it down, remove seeds or omit some chili powders.

Can I make this Chicken Keema Recipe ahead for a party?

This dish is actually even better the next day! Prepare up to two days ahead, reheat gently, and garnish with fresh herbs right before serving for maximum flavor and presentation.

What can I do with leftover keema?

Leftovers are kitchen gold—stir into scrambled eggs, fill omelets, toss with pasta, spoon over toast, or layer in savory pies. Or freeze portions for quick weeknight dinners!

Final Thoughts

If you’re ready to treat yourself to a cozy meal packed with character and comfort, give this Chicken Keema Recipe a try. It’s a true all-in-one dish that brings a taste of India’s rich culinary heritage right into your kitchen—let your creativity shine, and don’t be surprised if everyone comes back for seconds!

Chicken Keema Recipe

★★★★★

4.8 from 23 reviews

Author: Ella
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-vegetarian

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Description

A flavorful and aromatic Chicken Keema curry recipe that is rich in spices and perfect to serve with rice or bread. This dish is a popular Indian minced meat curry that is easy to make and full of delicious flavors.

Instructions

Flash Marinating Chicken Keema: Add the tomato paste, tomato sauce, and salt to taste to the chicken keema. Mix well and set aside.
Cooking the Chicken Keema Curry: Heat oil in a skillet. Sizzle whole spices until fragrant. Add onions, ginger garlic paste, and fry. Add dry spice powders, fry until fragrant. Add chicken keema, fry until cooked. Add warm water, herbs, simmer, and serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Cooking
Cuisine: Indian