Are you craving that authentic, spicy minced chicken dish you usually order at restaurants? Look no further! This Restaurant-Style Chicken Keema Recipe reveals a “secret” method that guarantees a taste even better than your favourite hotel.
Chicken Keema (minced chicken curry) is a beloved dish in Indian cuisine, known for its bold flavours and quick cooking time. Whether you are a bachelor looking for a quick meal or a home cook wanting to impress your family, this recipe is perfect for you. It uses simple pantry staples like onions, tomatoes, and aromatic spices to create a rich, semi-dry gravy that pairs perfectly with buttery pav, naan, or chapati.
In this easy-to-follow guide, we’ll show you how to transform simple minced chicken into a mouth-watering delight in under 30 minutes. Let’s get cooking!
Also Read – Lapthapi Hirva Chana Recipe: Secret Green Chickpea Curry
Ingredients List:
- For the Masala Base:
- Oil: ½ ladle (approx. 1-2 tbsp)
- Butter: 1 cube (Amul butter recommended)
- Bay Leaves (Tej Patta): 2 leaves
- Onions: 3 medium, finely chopped
- Ginger-Garlic Paste: 1 tbsp
- Green Chillies: 2, crushed or pounded
- Tomatoes: 2 small (or 1 large), finely chopped
- Fresh Coriander: A handful, chopped (divided use)
- Spices (Powders):
- Coriander Powder (Dhaniya): 1 tbsp
- Cumin Powder (Jeera): 1 small tsp
- Red Chilli Powder: To taste (adjust for spice level)
- Turmeric Powder (Haldi): ¼ tsp
- Garam Masala Powder: 1 tsp
- Salt: To taste
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp
- Main Ingredient:
- Chicken Keema (Minced Chicken): 500g (Cleaned and washed)
- For Finishing:
- Water: Warm or lukewarm (approx. ½ glass)
- Butter: A small knob for garnishing
Also Read – Easy Chicken Biryani Recipe: Step-by-Step Guide for Beginners
Step-by-Step Instructions:
- Prepare the Base: Heat a pan (kadhai) and add the oil. Once hot, add a cube of butter and let it melt. Add the bay leaves. Optional: You can add ½ tsp cumin seeds here if you like.
- Sauté Onions: Add the finely chopped onions. Roast them well on medium heat until they turn golden brown.
- Add Aromatics: Stir in the ginger-garlic paste and sauté until the raw smell disappears. Add the crushed green chillies and mix well.
- Cook Tomatoes: Add the finely chopped tomatoes. Cook for 2-3 minutes on medium heat until the mixture softens and the oil starts to separate from the sides.
- Add Herbs & Spices: Toss in a little fresh coriander. Lower the heat and add coriander powder, cumin powder, red chilli powder, turmeric, garam masala, and salt. Mix well and sauté for 1 minute so the spices release their aroma.
- Add the Chicken: Add the washed chicken keema to the pan. Mix it thoroughly with the masala base.
- Adjust Consistency: Pour in warm water (start with a little, about ½ glass) to get your desired gravy consistency. It should be semi-thick.
- Simmer: Turn the heat to low (sim). Cover the pan with a lid and let it cook for 10-12 minutes.
- Note: Stir occasionally to prevent it from sticking to the bottom.
- Garnish & Serve: Open the lid; the oil should have floated to the top. Add crushed Kasuri Methi, more fresh coriander, and a final dollop of butter. Cover for 2 minutes to let the flavours settle, then serve hot!
Also Read – Spicy Maharashtrian Chicken Sukka Recipe | Dry Chicken Fry
Cooking Tips for Better Results:
- Use Warm Water: Always use warm or lukewarm water when adjusting the gravy. Cold water can drop the temperature of the pan and stop the cooking process, affecting the taste.
- Homemade Mince: For the best texture, buy boneless chicken and mince it yourself in a food processor or chopper at home. It stays juicier than store-bought mince.
- Don’t Rush the Onions: Browning the onions is key to that “hotel-style” flavour. Be patient and let them get nice and golden.
- Rest Time: After turning off the heat, keep the lid closed for 5 minutes. This allows the meat to absorb the masala fully.
Variations:
- Keema Matar (With Peas): Add a cup of fresh or frozen green peas along with the chicken for a classic variation.
- Spicy Kolhapuri Style: Increase the red chilli powder and add a tablespoon of Kolhapuri Kanda Lasun Masala for an extra kick.
- Vegetarian/Vegan Version: Replace chicken keema with Soya Granules (Soya Keema) or finely chopped mushrooms. Follow the same recipe!
- Kid-Friendly: Reduce the red chilli powder and skip the green chillies to make it mild for children.
Serving Suggestions:
- This spicy Chicken Keema is versatile and pairs beautifully with:
- Indian Breads: Hot Butter Naan, Tandoori Roti, Chapati, or Bhakri.
- Street Style: Serve it with butter-toasted Pav (dinner rolls) and some sliced onions/lemon on the side (Keema Pav).
- Rice: It goes well with Jeera Rice or plain steamed rice.
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
Frequently Asked Questions (FAQs):
Q1: Can I use mutton instead of chicken for this recipe?
Ans: Yes, absolutely! You can make Mutton Keema using this same recipe. However, mutton takes longer to cook, so you may need to cook it for 25-30 minutes or use a pressure cooker.
Q2: How do I store leftover Chicken Keema?
Ans: You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat properly before eating.
Q3: Can I skip the butter?
Ans: Yes, you can use only oil to make it healthier. However, the butter adds that rich, restaurant-style glossy finish and taste.
Q4: Is it necessary to cover the pan while cooking?
Ans: Yes. Chicken releases its own water, and covering the pan creates steam, which helps cook the mince evenly and keeps it soft and juicy.
Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
Ingredients
For the Masala Base:
- Oil: ½ ladle approx. 1-2 tbsp
- Butter: 1 cube Amul butter recommended
- Bay Leaves Tej Patta: 2 leaves
- Onions: 3 medium finely chopped
- Ginger-Garlic Paste: 1 tbsp
- Green Chillies: 2 crushed or pounded
- Tomatoes: 2 small or 1 large, finely chopped
- Fresh Coriander: A handful chopped (divided use)
Spices (Powders):
- Coriander Powder Dhaniya: 1 tbsp
- Cumin Powder Jeera: 1 small tsp
- Red Chilli Powder: To taste adjust for spice level
- Turmeric Powder Haldi: ¼ tsp
- Garam Masala Powder: 1 tsp
- Salt: To taste
- Kasuri Methi Dried Fenugreek Leaves: 1 tsp
Main Ingredient:
- Chicken Keema Minced Chicken: 500g (Cleaned and washed)
For Finishing:
- Water: Warm or lukewarm approx. ½ glass
- Butter: A small knob for garnishing
Instructions
- Prepare the Base: Heat a pan (kadhai) and add the oil. Once hot, add a cube of butter and let it melt. Add the bay leaves. Optional: You can add ½ tsp cumin seeds here if you like.
- Sauté Onions: Add the finely chopped onions. Roast them well on medium heat until they turn golden brown.
- Add Aromatics: Stir in the ginger-garlic paste and sauté until the raw smell disappears. Add the crushed green chillies and mix well.
- Cook Tomatoes: Add the finely chopped tomatoes. Cook for 2-3 minutes on medium heat until the mixture softens and the oil starts to separate from the sides.
- Add Herbs & Spices: Toss in a little fresh coriander. Lower the heat and add coriander powder, cumin powder, red chilli powder, turmeric, garam masala, and salt. Mix well and sauté for 1 minute so the spices release their aroma.
- Add the Chicken: Add the washed chicken keema to the pan. Mix it thoroughly with the masala base.
- Adjust Consistency: Pour in warm water (start with a little, about ½ glass) to get your desired gravy consistency. It should be semi-thick.
- Simmer: Turn the heat to low (sim). Cover the pan with a lid and let it cook for 10-12 minutes.
- Note: Stir occasionally to prevent it from sticking to the bottom.
- Garnish & Serve: Open the lid; the oil should have floated to the top. Add crushed Kasuri Methi, more fresh coriander, and a final dollop of butter. Cover for 2 minutes to let the flavours settle, then serve hot!
