Easy Chicken Keema Recipe | Perfect Minced Chicken
Learn how to make an easy, delicious, and perfect Chicken Keema at home. This simple minced chicken recipe is great for beginners and packed with flavours!
Ingredients
- 250-300 g Chicken Keema minced chicken
- 2-3 tbsp Cooking oil
- 2 small Bay leaves Tej patta
- 2 medium Onions finely chopped
- 1 tsp Ginger garlic, and green chilli paste (crushed)
- 1 medium Tomato finely chopped
- Salt to taste
- A pinch of Turmeric powder
- 1 tsp Garam masala powder
- 1 tsp Cumin-coriander powder Dhana-jeera powder
- ½ tsp Kashmiri red chilli powder for a rich colour
- 1 tsp Onion-garlic masala Kanda Lasun masala or regular red chilli powder
- Fresh coriander leaves chopped, including tender stems
- ½ cup Warm water
- 1 tbsp Butter optional, to garnish
- Optional whole spices: ½ inch cinnamon 1 green cardamom, 2 cloves, 6 black peppercorns, and a tiny piece of star anise.
Instructions
- Heat the Oil: Place a pan or kadhai on the stove and heat 2-3 tablespoons of oil.
- Sauté Whole Spices and Onions: Add the bay leaves (and optional whole spices if you are using them). Add the finely chopped onions and fry them on medium heat until they turn a light golden brown.
- Add the Paste: Stir in 1 teaspoon of the crushed ginger-garlic-green chilli paste. Sauté well until the raw smell goes away.
- Cook the Tomatoes: Add the finely chopped tomato and cook for about 1 minute until soft.
- Add the Powdered Spices: Turn the heat to low so your spices don't burn. Add salt, a pinch of turmeric, garam masala, cumin-coriander powder, Kashmiri red chilli powder, and onion-garlic masala. Mix everything well.
- Add Coriander: Toss in a handful of fresh chopped coriander leaves (including the tender stems for extra flavour).
- Cook the Chicken: Add the 250-300g of Chicken Keema to the pan. Turn the flame up to medium and sauté the minced meat well with the spices for 1 to 2 minutes.
- Simmer: Pour in ½ cup of warm water and mix. Turn the heat down to low, cover the pan with a lid, and let it cook for 5 to 7 minutes. (Note: If your pan is thin, stir occasionally so it doesn't stick.)
- Garnish and Serve: Remove the lid and check the consistency. Top the hot Chicken Keema Recipe with a small cube of butter for a rich finish. Serve hot!