Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
Learn how to make the best Restaurant-Style Chicken Keema at home! This easy, spicy minced chicken recipe is perfect with pav or naan. Ready in 20 mins.
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!