Chicken Keema
A homestyle minced chicken curry cooked with onions, tomatoes, ginger, garlic, and warm spices. It turns out savory, lightly spiced, and moist, making it a great match for roti, pav, or a small bowl of rice.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion and tomato.2.Grate the ginger and mince the garlic.3.Finely chop the green chili and coriander leaves.4.Keep the chicken mince ready at room temperature for 10 minutes. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until light golden, 5 to 6 minutes.2.Add ginger, garlic, and green chili.3.Cook for 1 minute until the raw smell fades.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~5 min
Cook the tomato and spices.
1.Add the chopped tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomato softens and the mixture looks thick, 4 to 5 minutes. - saute · ~6 min
Cook the chicken mince.
1.Add the chicken mince to the pan.2.Break up the mince with a spoon so there are no large lumps.3.Cook on medium-high heat for 5 to 6 minutes, stirring often, until the chicken changes color.TIPBreaking the mince early gives the keema its loose, even texture. - simmer · ~10 min
Simmer until the keema is cooked through.
Add water and mix well. Cover and cook on low heat for 8 to 10 minutes, stirring once or twice, until the chicken is fully cooked and most of the moisture has reduced.
- garnish · ~1 min
Finish with garam masala, coriander, and lemon juice.
Sprinkle garam masala over the keema, then add coriander leaves and lemon juice. Mix well and cook uncovered for 1 minute.
- serve
Serve hot.
Serve the chicken keema hot with roti, pav, or a small bowl of rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mince sit out briefly before cooking so it sears faster and releases less water.
- 2Cook the onions to light golden, not dark brown, so the keema stays sweet and balanced.
- 3Mash and spread the chicken with the spoon as soon as it hits the pan to avoid clumps.
- 4Do not add extra water early; chicken mince releases moisture as it cooks.
- 5Simmer uncovered for the last minute if the keema looks wet and you want a drier pav-style texture.
- 6Add garam masala only at the end so its aroma stays warm and noticeable.
- 7This keema tastes even better after a short rest, when the chicken absorbs the masala.
Adapt it for your goals.
Peas-keema
Add a handful of green peas during the simmer for a classic keema variation with extra sweetness and texture.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan; keep stirring the onion-tomato masala so it does not catch.
spicierSpicier
Increase green chili or red chili powder for a hotter keema that works especially well with pav.
egg toppedEgg-topped
Serve with a fried egg on top for a heartier meal and extra richness, great for breakfast or brunch.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken mince makes this keema a satisfying, protein-forward curry that pairs well with lighter sides.
Made with Aromatics and Spices
Onion, tomato, ginger, garlic, cumin, and coriander add flavor depth without needing heavy cream or butter.
Fresh Herb and Citrus Finish
Coriander leaves and lemon juice brighten the dish and add freshness at the end of cooking.
Frequently asked questions
Cook the tomatoes down until thick before adding the mince, then avoid extra water beyond the recipe and reduce uncovered at the end if needed.
