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A flavorful and hearty minced chicken curry, simmered with onions, tomatoes, and a fragrant blend of Indian spices. This quick and easy one-pot meal is perfect with roti, pav, or rice for a satisfying weeknight dinner.
For 4 servings
Sauté Aromatics
Build the Masala Base
Cook the Chicken Keema
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A flavorful and hearty minced chicken curry, simmered with onions, tomatoes, and a fragrant blend of Indian spices. This quick and easy one-pot meal is perfect with roti, pav, or rice for a satisfying weeknight dinner.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 341.67 calories per serving with 24.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Finish
Replace chicken with minced mutton (lamb) for a classic Mutton Keema. The cooking time will need to be increased by 15-20 minutes during the simmering stage.
Incorporate finely chopped bell peppers (capsicum) or carrots along with the onions for added nutrition and texture.
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew paste at the very end of cooking.
To impart a smoky flavor, place a small steel bowl in the center of the cooked keema. Add a hot piece of charcoal to the bowl, drizzle a little ghee over it, and immediately cover the pan for 2-3 minutes.
Chicken mince is packed with high-quality lean protein, which is vital for muscle growth, tissue repair, and maintaining a healthy metabolism.
This recipe uses spices like turmeric (containing curcumin), ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat cellular damage.
Ingredients like garlic, ginger, and various spices contain compounds that can help strengthen the immune system and protect the body against common infections.
One serving of this Chicken Keema (approximately 1 cup or 270g) contains around 350-400 calories, depending on the fat content of the chicken and the amount of ghee used.
Yes, Chicken Keema can be very healthy. It's an excellent source of lean protein, which is essential for muscle building and repair. The spices used, like turmeric and ginger, offer anti-inflammatory benefits. To make it healthier, use lean chicken mince and control the amount of ghee.
Absolutely! Mutton Keema is a very popular and traditional dish. Simply substitute the chicken with minced mutton. You will need to increase the simmering time in step 4 to about 25-30 minutes to ensure the mutton is tender.
Chicken Keema is incredibly versatile. It pairs wonderfully with Indian breads like roti, naan, or pav (as in Keema Pav). It's also delicious served with plain steamed rice, jeera rice, or as a filling for sandwiches and wraps.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Reheat thoroughly on the stovetop or in the microwave before serving.
If your keema seems too dry, simply add a splash of hot water or chicken broth and simmer for a few minutes until it reaches your desired consistency. Be careful not to add too much at once.