Chicken Keema Ghotala
This Mumbai-style keema dish brings together spiced minced chicken, soft scrambled eggs, and a buttery masala. Rich, messy, and full of flavor, it is great with pav, roti, or a small side of rice.
For 4 servings
- prep · ~7 min
Prep the ingredients.
1.Finely chop the onions, tomatoes, and green chilies.2.Crack the eggs into a bowl and beat lightly.3.Keep the chicken mince, spices, water, coriander leaves, and lemon juice ready. - saute · ~6 min
Cook the onions and green chilies.
1.Heat oil and butter in a wide pan over medium heat.2.Add the onions and green chilies.3.Cook until the onions turn light golden, about 5 to 6 minutes.TIPUse a wide pan so the mince cooks evenly and does not steam. - saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.2.Add tomatoes and mix well.3.Cook until the tomatoes soften and the masala looks thick, about 5 minutes. - saute · ~7 min
Add the spices and chicken mince.
1.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.2.Mix for 20 to 30 seconds.3.Add the chicken mince and break up any lumps with the spoon.4.Cook for 5 to 6 minutes until the mince changes color and starts to dry slightly.TIPKeep stirring and pressing the mince so you get a loose, grainy texture. - simmer · ~8 min
Simmer the keema.
Pour in the water and mix well. Cover and cook on low heat for 6 to 8 minutes until the chicken is fully cooked and the masala is thick but still moist.
- saute · ~3 min
Fold in the eggs and ghotala the mixture.
Lower the heat and pour in the beaten eggs. Stir continuously so the eggs scramble softly into the keema and coat it without turning dry, about 2 to 3 minutes.
TIPCook the eggs on low heat for a soft, rich finish instead of firm chunks. - garnish
Finish with coriander leaves and lemon juice.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide, heavy pan so the chicken mince fries instead of releasing water and steaming.
- 2Cook the onion only to light golden; darker onions can make this keema taste heavy and slightly sweet.
- 3Break the mince up constantly with the spoon in step 4 to get the loose, bhurji-like texture ghotala needs.
- 4Let the tomato masala turn thick before adding chicken, or the final dish can taste watery and flat.
- 5Add the eggs on low heat and keep stirring; they should disappear into the keema as soft ribbons, not set into dry curds.
- 6Finish with lemon juice off the heat so the freshness stays bright and lifts the buttery masala.
- 7This reheats well, but warm it gently with a splash of water so the egg-enriched masala stays moist.
Adapt it for your goals.
Extra-spicy
Increase green chili and red chili powder for a punchier street-style version that stands up especially well to buttered pav.
low oilLow-oil
Reduce the oil slightly and skip the butter for a lighter keema ghotala that still keeps its texture if the masala is cooked down well.
mutton keemaMutton-keema
Swap the chicken mince for mutton keema and cook longer with a little extra water for a deeper, richer version.
pav bhaji stylePav-bhaji-style
Add a little pav bhaji masala along with the spices for a more pronounced Mumbai street-food flavor.
Why this is on our healthy list.
Rich in Protein
Chicken mince and eggs make this dish filling and supportive of muscle maintenance and satiety.
Includes Aromatic Spices
Ginger, garlic, cumin, coriander, and turmeric add flavor depth while contributing plant compounds from whole spices.
Contains Fresh Herbs and Tomato
Tomatoes, green chilies, coriander leaves, and lemon juice add freshness and useful micronutrients alongside the rich keema.
Frequently asked questions
Yes. Cook the keema base ahead, refrigerate it, and reheat gently before folding in the eggs for the freshest soft texture.
