Chicken Keema Masala
A homestyle minced chicken curry with onions, tomatoes, and warm spices cooked down into a rich, clinging masala. It is hearty enough for dinner but still light enough to pair with roti, pav, or plain rice.
For 4 servings
- prep · ~10 min
Prepare the ingredients.
1.Finely chop the onion, tomato, and green chili.2.Keep the chicken mince at room temperature for 10 minutes before cooking.3.Measure the spices, water, peas, coriander leaves, and lemon juice. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a wide pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~7 min
Cook the onion and chili.
1.Add the chopped onion and green chili to the pan.2.Cook over medium heat until the onion turns light golden and soft.3.Stir often so the onion browns evenly without burning.TIPA wide pan helps the mince cook evenly and keeps the masala from turning watery. - saute · ~1 min
Add the ginger-garlic paste.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- saute · ~7 min
Cook the tomatoes and spices.
1.Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt.2.Mix well and cook until the tomatoes soften fully.3.Keep cooking until the masala thickens and a little oil starts showing at the edges.TIPCook this base well for the best flavor; undercooked tomatoes make the keema taste sharp. - saute · ~6 min
Cook the chicken mince.
1.Add the chicken mince to the pan.2.Break up any lumps with a spoon and mix it thoroughly into the masala.3.Cook over medium-high heat until the mince changes color and starts looking crumbly. - simmer · ~10 min
Simmer the keema with peas.
1.Add the peas and water, then mix well.2.Cover and cook on low heat until the chicken is fully cooked and the masala clings to the mince.3.Stir once or twice during cooking so it does not catch at the bottom.TIPChicken must reach 74°C or 165°F in the center for safe serving. - garnish · ~1 min
Finish with garam masala, coriander, and lemon.
Sprinkle in garam masala, add coriander leaves, and drizzle lemon juice over the keema. Mix once and cook for 30 seconds more.
- serve
Serve hot.
Serve Chicken Keema Masala hot with roti, pav, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the chicken mince sears instead of steaming and turning watery.
- 2Let the onions turn light golden before adding ginger-garlic paste; pale onions give a flatter masala.
- 3Cook the tomato-spice base until oil shows at the edges, or the keema can taste raw and sharp.
- 4Break the mince well as soon as it hits the pan to avoid large clumps in the finished curry.
- 5Keep the simmer gentle after adding water and peas so the masala stays clinging, not soupy.
- 6Add garam masala, coriander, and lemon only at the end to preserve their aroma and brightness.
- 7This keema reheats very well the next day; add a splash of water while warming if it tightens up.
Adapt it for your goals.
Matar-keema-heavy
Increase the peas for a sweeter, more textured keema that feels closer to classic matar keema.
spicierSpicier
Add extra green chili or a little more red chili powder if you want a sharper, hotter homestyle curry.
dry keemaDry-keema
Use less water and cook uncovered at the end for a drier keema that's great for stuffing pav, rolls, or sandwiches.
potato addedPotato-added
Add small diced potatoes with the peas for a heartier one-pan meal that stretches the dish further.
Why this is on our healthy list.
Protein-Rich Main Dish
Ground chicken makes this keema filling and satisfying, helping turn it into a balanced main rather than just a side.
Contains Vegetables and Herbs
Onions, tomatoes, peas, green chili, and coriander add plant ingredients, color, and variety to the curry.
Lighter Than Many Red Meat Keemas
Using chicken mince keeps the dish hearty while often feeling lighter than richer keema versions made with heavier meats.
Spice-Forward, Not Cream-Heavy
The curry gets body from cooked onion and tomato masala instead of cream or butter, keeping the finish less rich.
Frequently asked questions
Usually the pan was too crowded, the tomatoes were not cooked down enough, or the mince steamed instead of sautéed. Use a wide pan and cook off excess moisture before finishing.
