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Tender minced chicken cooked in a rich and aromatic blend of onions, tomatoes, and classic Indian spices. This flavorful keema masala is a versatile dish, perfect with roti, naan, or even as a filling for sandwiches. Ready in under an hour!
For 4 servings
Sauté Aromatics and Onions
Cook Tomato Masala
Brown the Chicken Keema
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Tender minced chicken cooked in a rich and aromatic blend of onions, tomatoes, and classic Indian spices. This flavorful keema masala is a versatile dish, perfect with roti, naan, or even as a filling for sandwiches. Ready in under an hour!
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 316.07 calories per serving with 23.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer to Perfection
Finish and Garnish
Add 1/2 cup of green peas (fresh or frozen) along with the water in Step 4 and simmer until the peas are tender.
Substitute chicken mince with mutton (goat) mince. Increase the simmering time in Step 4 to 30-40 minutes, or until the mutton is tender. You may need to add a little more water.
For a richer, restaurant-style finish, stir in 2-3 tablespoons of heavy cream or cashew paste at the very end, after adding the garam masala.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper powder along with the garam masala.
Chicken is a high-quality lean protein source, essential for muscle building, repair, and overall body function. A single serving provides a significant portion of your daily protein needs.
This dish contains spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The blend of spices, particularly chili powder and cinnamon, can provide a temporary boost to your metabolism, aiding in calorie burning.
Chicken Keema Masala can be a healthy dish as it's a great source of lean protein. To make it healthier, use minimal ghee or oil and opt for chicken breast mince. Serving it with whole wheat roti instead of naan also increases its nutritional value.
One serving of this Chicken Keema Masala (approximately 1 cup or 220g) contains around 330-360 calories, depending on the type of chicken mince (thigh vs. breast) and the amount of ghee used.
It pairs wonderfully with Indian breads like roti, naan, or paratha. It's also traditionally served with pav (soft bread rolls) as 'Keema Pav'. You can also serve it with steamed basmati rice or use it as a filling for samosas, sandwiches, or wraps.
Yes, you can. Follow the steps until browning the chicken (Step 3). Then, add water, close the lid, and pressure cook for 2 whistles on high heat. Let the pressure release naturally before opening and finishing with garam masala and kasuri methi.
Absolutely. Cool the keema completely, transfer it to a freezer-safe container, and it can be frozen for up to 2 months. Thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.