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A fiery and flavorful minced chicken topping, perfect for loading onto pizzas, naans, or even tacos. This quick North Indian keema is packed with spices and comes together in under 30 minutes for a versatile, protein-packed meal component.
For 4 servings
Sauté Aromatics
Build the Masala Base
Cook the Chicken Keema
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A fiery and flavorful minced chicken topping, perfect for loading onto pizzas, naans, or even tacos. This quick North Indian keema is packed with spices and comes together in under 30 minutes for a versatile, protein-packed meal component.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 292.41 calories per serving with 23.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
Replace chicken with minced lamb (mutton) for a classic Mutton Keema. Increase the cooking time by 10-15 minutes to ensure the lamb is tender.
For a vegetarian alternative, use 400g of crumbled paneer or soya granules. Add them at step 3 and reduce the cooking time to 5-7 minutes.
For a slightly creamier texture, you can add 2 tablespoons of whisked full-fat yogurt along with the tomato puree. Cook until the oil separates.
Chicken is an excellent source of lean protein, which is crucial for muscle growth, tissue repair, and maintaining a healthy metabolism.
Chicken provides essential B vitamins like Niacin (B3) and B6, which help the body convert food into energy and support brain function.
The use of spices like turmeric (containing curcumin) and ginger provides anti-inflammatory and antioxidant benefits, which can help reduce inflammation in the body.
One serving of Chicken Keema Topping (about 1/2 cup or 205g) contains approximately 280-320 calories, depending on the fat content of the minced chicken and the amount of oil used.
Yes, it can be a healthy dish. It's high in protein from the chicken, which is essential for muscle building and repair. Using lean chicken mince and minimal oil makes it a nutritious option. The spices also offer various health benefits.
Absolutely. Minced chicken breast is a leaner option. However, it can dry out more quickly, so be careful not to overcook it. Using thigh mince provides more flavor and moisture.
The key is to add the mince to the hot pan and immediately start breaking it apart with a spatula or wooden spoon. Continue to stir and break it up for the first few minutes of cooking until the mince is separated into fine granules.
Yes, this recipe freezes very well. Cool the keema completely, then store it in a freezer-safe airtight container for up to 2 months. Thaw it in the refrigerator overnight before reheating.
This versatile topping is great with pav (bread rolls) to make Keema Pav, as a filling for sandwiches and wraps, served over rice, or used to stuff parathas or samosas.