Chicken Kheema

Name: Chicken Kheema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 tsp garam masala; 0.5 tsp salt; 500 g chicken mince; 0.25 cup water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(85)

TASTE SCORE

8/10

A quick and flavorful skillet dish of spiced minced chicken cooked with onions, tomatoes, and a perfect blend of everyday Indian spices. This dry-ish curry comes together in under 30 minutes and pairs wonderfully with pav or roti.

PREP

10m

COOK

20m

SERVES

1 KATORI

289 cal

SERVINGS

METHOD · 7 STEPS

temper · ~1 min
Bloom the whole spices.
1.Heat oil in a heavy-bottomed pan or kadai over medium heat.
2.Add cumin seeds and let them splutter until fragrant (30 seconds).
saute · ~9 min
Sauté the onions and aromatics.
1.Add finely chopped onions and sauté until golden brown (7-8 minutes).
2.Stir in ginger-garlic paste and slit green chilies; cook until the raw smell disappears (1 minute).
TIPDon't rush browning the onions — that deep color is where the rich flavor comes from.
saute · ~6 min
Cook the tomatoes and spices.
1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
2.Cook, stirring occasionally, until the tomatoes turn soft and mushy and oil starts separating from the mixture (5-6 minutes).
saute · ~5 min
Brown the chicken mince.
1.Add the chicken mince to the pan and break it apart thoroughly with your spatula.
2.Cook on high heat, stirring constantly, until the mince changes color and any water released dries up (5 minutes).
TIPMake sure the chicken mince is completely broken up with no lumps before adding water.
simmer · ~12 min
Simmer the kheema.
1.Pour in the water and stir to combine.
2.Cover the pan, reduce heat to low, and simmer until the chicken is cooked through and the flavors meld (10-12 minutes).
3.Remove the lid and dry up any excess moisture if you prefer a drier kheema (2-3 minutes).
mix · ~1 min
Finish with garam masala and lemon juice.
1.Turn off the heat and sprinkle garam masala over the cooked kheema.
2.Add the lemon juice and mix well.
TIPAdding the garam masala after turning off the heat keeps its aroma fresh and strong.
garnish
Garnish with fresh coriander leaves and serve hot.
1.Transfer the chicken kheema to a serving bowl and sprinkle generously with chopped coriander leaves.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan or kadai to prevent the mince from sticking and burning.
2
Brown the onions until deep golden for maximum sweetness and flavor depth.
3
Break the chicken mince into fine crumbles with a spatula while cooking to avoid lumps.
4
Cook the tomatoes until the oil visibly separates from the masala for a well-cooked base.
5
Add garam masala only after turning off the heat to preserve its volatile aromatics.
6
Leftover kheema tastes even better the next day; refrigerate in an airtight container for up to 3 days.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tsp and use a non-stick pan; sauté onions in 2 tbsp water instead of oil, adding more water splash by splash to prevent sticking.

high protein

High-protein

Swap chicken mince for lean turkey mince and add 1/2 cup boiled chana (chickpeas) for extra fiber and protein without altering the spice profile.

jain

Jain

Omit onion and garlic; use asafoetida (hing) in the tempering and replace ginger-garlic paste with ginger paste only. Substitute tomatoes with ripe mango pulp for a tangy twist.

keema pav sandwich