Chicken keema masala is a delicious Indian-style minced chicken curry, packed with bold, savoury, and robust flavors. It is made with minced chicken, aromatics, tomatoes, curd, and a blend of Indian spices. Serve with bread or rice for a filling and hearty, busy weeknight meal!
Minced meat is pretty versatile and a great ingredient to have around in the freezer. It comes in handy to make quick recipes.
I love using chicken keema to make recipes like chicken seekh kebab, chicken galouti kebab, chapli kebab, meatball curry, nargisi kofta curry, etc to name a few.
Table of Contents
Why you will love this recipe?
☑ It is a delicious way to transform bland and boring minced chicken using basic ingredients
☑ Can be made ahead
☑ It is a very comforting dish
☑ Leftovers are great to make so many other delicious recipes (check recipe tips for suggestions)
☑ It can be adapted to suit your personal preference
Ingredients needed
To make this chicken kheema masala recipe, you will need;
- Ground chicken: I’ve used packaged minced chicken that I source online from Licious (not sponsored, it is what I genuinely love using).
- Aromatics: These are the usual suspects, i.e. onions, ginger, and garlic. I’ve used red onions and coarsely crushed the ginger and garlic in a mortar and pestle. You may use store-bought or homemade ginger garlic paste instead.
- Spices: You will need whole spices like bay leaves, cloves, cinnamon, black cardamom, green cardamom, and cumin seeds along with powdered spices like coriander, cumin, red chili, Kashmiri chili, garam masala powder, salt, and black pepper.
- Tomatoes: I’ve used readymade tomato puree, but you can puree 2 fresh tomatoes, and use that instead. You may also use canned crushed tomatoes or 2 tablespoons of tomato paste instead. It adds a tangy taste to the keema. But you may skip it if you wish to.
- Curd or yogurt: Adds a subtle tanginess, along with some richness and creaminess to the dish.
- Herbs: Dried fenugreek leaves add an earthy flavor and fresh coriander leaves add an element of freshness. I’ve also added a bit of tender coriander stems as it has more flavour than the leaves.
- Cooking fat: I’ve used oil, but you can also use ghee or a combination of oil plus ghee. You can also use mustard oil, heat on medium-low heat until smoky.
- Butter: You will also need some butter to finish off the dish!
There are many ways to make this recipe, some don’t include curd, some skip the whole spices, and some make it with a green spice paste (check out my green masala keema recipe).
I personally love the green masala keema, but this version is an adaption of my Mom-in-law’s recipe and it leans more toward the North Indian flavors. It is simple and delicious and I really hope you will give it a go! I’m pretty certain it will make the cut to your weekly rotation meals!
How to make chicken keema masala – Step-by-step process
Step 1: Onion-tomato masala
Heat 3 to 4 tablespoons oil in a kadai on medium heat. Add whole spices and cumin seeds, and saute for a few seconds until the spices are aromatic. (Photos 1 and 2)
Add 2 cups of finely chopped onions, and saute until they turn golden brown. (Photos 3 and 4)
Add 2 tablespoons of crushed ginger garlic, and saute until the raw smell vanishes. (Photos 5 and 6)
Add 1 tablespoon of coriander powder, 1 tablespoon Kashmiri red chili powder, 1 teaspoon of cumin powder, ½ teaspoon spicy red chili powder, 1 teaspoon of garam masala, ¼ teaspoon of turmeric, and ¼ teaspoon of black pepper, and saute on medium-low heat for another 30 seconds. (Photos 7 and 8)
Pro tip for the novice cook: Since there are quite a number of powdered spices in this step, I recommend measuring out the spices beforehand in a small bowl instead of adding them individually. This will help to prevent the spices from burning.
Add about 1/4 cup of water to prevent the spices from burning. (Photos 10 and 11)
Add ½ cup of tomato puree, salt to taste, and 1 to 2 tablespoons of chopped coriander stems. (Photos 11 to 13)
Mix well, and cook on medium heat, stirring frequently, until the fat separates. (Photo 14)
Turn down the heat to low, add ½ cup of whisked curd, mix well, cover, and cook for another 1-2 minutes. (Photos 15 to 17)
Open the lid, and give it a good mix. (Photos 18 and 19)
Step 2: Combine minced chicken with onion-tomato base and cook
Add 450 grams of minced chicken, and mix on medium-low heat, breaking it with a spatula to ensure even cooking until well incorporated with the masala. Be sure to stir constantly to prevent the formation of lumps. (Photos 20 and 21)
Pro tip: Be sure to lower the heat while adding the keema or you will end up with big chunks of keema.
Then increase the heat to medium-high and keep cooking for another 7 to 8 minutes. (Photo 22)
Add 1 cup hot water, mix well, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally for another 10 minutes. (Photos 23 to 25)
Step 3: Add the remaining ingredients
Open the lid (you may skim off some of the oil floating on top if you wish to) and give it a good mix. (Photo 26)
Add 2 chopped green chilies, ½ teaspoon of crushed kasuri methi, and the remaining ½ teaspoon of garam masala. (Photos 27 to 28)
Mix well and cook for another 2 minutes. Taste and adjust seasonings if needed. (Photo 30)
Finally, add 1 tablespoon cubed butter and ¼ cup chopped coriander leaves. Mix well and switch off the heat. (Photos 31 to 33)
Serve hot with pav!
Serving suggestions
I love serving this yummy chicken keema masala with some buttered and toasted pav along with some onion rings and lemon wedges on the side.
You can also serve it with steamed rice, jeera rice, or vegetable pulao.
Mop it up with bread like baguette, sourdough dinner rolls, or flatbreads like parathas, rumali roti, chapati, kulcha, naan, etc!
Another delicious option is to stuff them between sliders to make an Indian version of sloppy joes!
Storage instructions
- Refrigerator: Once the chicken keema has cooled down completely, transfer it into an airtight container, and refrigerate for up to 5 days.
- Freeze: You may also portion individual servings of chicken keema in freezer-safe zip top bags or containers. Remember to label the contents and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Reheat leftover or thawed chicken keema in a pan over medium heat, stirring frequently, until heated through. You may also reheat it in the microwave.
Recipe Tips
Use a heavy-bottomed pot: There is a lot of roasting in this recipe, so please be sure to use a heavy-bottomed pot or a good quality nonstick pot. This will prevent the ingredients from burning at the bottom of the pot.
Bhuno the ingredients well: We all love shortcuts, don’t we? Unfortunately, there is none when it comes to bhuno which is a Hindi word to roast or stir-fry ingredients like spices, vegetables, or meat over medium heat. Be sure to cook the ingredients really well, do not rush through the process. You can splash some water in between if at any point, you feel that the ingredients are sticking to the bottom of the pot. When you see the oil separating, it is a good indication that the masala is well-cooked.
Shortcut version: The good news is that you can use premade onion tomato or bhuna masala. Make this versatile masala base in bulk, freeze them in ice trays, and use the frozen bhuna masala cubes to make this dish or any other North Indian recipe. Saute about 3/4 cup of the bhuna masala in a little oil, add curd, cook well, and then add the chicken mince, and follow the rest of the recipe. Convenient, isn’t it?
Do not skimp on the onions: Caramelized onions add a depth of flavor and a hint of sweetness to the recipe. It may seem like a lot, but it reduces on caramelizing.
Tomatoes: You may skip the tomatoes if you wish to.
Curd: Try and use fresh curd. It should not be sour.
Spice tolerance: This recipe is not very spicy. You can increase the heat by increasing the spicy red chili powder, and black pepper, and using dark green chilies instead of mild green ones.
Consistency: We like a semi-thick consistency of chicken keema masala. If you like a saucier curry, add more water. Likewise, if you prefer a dry version, use 1/2 cup of water instead of 1 cup and cook until most of the moisture evaporates.
Make it creamy: You can add about 2 to 3 tablespoons of cream toward the end of the cooking process to add some richness and creaminess to the keema.
Transform leftovers: This is the best kind of leftovers you can have in your fridge. You can use leftover chicken keema to make quesadillas, tacos, burritos, sandwiches (grilled or open-faced), paratha, or wraps, as a topping for pizzas, naan pizza, etc. You can also use them to make keema puffs or keema samosas. Just be sure to dry off the excess liquid while making these recipes. Also, do pick out the whole spices before using this keema as stuffing, biting into whole spices is not a very pleasant experience.
Variations
- Mint leaves: You can also add a handful of fresh mint leaves along with the coriander leaves.
- Chicken keema matar: You can add about 1/2 cup of frozen green peas (matar) toward the end of cooking, and cook for another 2 to 3 minutes.
- Aloo keema: You can also add about 2 medium diced potatoes just before adding the water.
- Keema shimla mirch: You can add about 200 grams of diced capsicum (bell pepper) cubes.
- Aloo keema matar: You can add both potatoes and green peas.
- Tawa keema: Add a tablespoon of pav bhaji masala along with the other spices.
- Greens: You can add some chopped fresh methi leaves, spinach leaves, collard greens, kale, or dill leaves for some variation.
Frequently asked questions
What is chicken keema?
Chicken keema or chicken qeema is a delicious minced meat preparation featuring tender and juicy minced chicken in a spicy, flavorful, and robust onion-tomato-based sauce, seasoned with an array of spices and fresh and dried herbs.
You can enjoy it as a dry preparation or as a semi-thick curry, depending on your personal preference.
Generally, keema or qeema refers to minced meat or ground meat in Hindi. Keema may be made from almost any kind of meat. Keema is popular not only in India but also in Pakistan and Bangladesh.
Can I make this recipe in the Instant Pot?
Yes, you can! Switch on the Instant Pot and set the ‘SAUTE’ button to ‘MEDIUM’. Follow the same steps as above right up to browning the ground chicken. Then add 1 cup of hot water, and give it a good mix. Make sure that there are no browned bits stuck at the bottom of the pot.
Close the lid of the Instant Pot and press ‘CANCEL’, set the valve to ‘SEALING’, and pressure cook on ‘HIGH’ for 4 minutes. Let the pressure release naturally for 10 minutes.
Press ‘SAUTE’ and add the remaining ingredients. If you prefer a thicker curry, adjust the consistency by simmering for a few more minutes.
How to make this recipe in a stovetop pressure cooker?
Follow the same steps as above right up to browning the ground chicken. Then add 1/2 cup of hot water, and give it a good mix. Pressure cook on medium-high heat for 2 to 3 whistles. Let the pressure release naturally. Open the lid and add the remaining ingredients.
Is chicken keema good for health?
Since chicken keema is made with lean meat, it is a healthier alternative to mince made with red meat. However, I’d suggest cutting back on the oil and spices to make this a bit lighter.
How to make a vegetarian version of this recipe?
Swap the chicken mince with soy/TVP granules. You can also use mushrooms, cauliflower rice, or a combination of these to make a vegetarian version. Cooking time will reduce, and skip the water or use it sparingly as the veggies may turn mushy.
How to grind chicken at home without a meat grinder?
Try and use chicken thighs instead of breasts for a flavorful and juicy chicken keema. Cut the chicken pieces into small chunks. Depending on the size of your food processor, work in batches if needed. Place the chunks in a food processor and pulse until you reach your desired consistency of the minced meat. I suggest keeping it coarse. Avoid using a blender as you’ll end up with a chicken paste.
You can also finely chop the chicken pieces using a sharp knife.
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Chicken Keema Masala Recipe
Ingredients
- 3 to 4 tablespoons oil
- 2 bay leaves
- 3 cloves
- 1 inch cinnamon
- 1 black cardamom crushed
- 3 green cardamom
- 1 teaspoon cumin seeds
- 2 cups finely chopped onion 250 grams
- 2 tablespoons coarsely crushed ginger garlic 20 grams
- ½ cup tomato puree 110 grams
- Salt to taste, I've used 1½ tsp of pink Himalayan salt
- 1 tablespoon chopped coriander stems
- ½ cup whisked curd room temperature
- 450 grams minced chicken thaw for 30 mins if refrigerated
- 1 cup hot water adjust as per desired thickness of curry
- 2 green chilies
- ½ teaspoon crushed kasuri methi
- ¼ cup chopped coriander leaves
- 1 tablespoon unsalted butter
Spice mix
- 1 tablespoon coriander powder
- 1 tablespoon Kashmiri chili powder or paprika
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder or cayenne adjust as per desired spice level
- 1½ teaspoon garam masala divided
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
Instructions
Onion-tomato masala
- Heat oil in a kadai on medium heat. Add whole spices and cumin seeds, and saute for a few seconds until the spices are aromatic.
- Add finely chopped onions, and saute until they turn golden brown.
- Add crushed ginger garlic, and saute until the raw smell vanishes.
- Add the spice mix and saute on medium-low heat for another 30 seconds.
- Pro tip for the novice cook: Since there are quite a number of powdered spices in this step, I recommend measuring out the spices beforehand in a small bowl instead of adding them individually. This will help to prevent the spices from burning.
- Add about 1/4 cup of water to prevent the spices from burning.
- Add tomato puree, salt to taste, and chopped coriander stems. Mix well and cook on medium heat, stirring frequently, until the fat separates.
- Turn down the heat to low, add whisked curd, mix well, cover, and cook for another 1-2 minutes. Open the lid, and give it a good mix.
Combine minced chicken with onion-tomato base and cook
- Add minced chicken, and mix on medium-low heat, breaking it with a spatula to ensure even cooking. until well incorporated with the masala. Be sure to stir constantly to prevent the formation of lumps.
- Pro tip: Be sure to lower the heat while adding the keema or you will end up with big chunks of keema.
- Then increase the heat to medium-high and keep cooking for another 7 to 8 minutes.
- Add 1 cup hot water, mix well, and bring to a boil. Reduce the heat to low, cover, and simmer,stirring occasionally. for another 10 minutes.
Add the remaining ingredients
- Open the lid (you may skim off some of the oil floating on top if you wish to) and give it a good mix.
- Add chopped green chilies,crushed kasuri methi, remaining ½ teaspoon of garam masala.
- Mix well and cook for another 2 minutes. Taste and adjust seasonings if needed
- Finally, add cubed butter and chopped coriander leaves. Mix well and switch off the heat. Serve hot with pav!
When is the whisked curd added?
Hi! It’s added after tomatoes, salt and chopped coriander stems. You can refer to image 15 in the collage.
Even though I am a super beginner with cooking this turned out so good. Thanks!
Hi Harsh! So happy to hear that! Thanks for sharing your feedback with us 🙂
Hi Freda! Thank you so much for this recipe, we had it for dinner tonight just as you wrote it down and we enjoyed it very much. We ate it with some naan. Again thank you! xo
Hi Iris! Glad you enjoyed the recipe. Thanks a lot for sharing your feedback, I truly appreciate it 🙂