Chicken Keema Masala Recipe

Chicken keema masala served in a blue-rimmed enamel bowl.

5 from 2 votes

Chicken keema masala is a delicious and flavorsome Indian-style minced chicken curry. It is made with ground chicken, onions, tomatoes, curd, and basic Indian spices. Serve with bread or rice for a filling and hearty, busy weeknight meal!

Course Main Dishes

Cuisine Indian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 395kcal

Author Freda Dias

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!

Video

Notes

Ginger garlic paste: Coarsely crush 1 inch of peeled ginger and 7 to 8 medium-sized garlic cloves in a mortar and pestle. If using store-bought ginger garlic paste, add salt accordingly since some brands already have salt added to the paste. You can also add some chilies along with ginger and garlic. I skipped it since I did not want to make the keema very spicy.

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Kindly refer to the storage instructions, recipe tips, variations, and FAQ for more info related to this post!

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