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Easy Chicken Keema Recipe

Chicken Keema is an Indian and Pakistani dish made from ground chicken, aromatic and earthy spices, tomatoes, green chili, onion, and many more flavor-enhancing ingredients. If you never had chicken keema (also written as chicken Qeema), let me tell you that its texture is similar to Sloppy Joes, but the taste is entirely different. You can use it in making Samosa.

Serve this dish in less than 30 minutes with Butter Naan or Coconut Milk Rice. Watch the video tutorial and read the tips below to cook this fabulous dinner!  

Chicken keema served in a bowl.

How to grind or mince chicken at home?

There are three ways to mince chicken, and you will find that the homemade minced chicken has better texture and flavor.

Using a food processor to mince the chicken is the simplest, most straightforward way. Cut the chicken in quarters and add them to the food processor. Give it a few pulses, and your minced chicken is ready.

Using a grater is another way to mince chicken. I usually avoid this mincing chicken method because I like to use fresh chicken if minced, but the chicken has to be frozen to use a grater. The grater you use must be sharp; otherwise, this method won’t work.

Take out the frozen chicken breast or thigh (make sure it has no bones) and leave it on the kitchen counter for 15 minutes. Grate the chicken the same way you grate carrots and other vegetables, but if your hand can’t tolerate the ice-cold chicken, fold a kitchen towel, use it to hold the chicken, and then grate it. Careful not to injure your hand while grating.

Using a sharp knife, preferably a Chef’s knife. Mincing or grounding the meat this way can be a little time consuming.

Cut the chicken into fine and thin slices horizontally, gather the chicken slices, cut them vertically, assemble the pieces into a pile and chop them from left to right four to six times. You won’t have fine mince, but it will work for this chicken keema recipe.

Close up image of chicken keema.

Which part of the chicken to mince?

I suggest using the legs and thighs; you almost can’t overcook this part of the chicken. You can also use a combination of thighs and breasts. In case you want to use minced chicken breast, then use medium heat throughout the cooking.

What do you need to make chicken Qeema?

Ground chicken.

Blend of earthy aromatic spices. (Details in the recipe card below.)

Onion, garlic, and ginger.

Freshly made tomato puree.

Green chili.

Ghee or oil.

Fresh coriander leaves.


How to make chicken keema?

Heat the oil in a large pan, then add the onion and fry until translucent. Add to it the green chili, ginger, and garlic paste. Cook on medium-high heat.

Add in the minced chicken, cook for a few minutes, and add the spices except the dry fenugreek leaves.

Stir and mix for few minutes, then add the tomato puree and the dry fenugreek leaves. Mix well.

Pour in the boiling water, cook for a few more minutes, and finally add the fresh coriander leaves.

Serve with rice or Indian bread.

How to turn chicken keema recipe into a royal treat?

You can add richness to this dish by including heavy cream. To do so, follow all the steps, and after adding the coriander leaves, mix the chicken keema for two minutes, then take half a cup from the keema, mix it with the cream, and then pour it back in the pan and mix well for a few seconds.

Mixing the keema with the cream will tamper the cream and prevent it from curdling since the keema is hot, and there is acidity coming from the tomato puree. Turn off the heat and cover the pan for 15 minutes before serving.

Freshly made chicken keema with lemon slice on the side.

How to store Chicken Keema?

You can store the leftover in a plastic container and refrigerate it for up to two days. The keema might look dry after refrigeration, and that’s because the ghee hardens in the fridge. To reheat, add a small amount of water to the keema. Heat it over the stovetop or in a microwave.

This amazing dish can be frozen for up to a month. Place it in a Ziplock back or freezer-friendly container and freeze. Don’t forget to write the date on the container or the Ziplock bag.

To thaw a frozen keema, place it in the fridge overnight and then reheat in the microwave or on the stovetop after adding a small amount of water.

More Indian Recipes:

Mutton Korma.

Keema Paratha.

Authentic Chicken Curry.

Feature image of chicken keema.

Easy Chicken Keema Recipe

Chicken Keema is an Indian and Pakistani dish, made from minced chicken and a blend of earthy warm spices.
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Course: Main dish
Cuisine: Indian, Pakistani
Keyword: chicken keema
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 385kcal
Author: Muna Kenny


  • 500 gm ground chicken
  • 1 teaspoon paprika
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ½ teaspoon red chili powder you can add less
  • 4 garlic cloves minced
  • 2 teaspoon ginger paste
  • 2 green chili cut in half
  • ¼ cup chopped coriander leaves you can use less
  • ½ teaspoon salt or to taste
  • 1 medium onion finely chopped
  • 2 medium tomatoes seeded and pureed
  • 1 teaspoon dry fenugreek leaves
  • 3 tablespoon ghee or oil
  • ½ cup boiling water


  • In a large deep pan, add the ghee, and when hot, add in the chopped onion.
  • Fry the onion until translucent, then add the green chili, garlic paste, and ginger paste. Fry the ingredients on medium-high heat for 2 minutes.
  • Add the minced chicken, cook for 2 minutes, and add the spices except for the dry fenugreek leaves. Cook for 4 minutes while stirring to prevent the chicken from burning.
  • Pour the tomato puree over the chicken and cook for three minutes, then add the dry fenugreek leaves and mix well for 2 minutes.
  • Pour the boiling water and cook until half the water evaporates, then sprinkle the fresh coriander leaves, mix for a minute and cover the pan keeping the heat at medium low. Cook the chicken for 5 minutes on medium low, but make sure to stir frequently to avoid burning the chicken keema.
  • Turn off the heat and keep the pan covered for at least 15 minutes, allowing all the flavors to come together and for the ghee to separate.
  • Serve it hot with plain rice or Indian flat bread.



– Learn how to make a homemade mined chicken. (Methods in the post above).
– How to store chicken keema (mentioned in the post above).
– You can use oil instead of ghee in this recipe but don’t use olive oil.
– Omit the fresh coriander leaves if you are not fond of its taste; the keema will still taste good without it.


Calories: 385kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!
Chicken Keema is an Indian and Pakistani dish, made from minced chicken and a blend of earthy warm spices. Serve it with Indian Bread or plain rice. More tips in the post. #chickenkeema #Indianrecipe

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  1. This looks so delicious Muna. One of my fav breakfast Chicken Keema Pav and its been a while I made this. Thanks for reminding me

    • munatycooking

      Hey Rahul, I like to make some stuffed paratha with the leftover and enjoy it with karak chai 🙂

  2. This looks so flavourful and moreish! I love all the wonderful spices that you used for this dish.

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