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.
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.
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.
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?
Blend of earthy aromatic spices. (Details in the recipe card below.)
Onion, garlic, and ginger.
Freshly made tomato puree.
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.
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:
Easy Chicken Keema Recipe
- 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.
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