Chicken Keema (Indian Style)
Chicken Keema is a flavorful, one-pot, north indian style dish made with ground chicken, herbs and aromatic spices in a savory onion tomato sauce.
Ingredients
- ¼ cup oil
- 3 garlic
- ½ inch ginger
- 3-4 indian green chillies (hot), adjust to taste, substitute with serrano peppers
- 1 cup (~160g) onion chopped
- 1 lb ground chicken
- 2 large (~200g) tomatoes pureed or use canned tomato sauce
- ¼ cup plain greek yogurt or thick yogurt
- 1 large russet potato peeled and cubed into small pieces
- Ginger Julinnes, Coriander leaves to garnish
Whole Spices
- 1 large bay leaf
- 4 green cardamom
- 1.5 inch cinnamon stick
Spice Powders
- 3 teaspoon coriander powder
- 2 teaspoon kashmiri chilli powder
- 1 teaspoon red chilli powder (hot), adjust to taste
- ½ teaspoon (scant) turmeric powder
- ½ teaspoon black pepper powder
- 1.25 teaspoon salt adjust to taste
- 1 teaspoon garam masala
Instructions
PREPERATION
- Pull out the chicken keema from the refrigerator 20-30 minutes prior to cooking.
- Add ginger, garlic and green chillies to a mortar pestle or a small blender jar and make a coarse paste. You could skip or reduce green chilies if making for kids
- Add roughly chopped fresh tomatoes to the blender jar and make a smooth puree
TEMPER OIL & BROWN ONIONS
- To a heavy botton cooking pot, add mustard oil and heat up on low medium until slightly smoky
- Add the whole spices and immediately add ginger, green chilli and garlic paste. Fry the paste in oil for 20 seconds or so without letting it brown. You will smell a wonderful aroma.
- Then, add the chopped onions. Fry the onions on medium heat for next 7-9 minutes or until they are golden brown .
- Introduce the ground chicken. Using a spatula break the mince and mix with the onions however make sure that small granules remain. Dont mash the keema
BROWN THE CHICKEN KEEMA
- In about 2-3 minutes you will notice that the chicken is changing color to pale brown. Keep stirring the keema intermittently to make sure its evenly browning.
- In 5-6 minutes, you will start seeing a lot of chicken juices. Add the spice powders (except garam masala) and salt right now. Mix well with the chicken and continue to brown. For the the next 6-8 minutes we are going to brown the chicken keema on medium-high heat until all the moisture evaporates.
- Slowly the moisture of the chicken will dry up and you will see that the keema will be shiny. At this point, if you make a well in the center of keema, you will see no juices releasing from the keema to cover the center of the pot.
- Mix the tomatoes puree with the keema and continue to fry for 3-5 minutes.
- Next, reduce the heat to low and add the yogurt. Immediately start mixing and dont stop for next 2 minutes. This way the yogurt won't curdle. Keema will resemble a wet slurry now.
- Mix in the potatoes if using, add 1 cup hot water and cover the pot. Let cook for 8-10 minutes or until the potatoes are cooked through (fork tender).Tip - Don't let the potatoes get too soft else they will disintegrate and spoil the texture of keema.
- Uncover, you will notice a thin, red hued layer of oil on top. Your chicken keema is ready. Finish with ginger julinnes, garam masala and fresh coriander leaves.
USING INSTANT POT or Pressure Cooker
- Instant Pot - Use saute mode to brown the chicken keema. Once you have added potatoes and water, pressure cook for high for 3 minutes with vent in sealing position. Let pressure release naturally for 5 minutes. Open the lid and finish the chicken keema with garam masala and cilantro leaves.Pressure Cooker - Add potatoes and water, pressure cook for 5-6 minutes or 2-3 whistles. Let pressure release naturally. Open the lid and finish the chicken keema with garam masala and dhaniya patti (coriander leaves).
Video
Notes
- Take Time to Brown the Mince - Do not introduce wet ingredients like tomato puree, yogurt or water until the chicken keema has browned properly. It takes about 12-14 minutes for a pound of chicken keema to brown properly. As the keema sweats, it gives off its mositure and the fat renders, hence bumping up the flavor manifolds.
- Use a heavy pot - If you are cooking the keema without pressure cooker or Instant pot, choose a heavy pot. A heavy pot retains heat beauftifully and will immensely help in developing deep flavors from browning.
- Ground chicken - Use dark meat ground chicken or a mix of lean and dark meat minced chicken for best taste.
- Homemade chicken mince - If you would love to make your own, process boneless skinless chicken thighs in a food processor fitted with metal blades or use a meat grinder. I do it all the time for making spicy chicken burgers.
- Potatoes - You may skip the potatoes if you wish.
- Add vegetables - Use blanched green peas, diced carrots, bell pepper or small cauliflower florets to the keema to bump up nutrition.
- Consistency: Chicken keema can be made in various consistencies, from dry to saucy or a gravy version. Add water and adjust the cooking time to achieve the desired consistency.
- Add creaminess - While finishing the chicken keema, you could add some unsweetened coconut milk or a few tablespoons of heavy cream for a richer taste. Simmer for 3-5 minutes extra to allow the flavors to meld.
- With Rice - Serve chicken keema over steamed basmati rice. Add few chopped green chilies on top. Serve a side of kachumber and green chutney. Simply delicous!
- With Indian Flatbreads - Scooping chicken keema with roti, paratha or doughy naan is immensely satifying. Add spicy garlic pickle on the side for extra punch.
- As a Pizza Topping - Make a dryish chicken keema and use it as a pizza topping along with mozarella cheese and your favorite pizza sauce for a spicy twist on pizza.
- In Sandwiches, Wraps & Burritos - Use chicken keema as a filling for wraps, burritos, or even tacos. Stuff between slices of bread.
- Make Keema Pav - Spoon chicken keema on top of buttered and toasted dinner rolls (or ladi pav)
Tried this recipe?Let us know how it was!