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Flavorful Chicken Keema Recipe

A spicy, savory minced chicken dish made with onions, garlic, ginger, bell peppers, and tomatoes - serve it with flatbreads, rice, or even as a stuffing for savory pastries!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Fusion
Servings 3
Calories 270 kcal

Equipment

  • Deep pan or wok
  • Wooden spoon or spatula
  • Knife and chopping board
  • Lid for pan
  • Measuring spoons

Ingredients
  

  • 1 lb (450g) ground chicken drained of excess moisture
  • 2 medium onions finely chopped
  • 1 tomato chopped
  • 3 tbsp garlic minced
  • 2 tsp ginger finely chopped
  • 1½ tsp ginger-garlic paste
  • 1 medium bell pepper (capsicum) diced
  • 2 green chilies chopped (adjust to taste)
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Kashmiri red chili powder (for mild heat and vibrant color)
  • Salt to taste
  • 2 tbsp oil (vegetable or mustard oil)
  • ½ tsp dried fenugreek leaves (kasuri methi) crushed
  • Fresh coriander leaves for garnish (optional)

Instructions
 

  • Prepthe Ingredients
    Ensure the ground chicken is well-drained to avoid excess liquid during cooking. Finely chop the onions, garlic, ginger, green chilies, bell pepper, and tomato. Having everything prepped makes the cooking process seamless.
  • Sauté the Aromatics
    Heat oil in a deep pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft and translucent, stirring occasionally. Avoid browning them too much to keep the dish light and flavorful.
    Stir in the ginger-garlic paste, cumin powder, coriander powder, Kashmiri red chili powder, and turmeric. Cook for 1-2 minutes, stirring constantly, to release the spices’ aromas.
  • Boost Flavor with Fresh Ginger & Garlic
    Add the minced garlic, ginger, green chilies, and salt to the skillet. Cook for another 1-2 minutes while stirring to prevent burning.
  • Cook the Chicken
    Add the ground chicken to the skillet, breaking it up with a wooden spoon to ensure even cooking. Stir to coat the chicken with the spice mixture. Cover the skillet and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the chicken releases its juices.
  • Incorporate the Vegetables
    Once the chicken has released some moisture, stir in the chopped tomato. Cover again and let it simmer on low heat until the mixture thickens and the liquid is mostly absorbed - about 6-8 more minutes.
  • Finish with Bell Pepper & Herbs
    Just 5 minutes before turning off the heat, add the chopped bell pepper and crushed dried fenugreek leaves. Stir gently and let it cook uncovered until the bell pepper softens slightly but retains some crunch.
    Taste and adjust seasoning if needed. Garnish with fresh cilantro for a burst of freshness.
  • Serve
    Serve the Spiced Chicken Keema hot with your choice of accompaniments - think warm naan, steamed rice, or even as a filling for tacos or lettuce wraps. For a lighter option, pair it with a fresh cucumber and tomato salad.
    You can also use it as a stuffing for wraps, sandwiches, or puff pastry.
Keyword Chicken Keema, Chicken Keema Recipe