Chicken keema is a classic North Indian comfort food, traditionally cooked with whole spices that reflect the region’s love for aromatic, layered flavors. The Kadai method, using a deep wok, allows the spices to toast evenly, creating a rustic, home‑style dish often served with pav or roti during family meals.

In Punjab, keema is often cooked with garam masala and served with butter naan. In Kashmir, Degi red chili powder gives a deep red hue, while in Gujarat, a touch of sugar balances the heat. The whole‑spice version by Chef Ranveer Brar adds green garlic and peas for a fresh twist.

It is typically served hot with soft pav (bread rolls), buttered naan, or steamed basmati rice. A side of tangy green chili pickle and a wedge of lemon are common accompaniments that brighten the rich, spiced keema.

Chicken keema is popular for everyday lunches and dinners, but it also appears at festive gatherings like Diwali or family celebrations because it can be prepared quickly yet feels indulgent.

The use of a whole‑spice blend (mace, cardamom, cloves, cinnamon, etc.) roasted in a Kadai gives a deep, aromatic foundation, while green garlic, peas, and curd add freshness and creaminess that set this version apart.

Common errors include over‑roasting the whole spices (causing bitterness), not mixing the keema enough (resulting in lumps), and boiling the curd too vigorously, which can cause it to split. Follow the critical steps and stir gently after adding curd.

Whole spices release their essential oils gradually when toasted, providing a brighter, more nuanced flavor profile than pre‑ground blends, which can lose potency over time. The coarse grind also adds texture that distinguishes the dish.

Yes. Cook the keema fully, let it cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of water if needed. It also freezes well for up to a month.

The keema should be uniformly browned with a thick, glossy gravy that coats each piece. The peas should be tender, and the spinach wilted. There should be no visible lumps of raw meat.

Use a food‑grade thermometer; the internal temperature must reach 165°F (74°C). The meat will no longer be pink, and the juices will run clear.

The YouTube channel Chef Ranveer Brar specializes in modern Indian cooking, showcasing traditional recipes with contemporary twists, detailed technique breakdowns, and seasonal ingredient highlights.

Chef Ranveer Brar focuses on ingredient storytelling, often integrating unexpected seasonal produce (like green garlic) and emphasizing whole‑spice techniques, whereas many other channels stick to standard spice mixes and classic presentations.