Best Chicken Keema recipe

Ingredients

• 1 kg Chicken Keema (fresh, minced chicken, kept refrigerated until use)
• 3 Tbsp Vegetable Oil (neutral oil for roasting spices and sautéing)
• 2 large Onion (thinly sliced)
• 6 stalks Green Garlic (Spring Garlic) (chopped finely; adds mild garlic flavor)
• 4 pieces Green Chilies (slit lengthwise; adjust to heat preference)
• 2 Tbsp Ginger (minced)
• 250 ml Tomato Puree (freshly blended ripe tomatoes)
• 150 g Fresh Spinach (roughly chopped)
• 150 g Fresh Green Peas (shelled; can use frozen if fresh unavailable)
• 150 g Plain Curd (Yogurt) (full‑fat, whisked smooth)
• 1/2 tsp Mace (ground coarsely)
• 1 tsp Black Peppercorns (coarsely crushed)
• 5 pods Green Cardamom Pods (seeds removed, coarsely ground)
• 4 pieces Cloves (whole)
• 1 pod Black Cardamom (whole, adds smoky note)
• 1 small stick (2‑inch) Cinnamon Stick (whole)
• 1 tsp Red Chili Flakes (adjust for heat)
• 1 tsp Turmeric Powder (ground)
• 2 tsp Coriander Powder (ground)
• 1 tsp Degi Red Chili Powder (authentic Indian Kashmiri red chili powder for color)
• 1.5 tsp Salt (adjust to taste)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)
• 30 g Fenugreek Leaves (Methi) (optional, added with green garlic)

Instructions

1. Prepare Whole Spice Mix

   In a spice grinder or mortar‑pestle, coarsely grind mace, black peppercorns, green cardamom seeds, cloves, black cardamom, and cinnamon stick together. The grind should be coarse so you can taste the spices but they won’t overwhelm the palate.

   Time: PT5M

2. Slice Onions & Roast Spices

   Heat 3 Tbsp oil in the Kadai over medium‑high heat. Add the sliced onions and sauté until they turn light golden, about 5 minutes. Then add the coarsely ground whole spices and a teaspoon of red chili flakes. Roast, stirring constantly, for another 2 minutes until fragrant but not burnt.

   Time: PT7M

   Temperature: Medium‑high

3. Add Aromatics

   Add the minced ginger and slit green chilies to the pot. Sauté for 1 minute until the ginger releases its aroma.

   Time: PT1M

   Temperature: Medium‑high

4. Incorporate Tomato Puree

   Stir in the fresh tomato puree, mixing well with the aromatics. Cook for 5 minutes, allowing the raw tomato flavor to evaporate and the oil to separate.

   Time: PT5M

   Temperature: Medium

5. Prep Greens & Curd

   While the tomatoes cook, chop the green garlic, coriander stems and roots, spinach, and fenugreek leaves (if using). Whisk the curd until smooth.

   Time: PT4M

6. Add Greens and Curd

   Once the tomato base looks thick, add the chopped green garlic, coriander stems, spinach, and fenugreek leaves. Stir for 2 minutes, then pour in the whisked curd. Mix gently and let the mixture simmer for 3 minutes.

   Time: PT5M

   Temperature: Medium

7. Season the Masala

   Add turmeric powder, coriander powder, Degi red chili powder, and salt. Stir well to combine all spices evenly.

   Time: PT1M

   Temperature: Medium

8. Add Peas and Chicken Keema

   Add the fresh green peas followed by the chicken keema. Break any lumps with the spoon, mixing thoroughly so the masala coats every piece of meat.

   Time: PT2M

   Temperature: Medium

9. Cook the Keema

   Cover the Kadai with a lid. If the keema was refrigerated, cook for 15–20 minutes; if at room temperature, cook for 12–15 minutes. Stir occasionally to prevent sticking. The keema is done when it turns uniformly brownish‑gold, the peas are tender, and the internal temperature reaches 165°F (74°C).

   Time: PT15M

   Temperature: Medium

10. Finish & Garnish

    Turn off the heat. Sprinkle chopped fresh coriander leaves on top and give a final gentle stir. Serve hot with pav, naan, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g