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

Ingredient Substitutions

• Instead of Chicken Keema: ground turkey, ground pork
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Onion: shallots
• Instead of Green Garlic (Spring Garlic): regular garlic cloves (use less)
• Instead of Green Chilies: jalapeño, serrano
• Instead of Ginger: ginger paste
• Instead of Tomato Puree: canned crushed tomatoes
• Instead of Fresh Spinach: kale, mustard greens
• Instead of Fresh Green Peas: frozen peas
• Instead of Plain Curd (Yogurt): Greek yogurt, buttermilk
• Instead of Mace: nutmeg (use half amount)
• Instead of Black Peppercorns: white pepper
• Instead of Green Cardamom Pods: cardamom powder (use less)
• Instead of Cloves: allspice (use half)
• Instead of Black Cardamom: none (optional)
• Instead of Cinnamon Stick: cinnamon powder (use 1/2 tsp)
• Instead of Red Chili Flakes: ground cayenne pepper
• Instead of Turmeric Powder: none
• Instead of Coriander Powder: cilantro seed powder
• Instead of Degi Red Chili Powder: paprika (for color)
• Instead of Salt: sea salt, kosher salt
• Instead of Fresh Coriander Leaves: parsley (different flavor)
• Instead of Fenugreek Leaves (Methi): dried fenugreek leaves (kasuri methi)

Equipment Needed

• Kadai (deep wok)
• Sharp Chef’s Knife
• Cutting Board
• Spice Grinder or Mortar & Pestle
• Measuring Spoons
• Wooden Spoon or Silicone Spatula
• Mixing Bowl
• Lid for Kadai
• Serving Dish

Critical Steps — Do Not Skip

• Coarsely grinding whole spices to retain texture and flavor.
• Roasting whole spices and onions without burning.
• Mixing the keema thoroughly to avoid lumps that turn the dish into kofta.
• Adding curd at the right stage to prevent curdling.

Chef Tips from the Video

• Use fresh green garlic for a subtle garlicky aroma without overpowering the dish.
• Adding a pinch of fenugreek leaves enhances the earthy depth and pairs beautifully with the whole spices.
• Serve with a side of tangy green chili pickle to cut through the richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑size bags for up to 1 month; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Grind the whole spice mix a day ahead and store in an airtight jar.
• Chop all vegetables and keep them refrigerated in separate containers.
• Cook the keema fully, cool, and refrigerate; reheat gently on low heat with a splash of water.

Frequently Asked Questions