Quick Chicken Keema Recipe – Ginger & Chilli Indian Ground Chicken

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Keema Recipe – Ginger & Chilli Indian Ground Chicken

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Chicken Keema recipe is exactly that. It’s a family favorite, and honestly, it’s one of the first things I learned to make properly when I started experimenting with Indian cooking. It’s comforting, versatile, and packed with flavor – perfect for a weeknight dinner or a lazy weekend lunch.

Why You’ll Love This Recipe

This Ginger & Chilli Chicken Keema is seriously simple. It comes together in under 20 minutes, needing just a handful of ingredients. The fresh ginger and green chilli give it a lovely zing, and it’s incredibly adaptable to your spice preference. Plus, it’s a fantastic way to use up leftover chicken, though I usually prefer starting with fresh! It’s just so good.

Ingredients

Here’s what you’ll need to make this delicious Chicken Keema:

• 175gm boneless chicken
• 1 inch ginger
• 1 green chilli
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh ginger and green chilli really makes a difference in this recipe. Don’t even think about using the ginger paste from a jar – the flavour just isn’t the same.

Now, keema is a dish with so many regional variations. In Maharashtra, you’ll often find keema spiced with goda masala, giving it a sweet and earthy flavour. Punjabi keema tends to be bolder, with garam masala and a generous pinch of red chilli powder. Feel free to experiment! You can add a pinch of turmeric for colour, a dash of cumin powder for warmth, or even a sprinkle of coriander powder for extra freshness. It’s all about making it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the boneless chicken into mince. You can ask your butcher to do this for you, or easily do it yourself in a food processor.
2. Heat a pan over low heat. Add the minced chicken and let it cook in its own juices. This is key – low and slow is the way to go!
3. Add salt to taste while the chicken is cooking. Break the chicken apart with a spoon or spatula to prevent it from clumping together. We want nice, fluffy keema.
4. Once the chicken is nearly cooked, add the minced ginger and finely chopped green chilli. Stir well to combine. The aroma at this stage is amazing.
5. Continue cooking until the chicken is fully done and the stock has evaporated. Keep sautéing continuously to prevent sticking and ensure everything cooks evenly.
6. Finally, garnish with fresh coriander leaves. A generous sprinkle, please! Serve immediately.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, cook the keema in two batches to ensure it browns properly.
• Keep stirring! This prevents sticking and ensures even cooking.
• Taste as you go! Adjust the salt and chilli to your liking.
• For extra flavour, add a tablespoon of yogurt along with the ginger and chilli. It adds a lovely tanginess.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the chicken mince for a plant-based mince alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients if you’re using pre-made spice blends.
• Spice Level Adjustments: If you’re sensitive to spice, remove the seeds from the green chilli or use a milder chilli variety. For extra heat, add a pinch of cayenne pepper or a finely chopped red chilli.
• Quick Weeknight Meal Adaptation: I sometimes add a handful of frozen peas and carrots along with the ginger and chilli for a quick and easy one-pan meal. My kids love it!

Serving Suggestions

So, what do you serve with this delicious keema? Honestly, the possibilities are endless!

• Warm bread – perfect for soaking up all those lovely juices.
• Roti or paratha – a classic Indian pairing.
• As a sandwich filling with some cheese – my personal favourite!
• With rice and a side of raita (yogurt dip).
• Stuffed into peppers or tomatoes for a fun twist.

Storage Instructions

Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQs

Let’s answer some common questions:

What type of chicken is best for keema?

Thigh meat is ideal as it has more flavour and stays moist during cooking. However, breast meat works just fine too!

Can I make this keema ahead of time?

Yes, you can! Just cook it completely and store it in the fridge. Reheat thoroughly before serving.

What can I serve with chicken keema besides bread?

Rice, roti, paratha, or even as a filling for wraps or sandwiches!

How do I adjust the spice level of this keema?

Remove the seeds from the green chilli for less heat, or add a pinch of cayenne pepper for more.

Can I freeze leftover chicken keema?

Absolutely! Store it in a freezer-safe container for up to 2 months. Thaw completely before reheating.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!