Chicken Keema Recipe – Spicy Indian Ground Chicken Curry

Last Updated on 4 months by Neha Deshmukh

Chicken Keema Recipe – Spicy Indian Ground Chicken Curry

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And today, I’m sharing one of my absolute favorites: a spicy, aromatic Chicken Keema. This isn’t just any keema recipe; it’s the one I first made when I was learning to cook, and it’s been a family staple ever since. It’s perfect for a weeknight dinner, a cozy weekend meal, or even a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Keema is seriously addictive. It’s packed with flavor, relatively quick to make (about 40 minutes total!), and incredibly versatile. The spice blend is warm and inviting, and the keema itself is wonderfully tender. Plus, it pairs beautifully with so many things – roti, paratha, rice… you name it! Honestly, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 kg boneless chicken mince (keema)
• 3 tablespoons oil
• 2 large onions (finely sliced)
• 3 slit green chillies
• Salt to taste
• 1 tablespoon ginger garlic paste
• ½ – 1 teaspoon turmeric powder (haldi)
• 1 teaspoon red chilli powder
• 4-5 tomatoes (finely chopped)
• 2 cups water (approximately 480ml)
• ½ – 1 teaspoon black pepper corn powder (kali mirch)
• ½ – 1 teaspoon garam masala powder
• 2-3 tablespoons finely chopped coriander leaves
• 1 tablespoon lemon juice

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality keema makes all the difference. I prefer a slightly coarser grind, but you can ask your butcher to grind it finer if you prefer.

Spice levels are a big thing in Indian cooking, and this recipe is easily adjustable (more on that later!). Some regions prefer a hotter keema, while others like it milder. Feel free to adjust the green chillies and red chilli powder to your liking.

And please, please, please use fresh ginger-garlic paste. It truly elevates the flavor. You can easily make your own by blending equal parts ginger and garlic with a little water. Trust me, it’s worth the extra effort!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the chicken keema a good wash and strain it to remove any excess water. This helps prevent it from becoming soggy while cooking.
2. Heat the oil in a large wok or deep pan over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of flavor!
3. Toss in the slit green chillies and salt. Sauté for another 2-3 minutes, letting the flavors meld.
4. Now, add the ginger-garlic paste and cook until the raw aroma disappears. This usually takes about a minute.
5. Add the chicken keema and roast it, stirring continuously, until it changes color. We want to get a little bit of browning going on here.
6. Sprinkle in the turmeric powder and red chilli powder. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well incorporated.
7. Add the chopped tomatoes and cook until they soften and become pulpy.
8. Pour in the water and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it simmer until the keema is tender. This usually takes about 20-25 minutes, but check occasionally and stir.
9. Stir in the black pepper powder, garam masala powder, and coriander leaves. Cook for another 10-15 minutes, or until the curry thickens to your desired consistency.
10. If there’s still too much water, remove the lid and cook on low heat for a few minutes, stirring occasionally, until it reduces.
11. Finally, squeeze in the lemon juice and give it a good mix. Serve hot with your favorite Indian bread or rice!

Expert Tips

• Don’t overcrowd the pan when roasting the keema. Work in batches if necessary to ensure even browning.
• Stir frequently to prevent sticking and ensure even cooking.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• A splash of yogurt at the end can add a lovely creaminess (optional).

Variations

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

• Vegan Adaptation: Swap the chicken keema for a plant-based mince alternative. There are some great options available now!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go! Just double-check the ingredients in your garam masala to be sure.
• Spice Level Adjustment: For a milder keema, reduce or omit the green chillies and red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a few more chillies. My friend, Priya, loves to add a dash of Kashmiri chilli powder for colour and mild heat.
• Festival Adaptations: During Ramadan and Eid, I often add a handful of chopped cashew nuts for a richer, more festive touch.

Serving Suggestions

Chicken Keema is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti or paratha.
• Alongside steamed basmati rice.
• As a filling for samosas or spring rolls.
• Served with a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat thoroughly before serving.

FAQs

What cut of chicken is best for keema?

Thigh meat is ideal for keema as it’s more flavorful and stays tender. However, breast meat can also be used, just be careful not to overcook it.

How do I prevent the keema from becoming dry?

Don’t overcook it! Keep an eye on the water level and add a little more if needed. Also, stirring frequently helps distribute the moisture.

Can I make this keema curry ahead of time?

Absolutely! It actually tastes even better the next day as the flavors have time to meld.

What is the best way to serve chicken keema?

Honestly, any way you like! But I highly recommend it with a warm roti and a dollop of yogurt.

Can I use a pressure cooker to make this recipe faster?

Yes, you can! Reduce the cooking time to about 10-15 minutes after the pressure cooker comes to full pressure.