Chicken Keema Recipe- Spicy Indian Ground Chicken with Mint & Spices

Last Updated on 4 months by Neha Deshmukh

Chicken Keema Recipe – Spicy Indian Ground Chicken with Mint & Spices

Introduction

Oh, Chicken Keema! This dish just screams comfort food to me. It’s one of those recipes I grew up with, the aroma filling the kitchen and promising a delicious meal. It’s quick, it’s flavourful, and honestly, it’s pretty hard to mess up. I first made this on my own when I moved away from home, and it instantly transported me back to my mum’s kitchen. I’m so excited to share my version with you – it’s a little spicy, wonderfully fragrant, and perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Chicken Keema isn’t just tasty; it’s a winner for so many reasons! It’s ready in under 30 minutes, making it perfect when you’re short on time. The blend of spices is warm and inviting, and the fresh mint adds a lovely brightness. Plus, it’s incredibly versatile – serve it with rice, roti, naan, or even tucked into a sandwich!

Ingredients

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

• 2 tablespoons oil
• 1 bay leaf
• ½ teaspoon cumin seeds
• 1 small cinnamon stick
• 2 green cardamoms
• 4 cloves
• 4 black peppercorns
• ½ cup chopped onions
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, chopped
• 250 grams chicken keema (ground chicken)
• ½ teaspoon turmeric powder
• ½ to 1 teaspoon red chili powder (or more, if you like it hot!)
• 1½ teaspoon garam masala
• 8 mint leaves, chopped
• ½ teaspoon salt (or to taste)
• 2 tablespoons coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Whole Spices: Don’t skip these! Toasting them in oil releases their incredible aroma and forms the base of the flavour.
• Chicken Keema: I prefer using chicken thigh keema for a richer flavour, but breast keema works well too. Ask your butcher to grind it for you, or you can easily do it yourself in a food processor.
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder flavour, while others like it fiery! Feel free to adjust the chili powder to your liking.
• Fresh Mint: Seriously, use fresh mint! It makes a huge difference. The bright, herbaceous flavour really lifts the dish. If you absolutely must, you can use a teaspoon of dried mint, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the bay leaf, cumin seeds, cinnamon stick, cardamoms, cloves, and peppercorns. Sauté for about 30 seconds, or until fragrant – you’ll know it’s ready when you can really smell the spices.
2. Add the chopped onions and green chili. Fry until the onions turn golden brown, stirring occasionally. This usually takes about 5-7 minutes.
3. Stir in the ginger-garlic paste and cook for another minute, until the raw smell disappears.
4. Add the chopped tomatoes and cook until they soften, about 3-5 minutes. Then, add the chili powder, garam masala, and chopped mint leaves. Cook for another minute until everything is fragrant.
5. Transfer the onion-tomato mixture to a plate and set aside. Return the bay leaf to the pan.
6. Add the chicken keema, turmeric powder, and salt to the pan. Cover and cook on low heat for about 10-15 minutes, or until the meat is tender. If it starts to stick, sprinkle in a tablespoon or two of water.
7. Combine the cooked keema with the onion-tomato mixture. Mix well and simmer for another 5-10 minutes, allowing the flavours to blend beautifully.
8. If you like a gravy, now’s the time to add about ½ cup of coconut milk or cashew milk and cook until thickened.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the onions. This will steam them instead of browning them.
• Cooking the keema on low heat ensures it stays tender and juicy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken keema for plant-based keema (made from soy or pea protein). It works wonderfully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the ingredients of your garam masala to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustments: For a milder flavour, reduce the chili powder to ¼ teaspoon or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This keema is often made during Ramadan and Eid. My aunt always adds a handful of chopped cashew nuts for extra richness during these celebrations.

Serving Suggestions

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

• With fluffy basmati rice.
• Warm, freshly made roti or naan.
• As a filling for paratha (stuffed flatbread).
• In a wrap with some chopped onions and a squeeze of lemon juice.

Storage Instructions

Leftover Chicken 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?

Chicken thigh keema is my go-to for the richest flavour, but breast keema works well too.

Can I make this keema ahead of time?

Absolutely! You can make it a day or two in advance and store it in the fridge. The flavours actually develop even more overnight.

How do I adjust the spice level of this dish?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to serve chicken keema?

With rice, roti, naan – honestly, whatever you fancy! It’s delicious with everything.

Can I freeze leftover chicken keema?

Yes, you can! Store it in an airtight container in the freezer for up to 2 months.