Chicken Mince Recipe – Peas & Spicy Indian Keema with Tomatoes

Last Updated on 2 months by Neha Deshmukh

Chicken Mince Recipe – Peas & Spicy Indian Keema with Tomatoes

Hey everyone! If you’re anything like me, a quick, flavourful, and comforting meal is always welcome. This Chicken Keema with Peas is exactly that – a wonderfully spiced dish that comes together in under 30 minutes. I first made this when I was craving something warm and satisfying on a chilly evening, and it’s been a family favourite ever since. It’s perfect for a weeknight dinner, and honestly, it tastes even better the next day!

Why You’ll Love This Recipe

This keema isn’t just easy; it’s bursting with flavour! The combination of aromatic spices, tender chicken mince, and sweet peas is simply divine. It’s a one-pan wonder, meaning minimal cleanup – always a win in my book! Plus, it’s incredibly versatile. Serve it with chapatis, parathas, rice, or even tucked into a warm pita bread. You really can’t go wrong.

Ingredients

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

• 400 gm chicken mince
• 2 medium onion, sliced thinly
• 3 green chillies (adjust to taste)
• 1 tbsp ginger garlic paste
• 3 tbsp tomato paste
• 1 medium tomato, sliced
• ½ tsp Kashmiri chilli powder
• ½ tsp red chilli powder
• 1 tsp turmeric powder
• 1 tbsp garam masala powder
• 1 cup frozen peas (thawed)
• Salt as required
• Oil as required
• 2 tbsp coriander leaves, chopped
• A dash of black pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Chilli Powder: This is a game-changer! It gives the keema a beautiful vibrant red colour and a lovely mild heat. It’s different from regular chilli powder, so try to find it if you can. You can usually find it at Indian grocery stores or online.
• Chicken Mince vs. Whole Chicken: Using mince (ground chicken) is what makes this recipe so quick. It cooks much faster than using pieces of chicken. I prefer using a mix of dark and light meat for flavour, but you can use all breast if you prefer.
• Spice Blends: Garam masala blends vary from region to region in India. Feel free to use your favourite brand or even make your own! Some blends are warmer, others are more fragrant.
• Tomatoes: I like using a combination of tomato paste and sliced tomatoes for a richer flavour and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of oil in a saucepan or wok over medium heat. Add the sliced onions and green chillies, along with a pinch of salt. Sauté until the onions turn translucent and start to soften – about 5-7 minutes.
2. Stir in the ginger-garlic paste and fry for about a minute until you can really smell that lovely fragrance. This is where the magic starts!
3. Add the chicken mince and cook, breaking it up with a spoon, until it’s evenly browned. Don’t overcrowd the pan; cook in batches if necessary.
4. Now for the spices! Mix in the Kashmiri chilli powder, red chilli powder, turmeric powder, and garam masala powder. Fry for another minute, stirring constantly, to toast the spices and release their flavours.
5. Add the tomato paste and sliced tomatoes. Cook until the tomatoes soften and blend into the mixture, creating a lovely, thick sauce.
6. If the mixture starts to stick to the bottom of the pan, add a splash of water to loosen it up. No one wants burnt keema!
7. Stir in the thawed peas and cook for about 5 minutes, until they’re tender and heated through.
8. Finally, garnish with fresh coriander leaves and a dash of black pepper powder. Serve hot with your favourite Indian bread or rice.

Expert Tips

• Don’t skip browning the chicken mince! This adds a ton of flavour.
• Taste as you go and adjust the spices to your liking.
• For a richer flavour, you can add a tablespoon of yogurt along with the spices.

Variations

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

• Vegan: 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 in your garam masala.
• Spice Level:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Stick to the recipe as written.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: My friend makes this every Eid and adds a handful of chopped cashew nuts for extra richness. It’s delicious! It’s also a popular dish during Ramadan.

Serving Suggestions

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

• With warm chapatis or parathas – perfect for scooping up every last bit of sauce!
• Served over fluffy basmati rice.
• Tucked into a pita bread with a dollop of yogurt and a sprinkle of chopped onions.
• As a filling for samosas or spring rolls.

Storage Instructions

Leftovers? Yes, please! This keema keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• Is this keema better with chicken thighs or breast mince? You can use either! Thigh mince is more flavourful and stays moister, but breast mince is leaner.
• Can I use fresh tomatoes instead of tomato paste and sliced tomatoes? Absolutely! You’ll need about 2-3 medium fresh tomatoes, chopped.
• How can I adjust the spice level of this keema? Start with less chilli powder and add more to taste.
• What is the best way to thaw frozen peas for this recipe? I usually run them under cold water for a few minutes, or leave them in the fridge overnight.
• Can I make this keema ahead of time and reheat it? Yes! It actually tastes even better the next day.
• What is Kashmiri Chilli Powder and why is it used? It’s a type of chilli powder from Kashmir, India, known for its vibrant red colour and mild heat. It adds colour and flavour without being overly spicy.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!