This chicken keema recipe is popular across the globe as an Indian curry. It is easy to prepare, and takes only half an hour to cook. This recipe uses chicken keema, Kashmiri lal mirch (red chili powder) and ginger garlic paste to make a classic Indian ground chicken dish that will please even the fussiest of eaters. This chicken keema curry is sure to be a family favorite with its versatile serving options and amazing taste. Love ground beef recipes? Try this Pakistani Keema and Aloo Keema recipe
About this Chicken Keema Recipe:
Chicken kheema is a popular street food that is enjoyed in a variety of ways. It's packed with fragrant spices and flavor to intrigue the taste buds. Keema chicken is made with homemade chicken mince and red chili powder. It is then served in different ways based on your preferences.
Kashmiri Lal Mirch: This is a mild spice mainly used to add red color to the recipe. It makes for pretty coloring!
Amazing Spices: The crushed black pepper, crushed coriander and cumin,Lal Mirch powder, and Kashmiri Lal Mirch powder work perfectly with turmeric powder and chilies to create flavor with medium-low heat. Crush any whole spices using a mortar and pestle.
Fresh Coriander Leaves: Use fresh herbs and leaves if you want more flavor in your recipe. I often don't have these on hand but love using them whenever possible. The coriander powder can be made using a mortar and pestle if you have them.
Why this Chicken Keema Recipe Works?
Why you should make this Chicken Keema Recipe
Naan and 20 Min Chicken Keema Recipe : This is a delicious and mouthwatering travel brag, so just know that the recipe accompanies the story.
Be Creative With Your Ingredients: This beef keema curry nadru which is made with ground beef is very effective and offers a pleasing dish as well.
Ingredient Notes/Substitutions
Tomato Puree: Substitute this with 1 finely chopped tomato or puree it in a blender! It's super simple to make at home if you don't want to buy the canned tomato paste version
Green Chiles: I prefer to use serrano or Thai chili peppers in this delicious recipe.
Kasuri Methi (Dried Fenugreek Leaves): These are tasty additions to the dish though they are not essential.Keema (Ground Meat): Other choices include bovine meat, turkey meat or mutton. Also remember that various kinds of meat have different cooking times.
Lal Mirch Powder: This is a ground chili powder used in Indian Pakistani cuisines.
How to Make Chicken Keema
Follow these step-by-step recipe instructions to make your delicious meal. If necessary, mince chicken before starting the step below.
Heat oil: Add oil to a pot on medium heat and add the sliced onions. Cabbage must be stir fried for 3-4 minutes or until softened.
Add the paste: In the pan, put ginger garlic paste and stir fry for 30 seconds.
Cook the keema: Add keema and the powdered spices. Cook it for 3-4 minutes.
Toss in the chilies: After this, add some green chilies and tomato puree. Mix them in, reduce the flame, cover the pan and cook for about 10-12 minutes.
Zest it up: You may uncover the lid and also crank the heat up to medium high. Toss in the onions that have been chopped and add in the coriander. A couple of minutes later, when the onions have become tender. Wrap it up: one tablespoon of butter melts in the microwave and a half teaspoon of kasuri methi is added. Garnish it with: Last but not least, some sliced ginger will be placed on top of the dish before it is served!
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