Chicken Keema

This week, we are spotlighting another participant of Homechef Season 2 and sharing their recipes with you. We bring you Chicken Keema, a recipe by one of our finalists Chef Shahid. Chicken Keema is a versatile North Indian dish made from minced chicken cooked with spices.

Chicken Keema Recipe

Keema, also known as qeema, is a term from the Indian subcontinent for minced meat. Chicken keema is an easy recipe to prepare, ideal for a weeknight meal. It goes well with Indian flatbreads such as paratha, naan, or roti, and can also be served with jeera rice.

Prep Time: 10 mins Cook Time: 20 mins Servings: 4 Difficulty: Intermediate

Ingredients for Chicken Keema

• P Mark Kachi Ghani Mustard oil: 2 tbsp

• Chicken: 200 gms (minced)

• Onions: 2 (sliced)

• Tomatoes: 2 (sliced)

• Cinnamon Stick: 1 inch

• Bay Leaf: 1

• Cardamoms: 3 to 4

• Cloves: 4-5

• Black Peppercorns: 5

• Cumin Powder: 1 tsp

• Turmeric Powder: 1 tbsp

• Red Chilli Powder: 2 tbsp

• Ginger garlic chilli paste - 1 tbsp

• Curd: 2 tbsp

• Ghee: 1 tbsp

• Coriander Leaves: To garnish
  

Method for Chicken Keema

1. Heat ghee in a pan, then add the mustard oil.

2. Add the cinnamon stick, cardamoms, peppercorns, cloves, and bay leaf. Fry until they release a fragrant aroma, being careful not to let them burn.

3. Add the onions and sauté until soft and brown.

4. Stir in the ginger-garlic paste and cook for a minute, then add turmeric powder, cumin powder, and red chilli powder.

5. Add the tomatoes and minced chicken. Fry well until soft and mushy

6. Add curd, cover the pan, and allow the flavours to meld and simmer together until the dish is fully cooked.

7. Garnish with coriander leaves. Your chicken keema is ready!
   

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