Chicken Keema
Chicken keema is a warm and tasty dish that people often make at home. It has cut chicken cooked with onions tomatoes and simple spices that bring out a rich flavor. You can eat keema in many ways like with roti rice sandwiches or inside parathas. It gives a good amount of protein which makes it a healthy choice. Some people add potatoes for extra bite while others keep it plain and simple. No matter how you cook it keema always feels comforting. It cooks fast so it is great for a quick meal on any day.
Ingredient
| Ingredient | 0.5kg | 1kg | 2kg |
|---|---|---|---|
| Oil (Canola/Sun) | 4 tbsp | 8 tbsp | 16 tbsp |
| Onion (small) | 2 | 1 med | 2 med |
| Garlic (crushed) | 2 tsp | 4 tsp | 8 tsp |
| Ginger (crushed) | 2 tsp | 4 tsp | 8 tsp |
| Chili (Bird’s Eye) | 2 small | 3 small | 6 small |
| Cloves | 4 | 8 | 16 |
| Cardamom (Black) | 2 pods | 4 pods | 8 pods |
| Turmeric | ½ tsp | 1 tsp | 2 tsp |
| Red Chili | 1 tsp | 2 tsp | 4 tsp |
| Coriander | 2 tsp | 4 tsp | 8 tsp |
| Cumin | 1 tsp | 2 tsp | 4 tsp |
| Chicken (Ground) | 500g | 1kg | 2kg |
| Salt | 1 tsp | 2 tsp | 4 tsp |
| Tomato (Roma) | 2 small | 1 med | 2 med |
| Garam Masala | 1 tsp | 2 tsp | 4 tsp |
| Cilantro (Garnish) | As needed | As needed | As needed |
How to make:
- Heat oil in a deep pan on medium heat.
- Add chopped onion and cook until it turns golden brown (about 7-10 minutes).
- Reduce the heat and add crushed garlic and crushed ginger. Stir for 30 seconds to 1 minute until the smell gets strong.
- Add chopped bird’s eye chili and cook for another 30 seconds.
- Mix in all the spices and fry for 1 minute on low heat. If needed, add a little water to prevent burning.
- Turn the heat to high, add ground chicken and salt. Use a spoon or spatula to break the meat into small pieces and cook until it turns white.
- Pour in 1 cup of water and let it boil. Cover the pan with a lid and let it cook on low heat for 10 minutes.
- Remove the lid, increase the heat, and add chopped tomatoes. Stir well and cook until the oil separates from the masala.
- Turn off the heat, transfer the keema to a serving bowl.
- Sprinkle garam masala on top and garnish with fresh cilantro.
History of Chicken Keema Recipe
Origins of Keema A Dish with Royal Roots
History of keema goes back many centuries and is linked with Persian Turkish and Mughal cooking. The word keema comes from the Persian and Urdu language and means meat that is finely minced. In old times people used to mince meat so that it would cook quickly take in more flavor and could be used in different types of dishes.
In the beginning keema was made with mutton or beef because these meats were more common in those days. When the Mughal rulers came to South Asia during the sixteenth and seventeenth century they brought new cooking methods and rich food traditions. Their royal kitchens used whole spices slow cooking and a mix of salty spicy and mild sweet taste.
They often prepared keema using ghee spices dry fruits and nuts. It was served with naan roti or rice and was considered a royal meal enjoyed by kings and noble families. As time passed the dish spread to different regions and it slowly changed based on the taste ingredients and cooking style of each area.
Keema Evolution from Mutton to Chicken
For many years keema was cooked only with red meat. In places like India Pakistan and Bangladesh people mainly used mutton or beef. Later food habits changed and chicken became a common choice because it was easy to find cheaper and lighter on the stomach. Chicken has less fat so many people consider it a healthier option.
It also cooks much faster than mutton which makes it ideal for quick cooking. Some people also prefer chicken for cultural or personal food choices. Because of all these reasons chicken keema became popular in homes. It gives rich flavor like mutton keema but has a softer and lighter texture.
The Spread of Keema in Different Cultures
Keema did not stay limited to Mughal rulers only. Slowly it became a regular part of food in India Pakistan Bangladesh and Middle Eastern countries. When keema reached different places every culture added its own style. In North India and Pakistan people cook keema with onions tomatoes ginger garlic and warm spices like cinnamon cloves and cardamom.
In Hyderabadi cooking keema is often mixed with peas or potatoes to add extra taste. In Bangladesh keema is used inside parathas samosas and small savory pastries. In Middle Eastern cooking keema style mince is served inside flatbread or with hummus and pickled vegetables. In Western countries chicken keema is used as spicy minced chicken in tacos pasta and burgers. The journey of keema shows how one dish can change in flavor depending on the place and its culture.
How Chicken Keema Became a Household Favorite
Chicken keema became popular because it is simple and quick to make. Unlike mutton keema which needs long slow cooking this dish can be cooked in less than thirty minutes. It needs ingredients that are already present in most homes. Chicken keema can be eaten with rice roti paratha or can be used as stuffing inside sandwiches.
Many people add peas potatoes capsicum or even boiled egg to change the taste. For many families in South Asia chicken keema became a favorite choice for busy weekdays special dinners and even street food style meals.
Chicken Keema in Modern Times
Today chicken keema is enjoyed all around the world and every place gives it a modern twist. Some new and popular ideas are chicken keema tacos where spicy keema is filled inside taco shells. Keema pav is a famous food from Mumbai where hot spicy keema is served with soft bread. Keema pasta mixes minced chicken with pasta and Indian spices.
Stuffed keema naan uses soft naan filled with spicy chicken mince. Keema curry is cooked in a thick gravy and served with rice. Home cooks restaurants and street food stalls keep trying new ideas with keema which is why this dish remains one of the most flexible and loved recipes in South Asian cooking.
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Conclusion
journey of chicken keema shows how food can change with time culture and tradition. From the royal kitchens of the Mughal period to regular family kitchens today this dish has remained loved by people everywhere. It can be enjoyed with roti naan or rice. It can be used inside bread or pastries or turned into new fusion recipes. No matter how it is served chicken keema stays rich warm and full of flavor.
Chicken keema is not only a recipe. It is a part of history. It shows how different cultures mix and create something new. Even today every generation adds its own touch to this dish and that is why chicken keema continues to stay popular around the world.
FAQ’s
How to make the best chicken keema?
To make the best chicken keema, cook minced chicken with onions, tomatoes, garlic, ginger, and spices like cumin, coriander, and garam masala.
What are the recipes for chicken mince?
You can make many dishes with chicken mince like keema curry, keema paratha, chicken mince pasta, and keema sandwich.
How to make chicken keema with potatoes?
Add diced potatoes to the keema when cooking. Let them soften as they absorb the flavors of the spices and chicken.
Do we need to wash keema before cooking?
No, washing minced chicken can make it watery and affect its texture. Just buy fresh and clean keema from a trusted place.
How do you make keema less watery?
Cook it on medium-high heat until excess water evaporates. Avoid adding too much water while cooking.
How to mince chicken at home?
Use a sharp knife to finely chop boneless chicken or grind it in a food processor.
Is chicken keema good for health?
Yes, it is a good source of protein, low in fat, and easy to digest.
How to boil potatoes in bulk?
Peel (or keep the skin on), cut into large chunks, and boil them in salted water until soft. Drain and use as needed.
How long does it take to cook keema?
It usually takes about 20-30 minutes, depending on the recipe.
Is keema high in protein?
Yes, chicken keema is rich in protein, making it a great option for a healthy diet.
Does chicken keema have bones?
No, chicken keema is made from boneless chicken that is finely minced.
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Hi, I’m Emma, a passionate home chef and the heart behind MasterTastes.com. With over 5 years of hands on experience in the kitchen. I specialize in creating simple flavorful and foolproof recipes that bring restaurant quality taste to everyday home cooking.
From quick weeknight meals and traditional Pakistani & Indian classics to modern fusion dishes and indulgent desserts my recipes are tested budget friendly and designed for real life kitchens especially for beginners and busy home cooks.
My goal is simple: to help you cook with confidence impress your family and guests and turn every meal into a delicious memory.
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