Chicken keema is a delicious and easy-to-make dish loved by many. It is made with minced chicken cooked with onions, tomatoes, and spices, giving it a rich and flavorful taste. You can enjoy keema in different ways, like with roti, rice, or even in sandwiches and parathas. It’s high in protein, making it a healthy option too. Whether you add potatoes for extra texture or keep it simple, keema is always a comforting meal. Plus, it doesn’t take long to cook, so it’s perfect for a quick and tasty dish 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
The story of Keema begins centuries ago, deeply rooted in the traditions of Persian, Turkish, and Mughal cuisines. The word “Keema” comes from Persian and Urdu, meaning “minced meat.” Historically, people minced meat for easier cooking, better flavor absorption, and versatility in recipes.
Keema was originally made with mutton or beef, as these meats were more commonly consumed in ancient times. The Mughal emperors of the 16th and 17th centuries introduced refined cooking techniques to South Asia, bringing with them rich, aromatic flavors. Their royal kitchens were known for dishes infused with whole spices, slow-cooked meats, and a balance of savory, spicy, and mildly sweet flavors.
During the Mughal era, keema became an important dish, often prepared with ghee, whole spices, dried fruits, and nuts. It was served with naan, flatbreads, or rice, making it a luxurious meal enjoyed by royalty and nobility. Over time, the dish spread across the region, adapting to different cultures, ingredients, and cooking styles.
Keema’s Evolution from Mutton to Chicken
For centuries, keema remained a red meat-based dish. In regions like India, Pakistan, and Bangladesh, people primarily used mutton or beef. However, as food habits changed, chicken became a more popular choice due to its availability, affordability, and health benefits.
The shift from mutton keema to chicken keema happened due to several factors:
- Health consciousness: Chicken has less fat than mutton or beef, making it a healthier option.
- Affordability: Chicken is cheaper and more widely available compared to red meat.
- Faster cooking time: Chicken keema takes much less time to cook than mutton keema.
- Dietary preferences: Some communities prefer white meat over red meat due to religious, cultural, or health reasons.
With these changes, chicken keema became a household favorite, offering the same rich flavors with a lighter texture.
The Spread of Keema in Different Cultures
Keema wasn’t just confined to Mughal kitchens—it became a staple dish in Indian, Pakistani, Bangladeshi, and Middle Eastern cuisines. As it spread, different regions added their unique touch to the recipe.
- In North India and Pakistan, keema is cooked with onions, tomatoes, ginger, garlic, and warm spices like cloves, cinnamon, and black cardamom.
- In Hyderabadi cuisine, keema is often combined with potatoes or peas (matar) to add texture and variety.
- In Bangladesh, keema is used in stuffing for parathas, samosas, and pithas (savory pastries).
- In the Middle East, keema-style dishes are often wrapped in flatbreads or served with hummus and pickled vegetables.
- In Western countries, chicken keema has been adapted into spicy chicken mince for tacos, pasta, and burgers.
How Chicken Keema Became a Household Favorite
One of the main reasons chicken keema became so popular is because it is quick and easy to prepare. Unlike traditional slow-cooked mutton keema, chicken keema:
- Cooks in under 30 minutes
- Requires simple ingredients found in every kitchen
- Is versatile—it can be eaten with rice, roti, paratha, or even stuffed in sandwiches
- Is customizable—some people add peas, potatoes, capsicum, or even boiled eggs for extra flavor
For many South Asian families, chicken keema became a go-to dish for quick weekday meals, special occasions, and even street food-style recipes.
Chicken Keema in Modern Times
Today, chicken keema is enjoyed worldwide, with each region putting its own spin on the dish. Some modern variations include:
- Spicy Chicken Keema Tacos – Fusion of Indian keema with Mexican-style tacos
- Keema Pav – A famous Mumbai street food where spicy chicken keema is served with buttered bread rolls
- Keema Pasta – Minced chicken cooked in Indian spices, mixed with pasta for a unique Indo-Italian flavor
- Stuffed Keema Naan – Soft, fluffy naans stuffed with spicy chicken mince
- Keema Curry – Chicken keema cooked in a rich, thick gravy and served with rice
Restaurants, home chefs, and street food vendors constantly experiment with keema, making it one of the most versatile dishes in South Asian cuisine.
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Conclusion
The journey of chicken keema is a fascinating evolution of taste, culture, and tradition. From the royal kitchens of the Mughals to the homes of millions today, this dish has stood the test of time. Whether it’s eaten with roti, naan, or rice, used as a stuffing, or turned into fusion dishes, chicken keema remains a flavorful, comforting, and beloved recipe across the world.
Chicken keema isn’t just food—it’s history on a plate, a symbol of cultural fusion, and a dish that continues to evolve with every generation.
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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