Pin Keema or kheema is typically a minced meat dish (usually mutton or lamb keema) that is spiced up and served in a few different ways. I personally love chicken keema with peas because the flavours are absorbed really well into the meat and I am not a fan of lamb or mutton. While you can reduce and adjust the amount of heat and spices in this dish, keema is typically greasy and spicy, a great side dish to mop up with some bread or nan. Pin Chicken keema is very a lazy-cook friendly recipe. If you are like me and want to spend minimum time in the kitchen with the best results, this recipe may just be the right one for you. Buy minced meat, obviously, and there’s really not much time spent on chopping and preparing to make chicken keema because it’s quite simple and easy going that way. I have served it with breads (made it a tad more moist in that case) and rice too, the latter being my personal favourite although not as common or popular. I love cooking with chicken and here are some of my favourite recipes: Chilli chicken Chicken jalfrezi Chettinad pepper chicken masala Chicken 65 Kerala chicken curry Step by Step Chicken Keema Recipe Place the minced chicken in a bowl and add chilli powder, turmeric powder, and salt Pin Mix well and set aside Pin Powder together the spices mentioned under “powder coarsely” above and set aside PinHeat the oil and add cumin seeds and bay leaf (I used two because mine were teeny tiny but one should suffice if they are normal sized) PinWhen the cumin seeds brown and sizzle, add the chopped onions PinSaute until the onions turn soft, no need to brown them too much PinNow add the fresh ginger and garlic. You can also use bottled ginger garlic paste, no problem PinSaute saute saute PinIn go the green chillies and peas. I leave the peas out for a few minutes if using frozen but adding them straight from the freezer will work in a pinch too PinSaute again until the peas start to turn soft – about 5-7 minutes PinTime to add the spices. Add 2 teaspoons of the ground powder (I usually chuck it all in without measuring) and coriander powder PinFry for a minute or two until nice and fragrant PinNow add the chicken PinMix everything together until well combined PinAdd the tomato paste (or fresh tomatoes) and mix again PinSince I used canned tomato paste (the flavour is more intense and I prefer this in some dishes), I add about 4 tbsp water at this stage. You can omit this if using fresh tomatoes PinMix well and cook covered for 10-15 minutes or until the chicken is cooked soft. Add (more) water as needed by the tablespoon but take care not to add too much PinOnce the chicken is cooked, add sugar and more salt if needed PinThrow in the chopped coriander leaves PinMix and serve hot Pin Notes:
The spices and heat (red chilli powder and green chillies) should all be adjusted per your preference. This quantity yields a fairly spicy chicken keema which is perfect for my family You can try the same recipe with minced lamb but you may need to increase the spices accordingly since lamb is a stronger flavoured meat If your tomatoes are not sour, squeeze half a lemon over the chicken keema once cooked Chicken keema tastes fabulous with nan, bread, pav, and rice too If you try this recipe, please tag me on Instagram, Twitter, and Facebook, I’d love to check it out For chicken keema recipe in Hindi, Tamil, Urdu, Telugu etc please use the Google translate button in the sidebar.
