Chicken keema is a quick, flavorful dish made with ground chicken cooked with onions, tomatoes, peas, and aromatic spices. It’s one of my favorite weeknight meals because it’s both nutritious and fast to prepare. High in protein and relatively low in calories, it’s a satisfying option when you want something wholesome without spending hours in the kitchen.
I often make chicken keema on busy evenings. A quick stop at the supermarket for fresh ground chicken is all it takes, and within about 30 minutes there’s a steaming, fragrant meal on the table.
This version includes several whole spices from garam masala—such as cardamom and cinnamon—which give the dish depth and warmth. As the spices cook, they fill the kitchen with a wonderful aroma that makes everyone eager to gather around the table.
Serve this chicken keema on its own, with dinner rolls, or alongside warm roti or rice for a comforting and complete meal.
Tips for Great Keema
Break up the chicken well
Mixing the chicken with water before cooking helps prevent large clumps and results in a softer texture.
Bloom the spices
Allowing the cumin seeds and whole spices to sizzle in oil releases their essential oils and deepens the flavor of the dish. If you’re new to cooking with cumin seeds, you may find my guide to sizzling cumin seeds (jeera) helpful—it explains how to bloom the spices properly to release their full aroma.
Don’t skip the kasuri methi
Dried fenugreek leaves add a distinctive aroma and finish the dish beautifully.
Browning the Chicken (or Not)
There are two slightly different approaches to making keema, and both are valid and the choice comes down to texture and flavor preference.
If you prefer a softer, more cohesive keema where the meat blends smoothly into the masala, you can skip browning. Mixing the ground chicken with a little water at the beginning helps it lose its stringy texture and cook more evenly. The meat breaks apart easily as it cooks, creating a tender dish where the chicken integrates beautifully with the spices.
If you enjoy deeper, roasted flavors and a slightly crumbly texture, browning the chicken first is another option. Letting the meat cook undisturbed in the pan for a few minutes allows it to develop light caramelization. This adds savory depth and creates more distinct pieces of chicken in the finished dish.
Neither method is “right” or “wrong.” Home cooks use both approaches depending on preference, region, and even mood. If this is your first time making keema, you might try it one way now and the other next time to see which you prefer.
Personally, I often use the no-browning method because it produces a softer texture and cooks very quickly, which is what I want for a weeknight meal.
Chicken Keema (Indian Spiced Ground Chicken)
Ingredients
- 1 pound Ground Chicken
- 1 tbsp Yogurt
- 2 cups Red Onions diced
- 1/2 cup Tomatoes diced, crushed, grated or pureed
- 1 cup Peas Boiled
- 1 tbsp Ginger-garlic Paste
- 1-2 Green Chilies optional
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Black Cardamom
- 2 Green Cardamoms
- 1 inch Cinnamon
- 1 tsp Coriander Powder
- 1/2 tsp Kashmiri Red Chili Powder can substitute with Paprika
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 3/4 tsp Salt adjust to taste
- 1/2 tsp Dried Fenugreek Leaves Kasuri Methi
Method
- In a bowl, add the ground chicken along with about ¼ cup water and mix well using a circular motion.
- Boil the peas on the stovetop or in the microwave for about 2 minutes. Set aside.
- Heat the oil in a nonstick pan over medium heat. Add the cumin seeds, cinnamon stick, and cardamom2 tbsp Oil, 1 Black Cardamom, 2 Green Cardamoms, 1 inch Cinnamon, 1 tsp Cumin Seeds
- As soon as the cumin seeds begin to sizzle, add the diced onions and cook for about 10 minutes. The onions will soften and gradually turn golden brown.2 cups Red Onions
- Add the ginger-garlic paste and green chilies. Sauté for about 2 minutes until the raw smell of the ginger and garlic disappears.1 tbsp Ginger-garlic Paste, 1-2 Green Chilies
- Add the coriander powder, Kashmiri red chili powder, turmeric powder, and salt. Mix well and cook the spices for about 2 minutes so they bloom in the oil.1 tsp Coriander Powder, 1/2 tsp Kashmiri Red Chili Powder, 3/4 tsp Salt
- Add the ground chicken to the pan and mix thoroughly with the onions and spices.1 pound Ground Chicken
- Cook for about 5 minutes, stirring occasionally. Add the yogurt, mix well, and cook for another 2–3 minutes.1 tbsp Yogurt
- Stir in the tomatoes and continue cooking for about 8–10 minutes.1/2 cup Tomatoes
- Add the boiled peas and garam masala, mix well, and cook for another 2–3 minutes.1/2 tsp Garam Masala, 1 cup Peas
- Turn off the heat and finish by sprinkling the dried fenugreek leaves (kasuri methi) over the dish.1/2 tsp Dried Fenugreek Leaves
Leave a Reply