Chicken Keema

Chicken keema is finely minced chicken cooked with onions, tomatoes, and a robust blend of spices. Quick to cook and packed with protein, it works as a filling for parathas, a side with rice, or a topping for pav. This version uses simple pantry spices for an authentic home-style flavour.

Ingredients

• 500g chicken mince (keema)
• 2 tbsp Precious cold pressed groundnut oil
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• 1 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp fennel powder
• Salt to taste
• 3 tbsp fresh coriander, chopped
• Lemon juice to finish

Step-by-Step Instructions

1. Heat oil in a pan over medium flame. Add finely chopped onions.
2. Fry onions, stirring regularly, until they are well browned – about 10 minutes.
3. Add green chillies and ginger-garlic paste. Cook for 2 minutes.
4. Add tomatoes and cook until they become soft and the mixture dries up, about 6 minutes.
5. Add all dry spices: turmeric, red chilli, coriander, cumin, fennel. Stir and cook for 1 minute.
6. Add chicken mince. Break up any lumps and mix well with the masala.
7. Cook on medium-high heat for 5 minutes, stirring, to seal the mince.
8. Lower heat, cover and cook for 15 minutes. The keema will release and reabsorb moisture.
9. Uncover, add garam masala and salt. Cook on high for 3 minutes to dry it slightly.
10. Finish with fresh coriander and a squeeze of lemon. Serve hot.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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