Chicken keema masala or Indian Minced Chicken Curry is a delectable Indian dish cooked with minced chicken, onions, tomatoes, and a variety of fragrant spices. If you enjoy Indian cuisine, chicken keema masala is a must-try!
Chicken keema masala, also known as chicken qeema masala, is a tasty, easy-to-make side dish that goes well with roti or rice. This is one of my favorite dishes from childhood. This dish is easier to prepare than other chicken dishes.
Minced meat: Minced chicken or keema (qeema) is the primary ingredient of this dish.
Potato: It has binding properties and gives a nice texture to the curry.
Onion: Onion is used to make the base of the curry.
Ginger-Garlic: Ginger paste and garlic paste are important ingredients of this dish.
Spice Powders: I have used basic spice powders including turmeric powder, coriander powder and red chilli powder.
Whole Spices: Cinnamon stick. You can also use bay leaf.
Oil: I have used vegetable oil. You can use mustard oil or refined oil for this recipe.
Others: Salt, sugar, tomato, etc.
How to make Chicken Keema Masala
Follow step-by-step instructions to prepare this delicious chicken keema masala.
In a pan, heat 2 tablespoons of oil and cook the diced potatoes with salt and turmeric powder.
Once the potatoes are fried, take them out and keep aside.
Heat the remaining oil and add the cinnamon stick to it. When the oil becomes fragrant, add the chopped onions and sauté until they become transparent.
After that, stir in the ginger and garlic paste. Add chopped tomatoes after a few minutes and continue cooking until the raw scent goes away. To balance out the sour taste of the tomato, add a little of sugar.
Add spice powders such as turmeric powder, red chili powder, and coriander powder next. Add green chili and salt to the spice mixture as well.
Finally, add the minced chicken to the spice combination and thoroughly sauté it. After the minced chicken has been tenderized and changed color, add the fried potatoes and simmer thoroughly.
Add 1 cup of water and cover the pan with a lid until the potatoes and chicken are cooked. Remove the lid after 7-8 minutes and let the remaining water in the curry to evaporate before turning off the heat. Garnish with chopped coriander leaves and serve with your favorite Indian flatbread.
How to serve Chicken Keema Masala
The dish is typically served with any type of Indian flatbread including roti, maida paratha, naan, kulcha, etc. You can also have this with pulao or plain rice. You can also serve the dish with ladi pav or dinner rolls.
I always add potatoes to my chicken keema curry, but if you don't like potatoes, you may avoid adding them.
Instead of potatoes, use green peas to make chicken keema matar. You can either use fresh peas or frozen peas for this dish.
You can prepare ahead and store it in an airtight container and store in the refrigerator for 2-3 days. Reheat the chicken keema curry before having it. You can reheat the curry in the microwave or on the stovetop.
Making of chicken keema is not a tough job. If you don't get chicken mince readily available, you must try this to make chicken keema at home. I get boneless chicken pieces and cut them into comparatively smaller pieces. Later I take those chicken pieces in the mixer grinder and pulse 3-4 times or until you reach a desired texture.
You can simply re-heat and pair it with your favorite flatbread. However, leftover keema curry can be used to stuff your sandwiches, wraps, parathas, etc.
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Chicken Keema Masala | Indian Style Minced Chicken Curry
- 400 gms Minced Chicken (Keema)
- 2 no Potato, big diced
- 3 no Onion, medium chopped
- 2 teaspoon Ginger Paste
- 2 teaspoon Garlic Paste
- 1 no Tomato chopped
- 2-3 no Green Chilli
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- 4-5 tablespoon Vegetable Oil
- Salt to taste
- 1 inch Cinnamon Stick
- ½ teaspoon Sugar
- 2 tablespoon Coriander Leaves chopped
- Heat 2 tablespoons of oil in a pan and fry the diced potatoes with salt and turmeric powder.
- Once fried, take them out and keep aside.
- Now heat the remaining oil and add cinnamon stick in the oil.
- Once the oil turns aromatic, add chopped onions and stir till they turn transparent.
- Next add ginger and garlic paste, cook well.
- After few minutes, add chopped tomatoes and cook until the raw smell is gone.
- Add little bit of sugar to balance the tangy taste of tomato.
- Next add spice powders including turmeric powder, red chilli powder, and coriander powder.
- Also, add green chilli and salt to the spice mixture.
- Finally, add minced chicken and cook well with the spice mixture.
- After that when the minced chicken is tenderized and changed its color, add fried potatoes into it and cook well.
- Now add 1 cup of water and cover the pan with a lid until the potatoes and minced chicken are done.
- After 7-8 minutes, remove the lid and allow to evaporate the remaining water in the curry and turn off the heat.
- Garnish with chopped coriander leaves and serve with your favorite Indian flatbread.
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