This post may contain affiliate links. Read our disclosure policy
Watch the recipe
Cooking With Anadi
12K subscribers · spiced ground chicken and potatoes between bread and cheese
What Is This Aloo Chicken Keema Sandwich Recipe?
Keema simply translates to “minced meat” and “aloo” means potatoes. If you know me, you know I love my potatoes! From Aloo Paratha - potatoes in a stuffed Indian flatbread - to Potato Puff Patties - potatoes stuffed in butter puff pastry - to Samosas, potatoes are my favorite vegetable! Whether you consider potatoes an actual vegetable or not, I do! I can never get enough potato goodness, whether they’re in Indian recipes or for all of the French fry recipes I have here on the blog and on my YouTube channel!
Chicken keema - unlike my love for potatoes - has been a recent discovery for me. If you’re new here, you may not know that I was raised in a vegetarian household. So I’ll be honest with you in that this isn’t a childhood favorite or anything. My Juicy Chicken Keema Masala recipe came to be for two reasons:
- Someone recommended I try making it
- I really wanted to try making Chicken Keema Paratha
Ever since then I’ve been hooked on keema and my life has changed!
Now what’s the story behind this Aloo Chicken Keema Sandwich recipe? Ever since pressing “Publish!” for my chicken keema recipe, I’ve seen so many aloo keema recipes. I was asking myself “Wow, I love potatoes, why haven’t I tried this combo?”
So it’s been on my mind ever since. The real push for me making aloo keema after all these months was that it was highly requested by one of my sister’s friends. By “highly” requested, I really mean she would frequently ask me. I wanted to have it really bad, she wanted a recipe really bad, okay fine! Let’s do it!
Let me tell you about the first time I made my aloo chicken keema sandwich. I was all good till it was time to add the potatoes. I was totally distracted, and when I was going to drain the water from the potatoes, instead of draining in the sink, I drained over my perfect keema masala. Nooooo! What a disaster! All was not lost though. Tip if this ever happens to you - cook slow and low! I hadn’t added the cilantro for garnish yet, so thankfully I was saved, or else the cilantro would have completely become dark and weird. I reduced the gravy for about an hour and I was ready to go. Now don’t do that please! I’ll have some tips in the next section of this post on how to make the best aloo keema sandwich, and adding the water from the potatoes to your gravy is not one of those tips!
Aside from that little boo-boo, the curry was so delicious! I enjoyed it with some pita bread and sour cream, my “go-to” sides when I have no bread or plain yogurt on hand. If you haven’t tried this combo you must with your Indian food! It really works, contrary to what you may think! Let me know in the comments if you do pair your Indian food with this combo!
By the way, you can have any kind of keema, such as beef, lamb, or pork. If you want to try this recipe with another protein, then definitely feel free to do it! Mutton keema recipes are really popular, and I’m sure this sandwich would be absolutely scrumptious with mutton keema.
So how did we come to this chicken potato sandwich? The aloo keema masala was perfect, but then my friend said she likes to have it in a sandwich with cheese. Okay! I went ahead and made that. Yum!! Trust me, this potato chicken sandwich is such a fun way to enjoy a delicious aloo keema! You’re going to love this recipe for a quick and wholesome lunch I guarantee it! Let’s get cooking!
Tips for a Lip-Smacking Minced Aloo Chicken Keema Sandwich!
- Simmer the keema for a few minutes after adding the potato to ensure the flavors meld together.
- Use your favorite combination of cheese and go crazy with it.
- If you have a sandwich maker at home, this recipe would work great with it.
- My go to sauce to dip this in is ketchup, although you can use your favorite chutney, pickle or sauce.
- The aloo keema can also be enjoyed with pita bread, paratha, roti or rice.
Tools Needed
Ingredients for Aloo Chicken Keema Sandwich
Let’s break down the ingredients we’ll need for this amazing Aloo Chicken Keema Sandwich!
- Minced chicken: As mentioned before, you can certainly substitute minced chicken with turkey, beef or lamb. This will slightly change the flavor, but feel free to experiment!
- Ghee: You could use olive oil or any other oil if you’d like, but I love to cook keema in ghee because of the incredible flavor that the ghee will add to the keema. I definitely recommend it!
- Essentials: Onion, green chilies, ginger and garlic. These are the base for the delicious masala and will add plenty of flavor. You can omit the green chilies if you don’t want spice.
- Whole spices: Bay leaf, clove and cumin seeds.
- Ground spices: Red chili powder (deggi mirch), ground coriander, turmeric, garam masala and salt to taste.
- Tomato paste: This helps to add richness and sweetness to the mince! Plus, it helps reduce the cooking time.
- Potatoes: I’m using one Yukon gold yellow potato for the amount of chicken keema in this recipe. I’ll first be boiling the potato,
- Fresh cilantro: For garnish.
For the Aloo Chicken Keema Sandwich
- Bread: I always enjoy a bread with rich complex flavors. For this recipe, I’m using sourdough bread. You could also use rye bread, Italian bread, or a ciabatta!
- Cheese: Here I’m using a combination of cheddar and provolone cheeses. I love the sharpness of some good yellow cheese. Believe it or not, it really works well in combination of the spices that are added in the keema! For the provolone, it’s got a mild taste, but it’ll give you some great cheese pulls, making this almost a keema grilled cheese sandwich! I first made this sandwich without the provolone, and trust me, there is a difference, so I really recommend you add both cheeses! You could also do a combination of cheddar and mozzarella to still get the same stringiness effect.
How to Make Aloo Chicken Keema Sandwich
For the Aloo Chicken Keema
- Heat a pan on medium heat and add ghee, once hot add whole spices (bay leaf, clove, cumin seeds).
- Once spices are aromatic, add onions and sauté until they soften. Add the keema/mince, followed by deggi mirch, ground coriander, turmeric and salt. Mix well and break any lumps of keema/mince.
- Add the ginger, garlic and green chilies and cook until the mince is no longer pink, break any big lumps of meat.
- Create a well at the center of the pan and add tomato paste. Saute for 1-2 minutes and then mix the tomatoes with the keema/mince.
- Add a splash of water and mix in the potatoes. Simmer for 2-3 minutes.
- Add garam masala and stir well, season to taste and finally, garnish with cilantro.
To Cook the Potatoes
Stove
- Dice the potatoes into 1 inch cubes and cook in boiling water until tender.
Instant Pot
- Thoroughly rinse potatoes and scrub any dirt off.
- Insert the trivet in the Instant Pot and place potatoes on the trivet.
- Pour between 1/4 to 1/3 cups of water over potatoes.
- Close the lid and ensure the Instant Pot is in Sealing Mode.
- Select the Steam setting and cook for 10-11 minutes, let pressure release naturally.
- Try inserting a fork or knife to ensure the center of the potatoes are cooked.
- Once cooked, dice into 1 inch cubes
To Assemble the Aloo Chicken Keema Sandwich
- Heat butter on a pan and place a slice of bread over the top.
- Spread the aloo keema over the slice and top with cheddar cheese and provolone.
- Close the sandwich with another slice of bread and apply light pressure.
- Once the underside of the bread is golden brown and crispy, flip the sandwich and apply more butter on the other side.
- Cook until each side is crispy golden brown and serve hot!
Serving Suggestions for Leftover Aloo Keema
If all of the aloo keema recipe doesn’t fit in your sandwiches, then no fear! You’ve got so many ways you can use up the leftovers and turn them into another meal! Here are some bread options you could serve it with:
You could also serve with some simply steamed Basmati Rice or some Jeera Rice. You can even use this as a stuffing for paratha, as I do in my Chicken Keema Paratha! The method is exactly the same!
Frequently Asked Questions
What meat can I use for the keema?▼
The recipe uses about 454 grams (one pound) of minced chicken, but minced turkey, beef or lamb all work beautifully too. Use whichever you prefer — each gives the keema a slightly different richness.
What cheese is best for this sandwich?▼
I layer both cheddar and provolone. The cheddar brings sharpness and the provolone melts into that lovely stretchy pull, and together they melt right into the warm spiced keema.
How do you cook the potatoes for the keema?▼
Two easy ways: steam whole potatoes in the Instant Pot for 10 to 11 minutes with a natural pressure release, or simply dice them and boil until tender on the stovetop. Either way, cut them into about 1-inch cubes before mixing into the keema.
How do I get the sandwich crispy?▼
Treat it like a grilled cheese — butter the pan, build the sandwich, and cook over medium heat, buttering the second side after you flip. Press lightly and cook until each side is golden brown and crisp.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make this quick and easy Aloo Chicken Keema Sandwich at home tonight! Packed with bold spices and hearty ground chicken, it is the perfect lunch or dinner the whole family will love.
Instant Pot
Rate this recipe ✦
15 min
Prep
35 min
Cook
50 min
Total
6
sandwiches
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the aloo keema masala
- bay leafShop →
- cloveShop →
- (1 g) cumin seedsShop →
- (15 ml) ghee · make your ownShop →
- medium onion(finely chopped)
- (454 g) minced chicken
- medium potatoes · make your own
- (3 g) ginger(finely grated)
- garlic(minced)
- green chiles(chopped)
- (4 g) deggi mirchShop →
- (3 g) ground corianderShop →
- (1 g) turmericShop →
- (25 g) tomato pasteShop →
- (3 g) garam masalaShop →
- salt(to taste)Shop →
- fresh cilantro(for garnish)
For the sandwich
- bread
- cheddar cheese
- provolone cheese
Instructions
For the aloo keema masala
- 1
Heat a pan on medium heat and add ghee, once hot add whole spices (bay leaf, clove, cumin seeds).
Heat a pan on medium heat and add ghee, once hot add whole spices (bay leaf, clove, cumin seeds).
Learn the technique - 2
Once spices are aromatic, add onions and sauté until they soften.
Once spices are aromatic, add onions and sauté until they soften.
- 3
Add the keema/mince, followed by deggi mirch, ground coriander, turmeric and salt. Mix well and break any lumps of keema/mince.
Add the keema/mince, followed by deggi mirch, ground coriander, turmeric and salt. Mix well and break any lumps of keema/mince.
- 4
Add the ginger, garlic and green chiles and cook until the mince is no longer pink, break any big lumps of meat.
Add the ginger, garlic and green chiles and cook until the mince is no longer pink, break any big lumps of meat.
- 5
Create a well at the center of the pan and add tomato paste. Sauté for 1-2 minutes and then mix the tomatoes with the keema/mince.
Create a well at the center of the pan and add tomato paste. Sauté for 1-2 minutes and then mix the tomatoes with the keema/mince.
- 6
Add a splash of water and mix in the potatoes. Simmer for 2-3 minutes.
Add a splash of water and mix in the potatoes. Simmer for 2-3 minutes.
- 7
Add garam masala and stir well, season to taste and finally, garnish with cilantro.
Add garam masala and stir well, season to taste and finally, garnish with cilantro.
To cook the potatoes (Instant Pot)
- 1
Thoroughly rinse potatoes and scrub any dirt off.
Thoroughly rinse potatoes and scrub any dirt off.
- 2
Insert the trivet in the Instant Pot and place potatoes on the trivet.
Insert the trivet in the Instant Pot and place potatoes on the trivet.
- 3
Pour between ¼–⅓ cup of water over potatoes.
Pour between ¼–⅓ cup of water over potatoes.
- 4
Close the lid and ensure the Instant Pot is in Sealing Mode.
Close the lid and ensure the Instant Pot is in Sealing Mode.
- 5
Select the Steam setting and cook for 10-11 minutes, let pressure release naturally.
Select the Steam setting and cook for 10-11 minutes, let pressure release naturally.
- 6
Try inserting a fork or knife to ensure the center of the potatoes are cooked.
Try inserting a fork or knife to ensure the center of the potatoes are cooked.
- 7
Once cooked, dice into 1 inch cubes.
Once cooked, dice into 1 inch cubes.
To cook the potatoes on the stove
- 1
Dice the potatoes into 1 inch cubes and cook in boiling water until tender.
Dice the potatoes into 1 inch cubes and cook in boiling water until tender.
To prepare the sandwich
- 1
Heat butter on a pan and place a slice of bread over the top.
Heat butter on a pan and place a slice of bread over the top.
- 2
Spread the aloo keema over the slice and top with cheddar cheese and provolone.
Spread the aloo keema over the slice and top with cheddar cheese and provolone.
- 3
Close the sandwich with another slice of bread and apply light pressure.
Close the sandwich with another slice of bread and apply light pressure.
- 4
Once the underside of the bread is golden brown and crispy, flip the sandwich and apply more butter on the other side.
Once the underside of the bread is golden brown and crispy, flip the sandwich and apply more butter on the other side.
- 5
Cook until each side is crispy golden brown and serve hot!
Cook until each side is crispy golden brown and serve hot!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
You might also like
Spice Up Ground Chicken with This Chicken Keema Recipe
Flavor-packed chicken keema made easy at home! This simple, spicy ground chicken recipe comes together fast with bold spices. Perfect for a satisfying lunch or dinner any night of the week.
Indian Chicken Keema Burger with Pickled Veggies
Spiced Indian Chicken Keema Burger topped with tangy pickled veggies. Juicy, bold, and packed with flavor — the ultimate fusion burger for lunch or dinner.
Ultimate Stuffed Chicken Keema Paratha Recipe
Juicy spiced chicken keema stuffed inside flaky, golden paratha. A step-by-step Indian bread recipe that is crispy outside, packed with flavor inside, and perfect for any meal.
Authentic Slow Cooked Chicken Tikka Masala
Rich, creamy, and packed with bold spices, this Authentic Chicken Tikka Masala is slow cooked to perfection in your Instant Pot. A classic Indian dinner made easy in one pot.
The Best Instant Pot Chicken Tikka Masala Recipe
Make the best Chicken Tikka Masala in your Instant Pot! Rich, creamy, and packed with bold Indian flavors, this easy one-pot recipe is perfect for a satisfying lunch or dinner.
Instant Pot Butter Chicken - Traditional Made Easy!
Make authentic butter chicken at home in your Instant Pot! Rich, creamy, and packed with traditional flavor, this easy murgh makhani rivals your favorite Indian restaurant.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).