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Cooking With Anadi
12K subscribers · ground chicken with whole spices, deeply savory and bold
Chicken Keema Recipe
What comes to mind when you think of minced meat? Spaghetti & Meatballs? How about burgers, such as a juicy Spinach Turkey Burger? Maybe a filling for Chicken Seekh Kebabs? Of course, minced meat is perfect for some Beef Burrito Bowls!
Minced meat is a blank canvas. On its own it’s not very exciting, but if you spice it up you can create something truly epic!
Chicken mince in particular has a bad rap, however. We think of minced chicken as bland and boring. No more! This Juicy Chicken Keema recipe will definitely blow you away!
Chicken Keema is a curry of minced chicken that has a bit of spice but is so juicy and tender. Even if you’re not a fan of spicy food, fear not! You can certainly control the level of spice that’s in this curry! No matter your tastes, you’re bound to love this mouthwatering chicken keema masala.
This recipe came to be for two reasons:
- Someone from work told me to make it
- I wanted to make Keema Paratha
It took a little bit of experimenting to get the flavors just right, but when I made it just right I knew it! And I’m so happy to be sharing this recipe with you here today! For a curry in a hurry and to take your tastebuds on a wild ride, then be sure to make this mouthwatering chicken keema!
What is Chicken Keema Masala?▼
This chicken keema recipe simply translates to “minced chicken.” Keema refers to minced meat in Indian cuisine. 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! I’ve personally never switched it up, but I really should! The different tastes and textures of difference minced meats will totally change this recipe, but it will be delicious nonetheless!
This chicken keema is quite simply spiced. We’ll be using a couple of traditional aromatic Indian spices, including whole and ground spices. This keema won’t be too hot, and of course you can adjust the spice level based on your tolerance!
Why Should You Make Chicken Keema?
Chicken keema on its own is quite delicious! There are many reasons why you should make it:
- A 15-minute meal
- Delicious
- Short ingredient list
- Healthy - chicken keema is a highly protein-packed curry! It is also low in fat - a 4-ounce portion of raw minced chicken has 6 grams of fat compared to 8 grams of fat in ground turkey, 11 grams of fat in the leanest ground beef and in ground pork. If you’re looking to cut calories, then chicken mince is the way to go (source: The Spruce Eats). I’ll only be using a little bit of ghee to cook the chicken.
- Versatile - serve your chicken keema masala with rice, bread, or use it to make Keema Paratha!
Tools Needed
Ingredients for Chicken Keema
Here is what we’ll be using in our delicious chicken keema masala:
- Minced chicken: As mentioned before, you can certainly substitute with minced chicken with minced 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 (degghi 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.
- Fresh cilantro: For garnish.
How to Make Chicken Keema Masala
- 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 saute 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 chiles 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 garam masala and stir well, season to taste and finally, garnish with cilantro.
Serving Suggestions for Keema Masala
You can serve this chicken keema masala in so many ways! Here are some bread ideas:
You could also serve with some simply steamed Basmati Rice or some Jeera Rice.
Additionally, you can use this keema in a wrap, a sandwich, or in Chicken Keema Paratha!
Some FAQs
Is this Chicken Keema masala Healthy?▼
I would say it is! Minced chicken is a great source of protein and is the minced meat that’s lowest in terms of fat content. We’re only using a little bit of ghee to cook the chicken. Ghee is clarified butter and is an excellent source of vitamins A, C, D, K and E. Vitamin E is an antioxidant which is linked to lowering the risk of cancer, arthritis, and cataracts, and can help reduce the risk of heart disease. Cooking with a heart-healthy fat will also help the body absorb the nutrients that are in our chicken keema. Ghee is a healthy and delicious fat source to cook with!
If you serve your chicken keema with paratha or rice, then you’ve got a complete and satisfying meal. I would definitely recommend treating yourself to some chicken keema masala for a wholesome weeknight dinner!
How can I tell the chicken is cooked?▼
The color of the chicken mince will change from pink to a brown color. Ensure that the meat is no longer pink and then cook gently to bring all the flavors together to make sure the juices don’t dry out.
What are some variations to chicken keema?▼
I’ve presented a base Chicken Keema Masala here, but there are many variations of it that you can do! Here are some ideas:
- Chicken Keema Matar - This chicken keema with the addition of green peas!
- Chicken Aloo Keema - Add some diced potatoes with the onions and once cooked, add the mince and continue as directed!
- Chicken Keema Biryani - Add rice and pressure cook. You could use the Instant Pot!
Can I make chicken keema ahead of time?▼
I’d say that this is an excellent meal to prepare in advance! Chicken keema is great to make in a large batch and store it in the refrigerator for a later time. If you want to enjoy this deliciousness again throughout a busy week, then there’s no excuse not to have a succulent curry every day of the week for dinner! In fact, the flavors will seep through, and it may even taste better the next day!
How to store leftovers?▼
Store the cooked chicken keema in the fridge in an airtight container. Chicken keema will stay good in the fridge for up to 3 days.
How to Reheat Chicken Keema Masala▼
To reheat in the microwave, transfer to a microwave-safe bowl. Add a bit of water since your keema would have dried out in the fridge. Microwave for 3-4 minutes, stirring halfway through.
To reheat on a pan, transfer the keema onto a pan on medium heat and add a splash or two of water. It will take about 10 minutes to reheat.
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
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.
Stovetop
5.0 · 1 rating
10 min
Prep
25 min
Cook
35 min
Total
4
servings
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Whole spices & tempering
- bay leafShop →
- cloveShop →
- (1 g) cumin seedsShop →
- (15 ml) ghee · make your ownShop →
For the keema
Instructions
- 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 saute until they soften.
Once spices are aromatic, add onions and saute 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. Saute 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. Saute for 1-2 minutes and then mix the tomatoes with the keema/mince.
- 6
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.
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
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