How To Make Keema From Chicken Breast

Chicken Keema Masala is a hot and spicy Indian back-scratch made using minced craven, onions, tomatoes, and spices. It is super easy to make and tastes great with Indian bread. Here is how to brand it in a pan over the stovetop or in an instant pot (gluten-gratuitous).

Here are some more than minced meat recipes that you may like – Keema Kaleji, Methi Keema, Keema Paratha, Keema Naan, and Mutton Keema Kofta.

Jump to:

• What Is Chicken Keema
• About Craven Keema Masala
• Ingredients
• How To Make Chicken Keema Masala
• Oftentimes Asked Questions
• Variations
• Serving Suggestions
• Storage Suggestions
• You Might Also Similar
• Recipe Card

What Is Chicken Keema

Chicken Keema is craven mince (ground chicken) in Hindi. You can use it to make many dishes like Craven Kofta, Chicken Seekh Kabab, Chapli Kabab, Chicken Samosa, or Chicken Keema Masala.

You can also stuff it inside parathas, make sandwiches or rolls or make a succulent chicken keema biryani using it.

About Chicken Keema Masala

Chicken Keema Masala (Chicken Kheema, Chicken Qeema) is a hot, spicy, and flavorful Indian back-scratch made using chicken mince (ground craven), carmine onions, tomatoes, fresh herbs, and earthy spices.

This i-pot dish is super easy to make and comes together in under 30 minutes. I like to make information technology semi-dry as it tastes the all-time this way.

Serve it on the side with Indian staff of life or utilize it to fill samosas, rolls, sandwiches, or wraps.

I am sharing the method to make the chicken keema recipe in a pan over the stovetop or in an instant pot in the postal service below.

Ingredients

Ground Chicken – Ground chicken or chicken mince is the star ingredient of this dish. You can either buy packaged mince or make homemade craven mince using boneless craven in a food processor.

You lot tin can also supersede minced chicken with ground turkey.

Onions, Tomatoes, and Yogurt (Dahi) brand the base of the curry.

Spice Powders and Whole Spices – This recipe uses everyday spice powders such every bit turmeric powder, Kashmiri ruddy chilli powder, cumin pulverisation, garam masala pulverisation, and blackness pepper powder.

Light-green cardamoms, cinnamon, and cloves are the whole spices used in the dish. You tin can also add blackness cardamoms and bay leaves for extra flavour.

Other Ingredients –  Other than the above-mentioned ingredients, you lot will too need fresh ginger, freshly squeezed lime juice, cilantro (fresh coriander leaves), vegetable oil, ghee, green chillies, crushed coriander seeds, ginger garlic paste, mint leaves, Kasuri methi, common salt, and green onions (scallions).

How To Make Chicken Keema Masala

In A Pot Over Stovetop

Heat 2 tablespoon vegetable oil and ii tablespoon ghee in a pan over medium-loftier heat.

Once the oil is hot, add two whole light-green cardamoms, 1-inch piece of cinnamon stick, and 2-3 cloves and saute for 3-4 seconds.

Add ane cup chopped onions and fry until they plow gilded brown in color (6-viii minutes). Stir oftentimes while frying.

Now add 2 teaspoon ginger garlic paste and fry until the onions turn night brown in colour (4-v minutes), stirring frequently.

Add i cup finely chopped tomatoes and ½ cup whisked yogurt (dahi) and melt for ii-three minutes until the tomatoes are mushy. Keep mashing the tomatoes from the dorsum of the ladle while cooking.

At present add 5-6 green chilies (slit into half), two tablespoon coarsely ground coriander seeds, one teaspoon turmeric powder, 2 teaspoon Kashmiri cherry-red chili powder, 1 teaspoon blackness pepper pulverization, and 1 teaspoon cumin pulverization, and cook until the oil separates from the sides of the pan (three-4 minutes). Stir continuously while frying.

Add 1 pound (500 g) chicken mince and ii teaspoon salt and mix well.

Note – I purchase mince craven from a local butcher and hence rinse information technology in a fine-mesh strainer. If you are ownership the packaged mince, there is no need to rinse information technology.

Reduce the heat to depression.

Cover the pan with a hat and cook for 18-twenty minutes until the chicken is cooked well. Stir 2-3 times while cooking. Yous can add some h2o if the mince is drying.

Finally, add together ½ loving cup chopped mint leaves, 2 tablespoon Kasuri methi, ½ loving cup chopped light-green onions, 2-inch piece of ginger (julienned), ii tablespoon freshly squeezed lime juice, and ½ teaspoon garam masala and mix well.

Check for common salt and add more than if needed.

Garnish with 2 tablespoon chopped cilantro (coriander leaves) and serve hot.

In An Instant Pot

Press SAUTE button on the instant pot.

Add together vegetable oil and ghee to the pot.

Once the oil is hot, add dark-green cardamoms, cinnamon, and cloves and saute for 3-4 seconds.

Add onions and fry until they turn gilded brownish in color (vi-8 minutes). Stir ofttimes while frying.

Now add ginger garlic paste and fry until the onions turn dark brownish in colour (four-5 minutes), stirring frequently.

Add tomatoes and yogurt and cook for ii-three minutes until the tomatoes are mushy. Keep mashing the tomatoes from the dorsum of the ladle while cooking.

At present add together green chilies, coriander seeds, turmeric pulverisation, Kashmiri ruby-red chili powder, black pepper pulverization, and cumin powder, and cook until the oil separates from the sides of the pot (3-four minutes). Stir continuously while frying.

Add chicken mince, ½ cup water, and salt, and mix well.

Close the lid of the instant pot and ready the valve to the sealing position.

Printing PRESSURE Cook and set the timer to half dozen minutes.

Once the timer goes off, permit the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid of the pot.

Press SAUTE once over again.

Finally, add together mint leaves, Kasuri methi, greenish onions, ginger, lime juice, and garam masala and mix well. Cook for 2-three minutes.

Check for common salt and add more if needed.

Garnish with cilantro and serve hot.

Oftentimes Asked Questions

How to make chicken keema at home?

Add boneless chicken breast or things (cut into small pieces) to a food processor and pulse until it resembles basis beefiness. You may need to practice this in batches, depending on the size of your food processor. Use immediately or shop in an closed container in the fridge for up to 2 days. Practise Non use a blender to mince the chicken otherwise, it will go pasty.

Is chicken keema healthy?

As chicken is lean meat, it doesn't accept a lot of fatty and is as well high in poly peptide, therefore it is very good for you to include it in your meals. You can control the ghee/oil and spices if yous are making information technology for your weight loss diet.

How to use leftover chicken keema masala?

You tin use the leftover chicken qeema to make biryani or pulav. My favorite way of using information technology is to make craven keema sliders or sloppy joe, where you stuff the leftover keema in between mini pavs.

You can as well make a roll or sandwich using the leftover mince. Information technology can also be used to brand samosas and cutlets.

Variations

Keema Back-scratch – You can add some water, milk, or coconut milk to the chief recipe and brand keema curry. Add some heavy cream to the ready back-scratch for a richer version.

With Peas -Add some green peas to brand Keema Matar.

With Chicken Liver – Add some chopped chicken liver and make Keema Kaleji.

You tin can also add together greens like methi and palak while making keema masala.

Veggies like capsicum (shimla mirch) and potatoes (aloo) can also be added to keema curry.

Add some pav bhaji masala to  brand tawa keema.

You tin also top it over pizza or mix some with spaghetti.

If looking for a vegetarian version, apply soya granules in place of craven mince to make soya keema masala.

Serving Suggestions

Chicken Keema Masala can be served with whatever Indian bread. Roti, Tawa Paratha, Naan, Garlic Naan, Rumali Roti, or fifty-fifty Laccha Paratha goes well with it.

You lot can also serve it with Pav, Sourdough Bread, Dinner Rolls, or any other Bread.

Keema Pav is a very popular combination. Dal Rice and Keema is besides a favorite combination of mine and believe me, is a very satisfying meal.

Brand sure to serve some onion slices and lemon wedges along with information technology for a delicious meal.

Storage Suggestions

Chicken Keema Back-scratch stays good in the refrigerator for about 3 to v days. Store it in an airtight container.

You tin can freeze it for upward to ii months in freezer-safe containers or aught-lock freezer bags.

To reheat, thaw the frozen curry in the refrigerator overnight and oestrus it in the pan or microwave. If the keema has stale out, so splash some h2o while reheating information technology.

If reheating in a microwave, then scoop out the cold gravy in a microwave-safe bowl, sprinkle some water & heat on loftier for 2 mins. Give the back-scratch a stir and micro for some other ii minutes.

Y'all Might Also Like

• Kolhapuri Egg Curry (Anda Rassa)

• Tamil Nadu Style Chicken Salna

• Spicy Andhra Fashion Craven Curry (Kodi Kura)

• Goan Shrimp Vindaloo (Prawn Vindaloo)

Recipe Card

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• ▢ 2 tablespoons vegetable oil
• ▢ 2 tablespoons ghee
• ▢ 2 whole dark-green cardamoms
• ▢ 1 inch piece of cinnamon stick
• ▢ two-3 clove
• ▢ 1 cup chopped onions
• ▢ two teaspoons ginger garlic paste
• ▢ i loving cup finely chopped tomatoes
• ▢ ½ loving cup plain yogurt (dahi) (whisked)
• ▢ 5-half dozen green chilies (slit Into half)
• ▢ 2 tablespoons coarsely basis coriander seeds
• ▢ i teaspoon turmeric pulverisation
• ▢ 2 teaspoons Kashmiri red chili powder
• ▢ i teaspoon black pepper powder
• ▢ ane teaspoon cumin powder
• ▢ 1 pound chicken mince (500 g)
• ▢ ii teaspoons common salt (or to taste)
• ▢ ½ cup chopped mint leaves
• ▢ ii tablespoons Kasuri methi
• ▢ ½ cup chopped green onions (scallions)
• ▢ ii inch slice of ginger (julienned)
• ▢ 2 tablespoons freshly squeezed lime juice
• ▢ ½ teaspoon garam masala powder
• ▢ 2 tablespoons chopped cilantro (coriander leaves)

Cook Mode Prevent your screen from going dark

• Rut vegetable oil and ghee in a pan over medium-loftier heat.

• Once the oil is hot, add green cardamoms, cinnamon, and cloves and saute for 3-4 seconds.

• Add onions and fry until they turn golden brown in color (half-dozen-viii minutes). Stir often while frying.

• Now add ginger garlic paste and fry until the onions turn dark brown in colour (four-5 minutes), stirring oft.

• Add tomatoes and yogurt and cook for 2-3 minutes until the tomatoes are mushy. Keep mashing the tomatoes from the back of the ladle while cooking.

• Now add dark-green chilies, coriander seeds, turmeric powder, Kashmiri red chili powder, black pepper powder, and cumin powder and cook until the oil separates from the sides of the pan (3-4 minutes). Stir continuously while frying.

• Add chicken mince and salt and mix well.

• Notation – I buy craven mince from a local butcher and hence rinse information technology in a fine-mesh strainer. If you are buying the packaged mince, there is no demand to rinse information technology.

• Reduce the estrus to low.

• Cover the pan with a lid and melt for xviii-20 minutes until the craven is cooked well. Stir 2-iii times while cooking. You tin can add some water if the mince is drying.

• Finally, add mint leaves, Kasuri methi, green onions, ginger, lime juice, and garam masala and mix well.

• Cheque for common salt and add more than if needed.

• Garnish with cilantro and serve hot.

Check for the instant pot recipe in the post.

Y'all tin also replace minced craven with ground turkey.

Calories: 293 kcal | Carbohydrates: 17 thou | Protein: 29 thou | Fat: 13 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 m | Cholesterol: 103 mg | Sodium: 1536 mg | Potassium: 802 mg | Fiber: 5 thou | Sugar: 7 g | Vitamin A: 834 IU | Vitamin C: 23 mg | Calcium: 107 mg | Iron: 2 mg

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