Chicken Keema (Indian Style)

Chicken Keema is a flavorful north indian dish made with ground chicken and aromatic spices in a savory onion-tomato sauce. This one-pot keema chicken recipe is quite similar to how I make keema masala using minced meat.

It is an easy recipe that you can prepare on weeknight and pairs perfectly with indian flatbreads or with jeera rice. Whether you prefer stove-top cooking, instant pot, or pressure cooker, I've got you covered with instructions for each method.

Growing up, keema naturally meant mutton keema and was a regular on the dinner table. Chicken keema wasn't cooked a lot in form of a curry I began cooking dishes such as chicken kofta curry and chicken keema for my kids and it quickly became their favorite. This recipe is straightforward and uses basic ingredients. You can make it into a saucy curry or keep it on the drier side to suit your taste.

A word about Chicken Keema

In India, chicken keema is typically prepared using dark meat chicken. Depending on your dish, you can request the butcher to grind it coarsely or finely. My mom always insisted on coarse minced chicken because its texture is scoopable using a roti.

I prefer using coarsely ground chicken keema for this recipe, but since I don't have a meat grinder, it can be a bit of extra effort, especially on busy weeknights. So, I usually opt for store-bought ground chicken for convenience.

That said, when I have more time, I often process boneless, skinless chicken thighs in a food processor fitted with metal blades. I do this frequently for recipes like spicy chicken burgers, or chicken seekh kebab where texture makes a big difference.

Why I love this Recipe

• Quick Fix: Chicken keema is great for busy weeknights when I want a delicious meal without spending hours in the kitchen.
• Robust flavors - Thanks to bhunai (browning the chicken mince).
• Great for meal prep - I make the keema and keep refrigerated. I make several meals out of it throughout the week. See serving suggestions for few of my ideas.
• Versatility - This keema dish is incredibly versatile. I create various versions - from saucy curries to drier preparations, depending on how I want to use it.
• Comforting - Adding potatoes makes it truly more comforting.
• Family Favorite: It has become a loved dish in my household, enjoyed by all.

Ingredients

• Ground Chicken - Avoid using ground chicken breast, it tends to dry out during the bhunai(browning). You could use a mix of dark meat chicken mince and ground chicken breast.  
• Potatoes - I use russet potatoes. Use any starchy potato for a comforting taste. You could add baby potatoes too if you wish.
• Ginger, Garlic & Green Chillies - Pound all three together in a mortar pestle. I use indian green chillies and they are pretty hot. Or, you could use ginger-garlic paste and whole green chillies for mild heat.
• Onions - I prefer using red onions in my curries.
• Tomatoes - Simply make a puree of fresh tomatoes. Or you could use canned tomato sauce.

Top Tip

Take Time to Brown the Mince - Do not introduce wet ingredients like tomato puree, yogurt or water until the chicken keema has browned properly. It takes about 12-14 minutes for a pound of chicken keema to brown properly. As the keema sweats, it gives off its mositure and the fat renders, hence bumping up the flavor manifolds.I wrote in detail about stages of browning in the keema masala post. Though the browning time for chicken keema will be shorter, the process is almost the same.

How To Make Chicken Keema (Stepwise Pictures)

Preperation

1. Pull out the chicken keema from the refrigerator 20-30 minutes prior to cooking.
2. Chop the onions.
3. Add ginger, garlic and green chillies to a mortar pestle or a small blender jar and make a coarse paste. You could skip or reduce green chilies if making for kids.
4. Add roughly chopped fresh tomatoes to the blender jar and make a smooth puree.
5. In a small bowl, beat the yogurt.
6. Using a peeler, peel the skins of potatoes and cut them into small cubes.
7. Measure out the spices and keep ready.

Temper Oil & Brown Onions

8. To a heavy botton cooking pot, add mustard oil and heat up on low medium until slightly smoky.
9. Add the whole spices (image1) and immediately add ginger, green chilli and garlic paste (image 2). Fry the paste in oil for 20 seconds or so without letting it brown (image 3). You will smell a wonderful aroma.
10. Then, add the chopped onions (image 4). Fry the onions on medium heat for next 7-9 minutes or until they are golden brown (image5).
11. Introduce the ground chicken (image 6). Using a spatula break the mince and mix with the onions however make sure that small granules remain (image 7). Dont mash the keema.

Brown The Chicken Keema

12. In about 2-3 minutes you will notice that the chicken is changing color to pale brown. Keep stirring the keema intermittently to make sure its evenly browning.
13. In 5-6 minutes, you will start seeing a lot of chicken juices (image 8). Add the spice powders (except garam masala) and salt right now (image 9 & 10). Mix well with the chicken and continue to brown. For the the next 6-8 minutes we are going to brown the chicken keema on medium-high heat until all the moisture evaporates. Browning develops deep flavors and gives beautful color to this keema dish.
14. Slowly the moisture of the chicken will dry up and you will see that the keema will be shiny (image 11). At this point, if you make a well in the center of keema, you will see no juices releasing from the keema to cover the center of the pot (image 12).
15. You are ready to add tomatoes. Mix the tomatoes puree (image 13) with the keema and continue to fry for 3-5 minutes (image 14).
16. Next, reduce the heat to low and add the yogurt (image 15). Immediately start mixing and dont stop for next 2 minutes (image 16). This way the yogurt won't curdle. Keema will resemble a wet slurry now.
17. Mix in the potatoes if using (image 17), add hot water(image 18) and cover the pot (image 19). Let cook for 8-10 minutes or until the potatoes are cooked through (fork tender).

Tip - Don't let the potatoes get too soft else they will disintegrate and spoil the texture of keema.

18. Uncover, you will notice a thin, red hued layer of oil on top. Your chicken keema is ready. Finish with ginger julinnes, garam masala and fresh coriander leaves (image 20).

Using Instant Pot

Do steps 1-16 above on saute mode in IP. Add potatoes and water, pressure cook for high for 3 minutes with vent in sealing position. Let pressure release naturally for 5 minutes. Open the lid and finish the chicken keema with garam masala and cilantro leaves.

Using Pressure Cooker

Do steps 1-16 above in pressure cooker. Add potatoes and water, pressure cook for 5-6 minutes or 2-3 whistles. Let pressure release naturally. Open the lid and finish the chicken keema with garam masala and dhaniya patti (coriander leaves).

Recipe Tips

• Use a heavy pot - If you are cooking the keema without pressure cooker or Instant pot, choose a heavy pot. A heavy pot retains heat beauftifully and will immensely help in developing deep flavors from browning.
• Add vegetables - Use blanched green peas, diced carrots, bell pepper or small cauliflower florets to the keema to bump up nutrition.
• Consistency: Chicken keema can be made in various consistencies, from dry to saucy or a gravy version. Add water and adjust the cooking time to achieve the desired consistency.
• Add creaminess - While finishing the chicken keema, you could add some unsweetened coconut milk or a few tablespoons of heavy cream for a richer taste. Simmer for 3-5 minutes extra to allow the flavors to meld.