Description
Spicing up dinner with chicken keema brings pure protein-packed deliciousness straight to your table. Packed with lean protein and bold Indian-inspired flavors, this quick meal turns weeknight cooking into a delightful culinary adventure.
Ingredients
Scale
Main Ingredients:
- 2 pounds chicken mince
Spices and Seasonings:
- 1 tablespoon garam masala powder
- 1 tablespoon coriander powder
- 2 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1 teaspoon red chilli powder
Supporting Ingredients:
- 4 tablespoons oil
- 2 cups chopped onions
- ¼ cup yogurt
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 2–4 chopped green chillies
- ½ cup chopped coriander leaves
- 1 bay leaf
- 1 inch cinnamon stick
- 7 cloves
- 7 black peppercorns
Instructions
- Warm 4 tablespoons of oil in a large skillet over medium heat, then carefully drop in the bay leaf, cinnamon stick, cloves, and peppercorns to infuse your kitchen with an aromatic fragrance.
- Toss 2 tablespoons chopped garlic and 1 tablespoon chopped ginger into the pan, stirring constantly for 60 seconds until their sharp edges mellow and become wonderfully fragrant.
- Introduce 2 cups chopped onions to the spice-infused oil, stirring frequently and cooking for 7-8 minutes until they transform into a rich, golden-brown color.
- Scatter 2-4 chopped green chillies, 1 tablespoon garam masala, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder, and 1 teaspoon red chilli powder into the pan, stirring continuously for 2 minutes to awaken their deep, complex flavors.
- Crumble 2 pounds of chicken mince into the skillet, sprinkle 1 teaspoon salt, and stir, breaking up any large chunks until the meat loses its pink color and turns a uniform white, about 5-6 minutes.
- Pour in ¼ cup yogurt, reduce heat to medium-low, and gently stir, allowing the mixture to simmer until a thin layer of oil emerges around the edges, approximately 8-10 minutes.
- Sprinkle the remaining 1 teaspoon salt and ½ cup chopped coriander leaves, folding them into the keema with a soft touch.
- Let the keema rest and meld its flavors for an additional 3-4 minutes over low heat before serving piping hot.
Notes
- Swap ground chicken with turkey or plant-based protein for different diet needs.
- Adjust green chili amount to control spice level for your heat tolerance.
- Rinse chicken mince thoroughly before cooking to remove excess moisture and ensure better browning.
- For a low-carb version, serve the keema over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4 to 6
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg