Chicken Keema Curry
Tender minced chicken simmered in a rich, aromatic gravy of onions, tomatoes, and fragrant Indian spices. This hearty curry is a North Indian classic, perfect for scooping up with warm naan or roti.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Temper Spices & Sauté Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods.
- c.Allow the spices to sizzle for about 30-40 seconds until they become fragrant. This is called 'tadka' or tempering.
- d.Add the finely chopped onions and sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for developing the rich, sweet base of the curry.
- 2
Step 2
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- c.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30-45 seconds to toast the spices without burning them.
- d.Immediately add the tomato puree and salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
- 3
Step 3
- a.Cook the Minced Chicken
- b.Add the minced chicken to the pan. Increase the heat to medium-high.
- c.Using your spatula, break up any lumps and mix the chicken thoroughly with the masala. Continue to cook for 5-7 minutes, stirring continuously, until the chicken is no longer pink and is well-browned.
- 4
Step 4
- a.Simmer the Curry
- b.Pour in 1 cup of hot water and stir everything together, scraping the bottom of the pan to release any flavorful bits.
- c.Bring the curry to a rolling boil, then reduce the heat to low.
- d.Cover the pan with a lid and let it simmer gently for 15-20 minutes. This allows the chicken to become tender and absorb all the flavors of the gravy.
- e.Stir once or twice during simmering to prevent sticking.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and the crushed kasuri methi (dried fenugreek leaves).
- c.Garnish generously with fresh chopped coriander leaves.
- d.Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
- e.Serve hot with roti, naan, pav (bread rolls), or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use minced chicken thigh meat, as it's more succulent than breast meat.
- 2Don't rush the process of browning the onions. A deep golden color is essential for the authentic taste and color of the curry.
- 3Use a potato masher to break up the minced chicken in the pan for a finer, more uniform texture.
- 4Toasting the powdered spices on low heat for a short time 'blooms' their flavor, making the curry more aromatic.
- 5For a creamier gravy, you can add 2-3 tablespoons of whisked full-fat yogurt or a splash of heavy cream after the tomatoes have cooked down.
- 6The curry's flavor deepens overnight. Leftovers stored in an airtight container in the fridge for up to 3 days are often even more delicious.
Adapt it for your goals.
Keema Matar
Add 1/2 cup of frozen or fresh green peas along with the hot water in Step 4 and simmer until the peas are tender.
Spicier VersionSpicier Version
Increase the amount of red chili powder to 1.5 tsp and add one more slit green chili for extra heat.
Dhaba Style KeemaDhaba-Style Keema
Use ghee instead of oil and add a pinch of asafoetida (hing) with the whole spices for a more robust, rustic flavor.
With Bell PeppersWith Bell Peppers
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions to add a subtle sweetness and texture.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Anti-Inflammatory Spices
The curry contains turmeric, ginger, and garlic, all of which are known for their powerful anti-inflammatory and antioxidant properties that help combat oxidative stress.
Boosts Metabolism
Spices like cumin and chili powder contain compounds that can slightly increase metabolic rate and improve digestion, aiding in overall gut health.
Supports Immune Function
The combination of spices, along with zinc from the chicken, contributes to a stronger immune system, helping the body fight off infections.
Frequently asked questions
Yes, Chicken Keema Curry can be a healthy dish. It's a great source of lean protein from the chicken. The use of various spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant benefits. To make it healthier, use minimal oil and pair it with whole wheat roti or brown rice.