Chicken Keema Ghotala
A beloved Mumbai street food classic! Spicy minced chicken is cooked with aromatic spices and scrambled eggs, creating a rich, hearty, and flavorful dish. Perfect to scoop up with soft pav bread.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, mashing them with your spatula, until they break down completely and become pulpy.
- c.Add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the salt. Mix thoroughly.
- d.Continue to cook the masala for 3-4 minutes, stirring frequently, until it darkens in color and you see oil separating from the sides. This is crucial for a deep flavor.
- 3
Step 3
- a.Cook the Chicken Keema
- b.Add the minced chicken to the pan. Immediately start breaking it up with your spatula to prevent lumps from forming. Mix it well to coat with the masala.
- c.Increase the heat to medium-high and cook for 5-7 minutes, stirring continuously, until the chicken is no longer pink.
- d.Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes until the chicken is tender and the gravy has thickened.
- 4
Step 4
- a.Create the 'Ghotala'
- b.Uncover the pan. If using, add the butter and let it melt into the keema. Use your spatula to create a small well in the center of the mixture.
- c.Crack both eggs directly into the well. Let them set for about 30 seconds without stirring.
- d.Begin to gently scramble the eggs within the well. As they start to cook, gradually mix them into the surrounding chicken keema.
- e.Continue to stir and cook for 2-3 minutes until the eggs are fully cooked and integrated into the keema, creating a rich, scrambled texture.
- 5
Step 5
- a.Finish and Serve
- b.Sprinkle the garam masala and crushed kasuri methi over the dish. Stir well to combine all the flavors.
- c.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- d.Serve immediately with hot, butter-toasted pav, sliced onions, and lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, use a 'pav bhaji masher' to gently mash the keema and egg mixture in the final step. This helps create the classic 'ghotala' (messed up/scrambled) consistency.
- 2Ensure the masala is well-cooked until oil separates. This step, known as 'bhunao', is key to developing the deep, rich flavor of the dish.
- 3Don't overcook the eggs. They should remain soft and creamy, blending seamlessly with the keema rather than becoming dry and rubbery.
- 4Using minced chicken thigh meat will result in a more moist and flavorful keema compared to leaner breast meat.
- 5This dish tastes even better the next day as the flavors meld together. Reheat gently on the stovetop.
Adapt it for your goals.
Vegetarian
Replace the chicken keema with crumbled paneer or soya granules. If using soya, soak it in hot water first and squeeze out the excess water before adding.
With MuttonWith Mutton
Substitute chicken with mutton keema. You will need to increase the cooking time in step 3 to about 25-30 minutes to ensure the mutton is tender.
Added VeggiesAdded Veggies
Add 1/2 cup of green peas (matar) along with the chicken keema for extra texture and nutrition.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Combining chicken and eggs, this dish provides high-quality protein essential for muscle repair, growth, and overall body function.
Immunity Boosting Spices
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant properties that can help support a healthy immune system.
Rich in Iron
Chicken is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Frequently asked questions
One serving of Chicken Keema Ghotala (approximately 275g, without pav) contains around 400-450 calories, depending on the fat content of the chicken and the amount of oil used.