Chicken Keema Topping
A fiery and flavorful minced chicken topping, perfect for loading onto pizzas, naans, or even tacos. This quick North Indian keema is packed with spices and comes together in under 30 minutes for a versatile, protein-packed meal component.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or skillet over medium heat.
- c.Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and light golden brown.
- d.Add the ginger-garlic paste and finely chopped green chilies. Sauté for another 60 seconds until the raw aroma disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Stir in the tomato puree. Cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Add all the dry spice powders: turmeric, red chili, coriander, cumin, and salt. Mix well and cook for 30-45 seconds until the spices are fragrant.
- 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.
- c.Mix thoroughly to coat the chicken with the masala. Increase the heat to medium-high and cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- d.Ensure the chicken reaches an internal temperature of 165°F (74°C).
- 4
Step 4
- a.Finish and Garnish
- b.Continue to cook for another 2-3 minutes, allowing any excess moisture to evaporate. The final consistency should be semi-dry, perfect for a topping.
- c.Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves.
- d.Mix everything well and let the keema rest for 5 minutes for the flavors to meld before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use chicken thigh mince. Chicken breast mince works too but can be drier.
- 2Breaking up the mince thoroughly as soon as it hits the pan is crucial for a fine, non-lumpy texture.
- 3Don't skip the step of cooking the masala until oil separates; it's key to developing a deep flavor.
- 4For a classic 'Keema Matar', add 1/2 cup of frozen or fresh green peas along with the chicken.
- 5This topping can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Protein Swap
Replace chicken with minced lamb (mutton) for a classic Mutton Keema. Increase the cooking time by 10-15 minutes to ensure the lamb is tender.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use 400g of crumbled paneer or soya granules. Add them at step 3 and reduce the cooking time to 5-7 minutes.
Add CreaminessAdd Creaminess
For a slightly creamier texture, you can add 2 tablespoons of whisked full-fat yogurt along with the tomato puree. Cook until the oil separates.
Why this is on our healthy list.
High in Lean Protein
Chicken is an excellent source of lean protein, which is crucial for muscle growth, tissue repair, and maintaining a healthy metabolism.
Rich in B Vitamins
Chicken provides essential B vitamins like Niacin (B3) and B6, which help the body convert food into energy and support brain function.
Anti-inflammatory Spices
The use of spices like turmeric (containing curcumin) and ginger provides anti-inflammatory and antioxidant benefits, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Chicken Keema Topping (about 1/2 cup or 205g) contains approximately 280-320 calories, depending on the fat content of the minced chicken and the amount of oil used.