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+ servings

Indian Minced Chicken Recipe

How to make the best Chicken Keema Ever
Course Curry
Cuisine Indian
Keyword chicken, keema
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 168kcal


  • ½ Kg Minced Chicken
  • 4 Large Onions-Chopped
  • 6 Tomatos-Chopped
  • 1 ½ Cup Yogurt
  • 1 Inch Ginger-Chopped
  • 4 Garlic Cloves-Chopped
  • 2 Green Chillies-Slit lengthwise
  • ½ teaspoon Chilli Powder
  • ½ teaspoon Black Pepper
  • Juice of 1 lemon
  • 2-3 tablespoon of Chopped Coriander for Garnish
  • Salt To Taste about 1 ½ tbsp



  • Roast all the masalas at low heat in a flat pan till fragrant.
  • Set aside.Once cool, powder them or pound in a pestle and mortar.
  • Heat the oil in a pan on medium-high flame.
  • Once the oil is hot and simmering, add the onion,ginger,garlic and green Chillies.Keep and eye on it and keep sautéing for about 15-20 minutes till the onions loose all water and start to turn brown.
  • Reduce the flame to low, add the ground spices.Saute for 20 seconds and incorporate in the onions.
  • Add the chopped tomatoes with their water next and keep cooking till the tomatos soften and turn mushy.If the mixture is burning, add a splash of water.This should take another 10 minutes.
  • Add yogurt in 3 batches.Mixing well every time you add the yogurt.Cook for about 2 minutes.
  • Next add in the chicken keema and with your ladle break any clumps and mix well.Do this step quickly before the chicken starts to cook to avoid lumps.
  • Add water if required, cook the chicken in the spices for about 10-15 minutes till the curry starts to simmer.Once it simmers(bubbles on the surface) cook for another 5 minutes to ensure its done.
  • Finish with juice of one whole Lemon and Coriander Leaves.


Replace with Garam Masala or Curry powder in a pinch.


Sodium: 80mg | Calcium: 117mg | Sugar: 8.3g | Fiber: 2.4g | Potassium: 605mg | Cholesterol: 51mg | Calories: 168kcal | Saturated Fat: 1g | Fat: 2.8g | Protein: 22.4g | Carbohydrates: 12.3g | Iron: 1mg