Chicken Keema Masala

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 Chicken Keema in my mind is the most modest & down-to-earth ingredient in the Indian Non-Veg category. It is soft & has very less fat (super lean) and the best part is that it cooks so so quickly. 

Making a chicken keema can just be a first step to multiple recipes but for this one I am going to stick to the basic Chicken Keema No-Gravy to go with Roti. 

What I used

  • 1 lb chicken Keema (Keema : Minced) - Get it from the butcher near you so that way they are fresh. I am not a huge fan of Minced Chicken from the frozen isle.
  • 1/2 red onion - finely chopped (super fine)
  • 2 tbsp Onion + Ginger + Garlic masala paste (The essential Odiya Masala Paste)
  • 1 tomato finely chopped
  • 1/2 cup mint leaves (Finely chopped)
  • 1/4 cup coriander leaves (Finely chopped)
  • Whole Garam Masala - 1 piece Cinnamon Stick + 2 Green Cardamoms
  • Salt + Turmeric + Kashmiri Red Chili powder (All per taste)
  • 2 tsp Chicken Masala (Any brand)
  • 1 tsp Garam Masala
  • Mustard Oil to cook the Keema
  • A stainless steel Kadhai
  • Wooden or Stainless steel spatula
Process

  • Heat oil in the Kadhai --> Roast the whole garam masala (Cinnamon stick & Cardamoms)
  • Add chopped onions & fry for 5 mins --> Add masala paste & salt & turmeric --> Fry till raw smell goes away 
  • Add tomatoes + chicken masala + Kashmiri chili powder --> Fry with wee bit water until all masala is cooked & oil seeps from the sides (You know the drill by now I think !!) 
  • Then add the chicken keema & give it a good mix --> Cover & cook for at least 15 minutes. 
  • If the chicken get dry & sticky, you may add wee bit water to help make the curry go (else it's not necessary). 
  • When the chicken is cooked --> Add the mint leaves & coriander leaves for that fresh fragrance
  • Cover the pan again & switch off heat. 
  • Keep it covered until ready to serve. 


    • I served this to the family on a chilly winter night with Rotimatic Rotis & Phulakobi Pakudi (Cauliflower Fritters) and it was a super hit even with the kids. 




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