Chicken Kheema, aka Chicken Keema, is an Indian Ground Chicken Recipe
Want a versatile recipe? It doesn't get better than this kheema recipe. It pairs well with tacos, dosa, pav/bread, or with warm naan.
Why You'll Love It- Easy, meal-prep friendly, healthy, and tasty!
- beefsteak tomato
- ground chicken (minced meat)
- garam masala
- tomato paste
- red chili powder
- coriander powder
- turmeric powder
- fresh cilantro
Saute onions until golden brown
Add the tomatoes once the onions have finished cooking.
Add the spices, garlic, ginger, and some cilantro. Mix and cook for about 2-3 minutes.
Add the ground chicken to the pot and begin to break it apart with the back of a spatula or a meat mincer.
Cook until all of the water has evaporated and you can see oil separation.
Expert Advice-I like to cook it uncovered and on medium/high heat the whole time.
Pair it with...
- Healthy Kheema Pizza
- Kheema Samosa stuffed inside your favorite wrapper (or try this for ease)
- Kheema Tacos Pictured Below
- Chicken- you can use ground turkey but be sure to add extra fat. I do this by adding butter and oil.
- Tomato- Feel free to use 12oz can of petite diced tomatoes for every 1 large beefsteak tomato.
- Vegetarian- Use paneer instead of ground chicken
- Kheema Matar- This recipe is sometimes made with peas or potatoes. Feel free to add either or to this recipe.
- Use a generous amount of oil from the beginning of the cooking process.
- Do not use a lid during the cooking process
- Add cilantro early on and on top of the dish for extra flavor
Indian Chicken Kheema Recipe
- 1 lb ground chicken
- 1 tablespoon ginger, fresh and grated
- 1 tablespoon garlic, fresh and minced
- 1 teaspoon turmeric powder
- 2 tablespoon coriander powder
- 1-2 tablespoon garam masala
- 1 large onion, finely chopped, grated, or food processed
- 1 large beefsteak tomato, finely chopped
- 1 tablespoon tomato paste
- red chili powder
- chopped cilantro
- Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
- Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
- Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the "stringed" meat look before cooking.
- Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP: flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
- Continue to mix frequently for an additional 7-10 minutes on medium heat.
- Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
- Garnish with the rest of the cilantro and serve.
- Enjoy as a taco stuffing, with wraps, as is with naan, or on top of pizza.
The two words are the same but just spelled differently when translated to the english wording. Many dialects are present throughout India and some have a heavy pronunciation of the "H" where as others do not.
ou sure can, but there needs to be many changes to the recipe such as fats and water since turkey is a lot more dry.
My go to locations include Target, Whole Foods, or Trader Joes.
It doesn't have a sweet flavor so it gives more flavor without the sweetness.
You can! Use your favorite kind :).
Other Chicken Recipes...
Growing up, my Dad made lamb or goat keema often, but I always chose the chicken alternative. It was a special dish because ground chicken was not always available where we lived. I remember he bought a meat grinder that affixed to a table top when I was in grade school just to make recipes like this happen. Definitely appreciate his efforts for good food!