Leena Watts
Chicken keema is a simple, healthy, and delicious dish that is popular in India and Pakistan. It is made with minced chicken, onions, tomatoes, and spices, and can be served as a dry curry or with gravy. The dish is versatile and can be paired with various side dishes such as rice, roti, or naan. It can also be used as a filling for sandwiches, wraps, or samosas. Chicken keema is a great option for those looking for a flavorful and easy-to-make meal that can be customized to their taste preferences. In this paragraph, we will explore the key ingredients and steps to make a delicious and healthy chicken keema at home.
Characteristics and Values table for Chicken Keema
| Characteristics | Values |
|---|---|
| Main Ingredient | Minced chicken |
| Other Ingredients | Onions, tomatoes, spices, herbs, ginger, garlic, yogurt, lime juice, salt, oil, ghee, green chillies, coriander leaves, radishes, butter, garam masala, dry fenugreek leaves, cinnamon, cloves, cardamom, bay leaves, black peppercorns, cumin seeds, turmeric, red chilli powder, black pepper powder, Kashmiri chilli powder, coriander powder, cayenne pepper, kasuri methi, achar masala, meat masala, Shan Lahori Fish Mix, chicken broth, chicken stock |
| Origin | India, Pakistan, Bangladesh |
| Types | Dry, gravy, curry |
| Cooking Method | Stovetop, instant pot, pressure cooker |
| Nutritional Information | 499kcal, 12g carbohydrates, 33g protein, 37g fat, 18g saturated fat, 216mg cholesterol, 129mg sodium, 1142mg potassium, 4g fiber, 4g sugar, 1094IU vitamin A, 17mg vitamin C, 68mg calcium, 3mg iron |
| Serving Suggestions | Rice, roti, naan, paratha, bread, wraps, rolls, sandwiches, samosas, cutlets, biryani, pulav, sliders, sloppy joe, stuffed peppers, quesadillas |
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What You'll Learn
Chicken keema is a healthy dish
Chicken keema is a great source of lean protein and is low in fat, making it a healthy option for weight loss diets. The dish is typically made using dark meat chicken, which is coarsely ground to give it a hearty texture. Chicken is a healthier alternative to other meats that may be used in keema, such as mutton, beef, or lamb. It is also high in protein and low in fat, making it a nutritious addition to any meal.
The key to the flavour of chicken keema lies in the spices used. Aromatic spice powders such as meat masala or garam masala add a tangy finish to the dish. Whole spices like cinnamon, bay leaves, black cardamom, black peppercorns, cumin seeds, and cloves also enhance the flavour and give it a distinct aroma. The use of ghee instead of oil adds a super-intense nutty flavour to the dish.
Chicken keema is also a convenient option for meal prep and can be made in larger batches to be refrigerated or frozen for later. It is a versatile dish that can be used in various ways, such as stuffing for parathas, sandwiches, or rolls, or as a filling for samosas or wraps. The versatility of chicken keema makes it a popular choice for busy weeknights, as it can be prepared quickly without compromising on taste and nutrition.
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Ingredients and preparation
Chicken keema is a simple and easy-to-make dish that is healthy, delicious, and perfect for a weeknight meal. It is a hot and spicy Indian dish made with minced chicken, onions, tomatoes, and spices. Here is a detailed list of ingredients and preparation steps to make a delicious chicken keema:
Ingredients:
- Chicken: Use ground chicken or chicken mince, which is the star ingredient of this dish. You can use boneless chicken thighs or a mix of dark meat chicken mince and ground chicken breast. Chicken is a lean protein source, making it a healthier choice.
- Vegetables: Onions, tomatoes, and garlic are essential. You can also add ginger, green chilies, and cilantro (coriander leaves) for extra flavor and freshness.
- Spices: Use a blend of whole and powdered spices. Common choices include cinnamon, bay leaves, black or green cardamom, black peppercorns, cumin seeds, red chili powder or cayenne pepper, turmeric powder, and garam masala powder. You can also add cloves or black peppercorns for extra flavor.
- Dairy: Ghee or butter adds a nutty flavor to the dish. You can also add yogurt for a creamy consistency.
- Others: Depending on your preference, you can add starchy potatoes for a comforting taste. Additionally, you can use coconut milk or cashew milk to make a gravy version of the dish.
Preparation:
- Heat oil and/or ghee in a pan over medium-high heat. You can also add whole spices like cinnamon, cardamom, and cloves at this stage for extra flavor.
- Add chopped onions and fry until translucent or lightly browned. Then, add minced or grated garlic and ginger, and cook until fragrant.
- Add the dry spices and cook for a few minutes, stirring to prevent sticking. You can also add green chilies at this stage.
- Add the ground chicken and use a spatula to break it up, stirring it into the sauce. Fry until the chicken is no longer pink.
- Add water and bring to a boil. Cover and simmer on low heat for about 10 minutes.
- Add chopped tomatoes and cook until the oil separates. For a dry keema, cook until all moisture evaporates. For a gravy version, add coconut milk or cashew milk and cook until thickened.
- Finish with a sprinkle of garam masala and fresh cilantro (coriander leaves). Serve with Indian bread, rice, or use it as a stuffing in samosas or sandwiches.
Chicken keema is a versatile dish that can be adapted to your taste and preferences. Enjoy experimenting with different ingredients and serving options!
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Cooking methods
Chicken keema is a simple and easy-to-make dish that is popular in India and Pakistan. It is made with minced chicken, onions, tomatoes, and spices. Here is a step-by-step guide on how to make diet chicken keema:
First, prepare the ingredients: ground chicken, red onions, tomatoes, fresh herbs, and spices. You can use boneless chicken thighs and grind them yourself, or use store-bought ground chicken. For a healthier option, choose chicken thighs as they have more flavour and are less likely to overcook.
For spices, you can use a blend of whole and powdered spices such as cinnamon, bay leaves, black cardamom, black peppercorns, cumin seeds, coriander powder, red chilli powder, turmeric powder, and garam masala powder. You can also add green cardamom, cloves, and cinnamon for extra flavour. If you want a tangy finish, include some garam masala powder.
Now, heat oil in a pan over medium-high heat. You can use ghee instead of oil for a nuttier flavour. Once the oil is hot, add the whole spices and let them cook for a few seconds. Then, add diced onions and cook on medium to low heat until they become translucent. Add ginger and garlic paste and cook until fragrant. You can also add green chillies at this stage for some spice.
Next, add the ground chicken and crumble it with a spatula. Keep stirring the chicken and breaking it up until it is no longer pink. Add a splash of water if needed. Cover the pot and let the chicken cook on low heat for about 10 minutes, stirring occasionally.
After 10 minutes, remove the lid and add chopped tomatoes. Continue to cook until the oil begins to separate. Finally, add some yogurt and stir. Garnish with fresh cilantro leaves and serve warm with Indian bread, rice, or roti.
You can also make a gravy version of chicken keema by adding coconut milk or cashew milk and cooking until the curry thickens. Alternatively, you can keep it dry by cooking until all the moisture evaporates.
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Serving suggestions
Chicken keema is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:
With Rice
Chicken keema can be served over steamed basmati rice. To add some spice, sprinkle a few chopped green chillies on top. You can also serve it with jeera rice or plain rice. A side of kachumber and green chutney can complement the dish.
With Indian Flatbreads
Chicken keema can be scooped up with roti, paratha, or doughy naan. For an extra kick, serve it with a spicy garlic pickle on the side. You can also serve it with tandoori roti or butter naan.
As a Pizza Topping
Make a dry chicken keema and use it as a pizza topping with mozzarella cheese and your favourite pizza sauce for a spicy twist.
In Breads, Wraps & Burritos
Chicken keema can be used as a filling for sandwiches, wraps, burritos, or even tacos. It can also be stuffed into buttered and toasted dinner rolls (Keema Pav), a popular street food in Mumbai, India.
With Dosa, Pav, or Chapati
Chicken keema can be served with dosa, pav (dinner rolls), or chapati. Sprinkle achar masala (methiya masala) on the keema before serving for added flavour.
As a Side
Chicken keema can be served as a side dish in an Indian meal. It can also be used as a stuffing in samosas, kathi rolls, or parathas.
With Pasta
Chicken keema can be served with spaghetti noodles or used to make desi keema pasta.
As a Curry
Chicken keema can be made into a saucy curry by adding coconut milk or cashew milk. It can be served with rice or roti.
Feel free to experiment with different serving suggestions to find your preferred way of enjoying chicken keema!
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Storage and reheating
Chicken keema is a delicious and versatile dish that can be enjoyed as part of a healthy diet. It is easy to make and reheat, and it can be stored for several days, making it a convenient option for meal prep.
When storing chicken keema, it is important to let it cool down to room temperature first. Then, transfer the keema to an airtight container and store it in the refrigerator. It can be kept in the fridge for up to 3 days.
To reheat the chicken keema, take it out of the fridge and defrost it if frozen. Place the desired portion in a microwave-safe bowl and heat it in the microwave for a couple of minutes until warmed through. Alternatively, you can reheat it on the stovetop. Simply place the keema in a pan and heat it over medium heat, stirring occasionally, until it is heated thoroughly.
Chicken keema can also be frozen for longer-term storage. To do this, let the cooked keema cool completely, then transfer it to freezer-safe containers or bags. Label the containers with the date and store them in the freezer for up to 3 months. When you're ready to enjoy the frozen keema, simply defrost it in the refrigerator overnight or run the container under warm water to loosen the frozen block before transferring it to a pan or microwave-safe bowl for reheating.
It's important to note that food safety guidelines should always be followed when storing and reheating chicken keema to prevent foodborne illnesses. Ensure that the dish is cooled, covered, and refrigerated promptly, and always reheat it thoroughly until it is piping hot.
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Frequently asked questions
You will need ground chicken, onions, tomatoes, and spices. You can also add garlic, ginger, and cilantro.
You can use a blend of whole and powdered spices. Whole spices can include cinnamon, bay leaves, black cardamom, black peppercorns, cumin seeds, and cloves. Powdered spices can include coriander powder, red chilli powder, turmeric powder, and garam masala powder.
First, heat oil in a pan over medium-high heat. Add the whole spices and let them cook for a few seconds. Then, add the onions and cook until translucent. Next, add the garlic and ginger, followed by the dry spices. Finally, add the ground chicken and cook until no longer pink, breaking it up with a spatula.
Chicken is a lean meat, so it is already a healthy option. However, you can control the amount of oil and ghee used in the recipe to make it more suitable for a weight loss diet.
Chicken keema goes well with Indian bread such as naan, roti, or paratha. It can also be served with rice or stuffed into vegetables or sandwiches.
