Minced Chicken Keema
Lunch • India
How to Make Minced Chicken Keema (Traditional & Healthy Version)
Minced Chicken Keema is a classic North Indian dish that brings together the warmth of traditional spices and the satisfying texture of lean chicken. Known as 'keema' in Hindi, this dish has been a staple in Indian households, especially in Punjab and Delhi, where it is enjoyed with phulka, roti, or basmati rice. The balance of aromatic garam masala, fresh ginger-garlic paste, and sweet green peas (matar) infuses each bite with authentic Indian flavors. Chicken keema is not only delicious but also versatile—served as a main course for lunch, stuffed into parathas, or used as a filling for pav during festive occasions like Holi and Eid. The health-conscious version of this recipe uses minimal oil and lean chicken mince, making it a perfect fit for calorie trackers and those seeking a protein-rich Indian lunch. Its popularity has only grown with the increasing demand for quick, healthy, and flavorful recipes that celebrate Indian spices and culture. Whether you prepare it for a family get-together or as a comforting weekday meal, Minced Chicken Keema is sure to become a favorite in your kitchen, offering a taste of North India's culinary heritage.
Ingredients(for 1 medium bowl (approx. 200g))
- 250 grams Lean chicken mince (murgh keema)
- 1 medium, finely chopped Onion (pyaz)
- 1 large, finely chopped Tomato (tamatar)
- 1/2 cup Green peas (matar) - optional
- 1 tablespoon Ginger-garlic paste (adrak-lahsun paste)
- 1, finely chopped Green chilli (hari mirch) - optional
- 1/2 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Cumin seeds (jeera)
- to taste Salt (namak)
- 1 tablespoon Mustard oil (sarson ka tel)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhaniya) - optional
Instructions
- 1
Heat mustard oil in a heavy-bottomed kadhai or pan. Once hot, add cumin seeds and let them splutter.
2 minutes
Ensure oil is properly heated to remove the raw flavor of mustard oil.
- 2
Add finely chopped onions and sauté until golden brown on medium flame.
4 minutes
Stir frequently to avoid burning and get even browning.
- 3
Mix in ginger-garlic paste and green chilli. Sauté until raw smell disappears.
2 minutes
This step enhances the flavor base for keema.
- 4
Add chopped tomatoes, turmeric powder, red chilli powder, and coriander powder. Cook until tomatoes soften and oil leaves the masala.
5 minutes
Mash tomatoes gently for a smoother gravy.
Why This Dish is Healthy
This keema recipe uses lean chicken and minimal oil, ensuring a lower calorie count without compromising flavor. It's high in protein, moderate in carbs (from peas and tomatoes), and contains healthy fats from mustard oil. The dish is rich in micronutrients from vegetables and spices, making it ideal for weight management, muscle building, and overall wellness.
Minced Chicken Keema is packed with lean protein, making it excellent for muscle repair and satiety. The inclusion of green peas adds dietary fiber, vitamins A, C, and K, and essential minerals like potassium and magnesium. Mustard oil offers healthy fats, while the fresh coriander and spices contribute antioxidants. This recipe is low in saturated fat and can be made gluten-free if served without wheat-based breads.
Pro Tips
- 💡Tip 1: Use freshly ground garam masala for enhanced aroma.
- 💡Tip 2: Marinate chicken mince with a pinch of salt and haldi for 10 minutes for extra tenderness.
- 💡Tip 3: Always cook keema on medium-high flame initially to lock in juices.
Storage & Serving
Store cooled keema in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to retain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
