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
- 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)
- 1 tablespoon Ginger-garlic paste (adrak-lahsun paste)
- 1, finely chopped Green chilli (hari mirch)
- 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)
Step-by-step instructions
Step 1 · Heat mustard oil in a heavy-bottomed kadhai or pan
Heat mustard oil in a heavy-bottomed kadhai or pan. Once hot, add cumin seeds and let them splutter.
Step 2 · Add finely chopped onions and sauté until golden brown on medium flame
Add finely chopped onions and sauté until golden brown on medium flame.
Step 3 · Mix in ginger-garlic paste and green chilli
Mix in ginger-garlic paste and green chilli. Sauté until raw smell disappears.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, turmeric powder, red chilli powder, and coriander powder. Cook until tomatoes soften and oil leaves the masala.
Step 5 · Add chicken mince and salt
Add chicken mince and salt. Mix well, breaking up lumps, and cook on medium-high heat until the chicken turns white.
Step 6 · Stir in green peas and 1/4 cup water
Stir in green peas and 1/4 cup water. Cover and cook on low flame for 5-7 minutes until chicken is cooked and peas are tender.
Step 7 · Sprinkle garam masala and fresh coriander leaves
Sprinkle garam masala and fresh coriander leaves. Give a final stir and cook uncovered for 1 minute.
Step 8 · Serve hot with phulka
Serve hot with phulka, roti, or brown rice for a wholesome lunch.
Why this recipe 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.
A note on tradition
Minced Chicken Keema is a beloved North Indian dish, often enjoyed during family gatherings and festive occasions like Holi and Eid. Its versatility allows it to be served in various forms—stuffed in paratha, rolled in roti, or as a main curry with rice. The use of local spices and fresh produce showcases the richness of Indian culinary traditions and regional flavors.