Creamy texture with a flavor packed tomato based gravy, this Chicken Keema Masala will soon become your go-to meal for every gathering. It is so easy and quick that you can count on it for busy days too. I have added a special spice in this Chicken Keema Masala that adds an amazing umami flavor to the dish. Watch the video to see how easy it is to prepare this minced meat chicken recipe.
Chicken Keema is minced or ground chicken that you can use to prepare several dishes. Chicken Keema Masala is a very popular dish in India and often found as a street food too. Serve with warm fluffy pav (mini buns) or paratha and enjoy it warm.
The ground chicken doesn’t need any marination, which makes the prep work very less and the dish comes together in less than 30 minutes.
I use one particular spice in this dish called Dagar ka Phool also known as pathar phool (stone flower in english) It makes the dish so robust with umami flavor.
What ingredient goes in Chicken Keema Masala
Like most Indian non veg dishes, you start with ginger garlic and chili paste. I prefer using fresh, as that adds more flavor and taste.
You then cook the onion and tomatoes with some whole spices (bay leaf, cinnamon stick, green cardamoms and clove) along with cumin and fennel seeds
I use tomato purée which adds the gorgeous rich red color to the keema masala.
Aromatic Earthy Spices
Apart from the usual cumin powder, coriander powder and chili powder, I also use dried fenugreek leaves (kasuri methi) for the beautiful floral perfume. You finish the curry with garam masala powder. And a little drizzle of heavy cream which turns the rich red into a beautiful saffron shade.
Don’t skip the tadka!
I like to drizzle a hot tadka (tempering)on the Chicken Keema Masala just before serving. You prepare the tadka with ghee, thinly sliced ginger, green chili, kasuri methi (dried fenugreek leaves) and dagar phool (stone flower).
This sizzling tadka makes the Chicken Keema Masala extra flavorful and so very tasty.
Dagar Ka Phool – Dagar Phool, is an exotic lichen also known as Black Stone Flower used in Indian cooking. On its own it doesn’t have a lot of flavor, but once you add in hot ghee, it bursts out into earthy umami aroma. Works amazing on any rich curry. Click here to buy
With some crunchy salad on the side, chicken keema is a hearty tasty meal paired with either paratha or bread.
What substitute can you use for Vegetarian version
There are several options you can choose from:
Scramble Tofu or paneer is a great option.
Finely chopped cauliflower with few more assorted veggies.
My favorite vegetarian option for the same dish is to use soya granules
I hope you will give this Chicken Keema Masala a try and don’t miss that tadka at the end. It is delicious and ridiculously easy to prepare.
- 1 red onion (6 oz/ 170 g), finely chopped
- 1 tomato (6 oz/ 170 g), finely chopped
- 1/2 inch ginger
- 3 cloves garlic
- 1 green chili
- 2 tablespoons mustard oil
- 2 small bay leaves
- 1 cinnamon stick
- 3 cloves
- 3 green cardamoms
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1 lb ground chicken
- 1 cup tomato puree
- 1 teaspoon sugar
- 2 and 1/2 teaspoon dried fenugreek leaves
- 1/4 cup heavy cream
- 1 teaspoon garam masala powder
- finely chopped cilantro leaves to add at the end
for the Tadka
- 1 inch fresh ginger
- 2 green chili
- 1 tablespoon ghee
- 1/2 teaspoon dried fenugreek leaves
- 1 teaspoon dagar phool (black stone flower)
Pound the garlic, ginger and green chili.
In a heavy bottom pan or skillet, pour the oil and heat it up.
Add the bay leaves, cinnamon stick, cloves and green cardamoms along with cumin seeds and fennel seeds and let it sizzle for 2 seconds
Then drop the garlic ginger green chili paste, sauté it around.
Add the chopped onion, season with salt and add the turmeric powder, stir around and sauté for 2 minutes.
Scatter the chopped tomato, and add all the spices' coriander powder, cumin powder and red chili powder. Sauté for 5 minutes, or until you see the oil separates from the side.
Drop the ground chicken and stir it around to break it down.
Add the tomato purée, mix it around and pour the water. Add more salt and sprinkle the dried fenugreek leaves.
Simmer for 5 minutes and then drizzle the heavy cream all around.
Sprinkle the garam masala powder and simmer for 2 minutes.
Add the chopped cilantro and mix it around.
For tadka, thinly slice the ginger and half the green chili.
In a tadka pan, heat the ghee, add the dried fenugreek leaves, black stone flower, ginger and green chili. Let it sizzle for few seconds and then pour the pipping hot tadka on the Chicken Keema Masala.
Enjoy it warm with your choice of bread.