Chicken Keema Kaleji

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Leena Kohli (@leenakohli)
4.6
From 5 ratings

Chicken Keema Kaleji is a delightful dish that complements soft pav bread, warm roti, or fluffy rice. Whether planning a casual lunch or a cozy dinner with friends and family, this recipe will surely please everyone. Bursting with aromatic spices like fenugreek leaves and garam masala, each bite is a...

Chicken Keema Kaleji  recipe
Prep Time
10min
Cook Time
30min
Total Time
40min

Ingredients

4 Servings
  • Chicken Mince (Keema)
    Chicken Mince (Keema)
    500g
  • Chicken Liver (Kaleji) (cleaned and diced)
    Chicken Liver (Kaleji) (cleaned and diced)
    250g
  • Mustard Oil
    Mustard Oil
    1/2cup
  • Coriander Seeds
    Coriander Seeds
    1tbsp
  • Black Peppercorns
    Black Peppercorns
    1/2tsp
  • Bay Leaves
    Bay Leaves
    2
  • Dry Red Chillies
    Dry Red Chillies
    2
  • Black Cardamoms
    Black Cardamoms
    2
  • Ginger Garlic Paste
    Ginger Garlic Paste
    1tbsp
  • medium-sized Onions (Finely chopped/ground)
    medium-sized Onions (Finely chopped/ground)
    3
  • medium-sized Tomatoes (finely chopped/ground)
    medium-sized Tomatoes (finely chopped/ground)
    4
  • Green Chillies (slit)
    Green Chillies (slit)
    2
  • Kashmiri Red Chilli Powder
    Kashmiri Red Chilli Powder
    1tbsp
  • Salt
    Salt
    1tbsp
  • Turmeric
    Turmeric
    3/4tbsp
  • Red Chilli Powder
    Red Chilli Powder
    1tsp
  • Coriander Powder
    Coriander Powder
    1tbsp
  • Nutmeg Powder
    Nutmeg Powder
    1/2tsp
  • Curd
    Curd
    1/2cup
  • Dry Fenugreek Leavers (Kasuri Methi)
    Dry Fenugreek Leavers (Kasuri Methi)
    1tbsp
  • Garam masala Powder
    Garam masala Powder
    1tsp

How to make Chicken Keema Kaleji

  1. Step 1

    Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke. Turn off the heat and let it cool.

  2. Step 2

    Reheat the mustard oil over medium-high heat. Add coriander seeds, black peppercorns, bay leaves, dry red chillies, and black cardamoms and allow them to splutter.

  3. Step 3

    Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell subsides.

    Step 1.1: Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell subsides
  4. Step 4

    Add ground onions and cook for 7-8 minutes until golden brown.

    Step 1.1: Add ground onions and cook for 7-8 minutes until golden brown
    Step 1.2: Add ground onions and cook for 7-8 minutes until golden brown
  5. Step 5

    Mix in the chopped tomatoes until they become mushy.

    Step 1.1: Mix in the chopped tomatoes until they become mushy
  6. Step 6

    Add green chillies, kashmiri red chilli powder, salt, turmeric, red chilli powder, coriander powder, and nutmeg powder. Mix well and cook until the oil releases to the surface.

    Step 1.1: Add green chillies, kashmiri red chilli powder, salt, turmeric, red chilli powder, coriander powder, and nutmeg powder
  7. Step 7

    Add curd, mix well and cook for a few more minutes.

    Step 1.1: Add curd, mix well and cook for a few more minutes
    Step 1.2: Add curd, mix well and cook for a few more minutes
  8. Step 8

    Add the minced chicken and cook for 5-6 minutes until it changes colour and is no longer pink.

    Step 1.1: Add the minced chicken and cook for 5-6 minutes until it changes colour and is no longer pink
    Step 1.2: Add the minced chicken and cook for 5-6 minutes until it changes colour and is no longer pink
  9. Step 9

    Add the chicken liver (kaleji) to the pan, and mix it well. Cook for 3-4 minutes until the liver is lightly browned.

    Step 1.1: Add the chicken liver (kaleji) to the pan, and mix it well
    Step 1.2: Add the chicken liver (kaleji) to the pan, and mix it well
  10. Step 10

    Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the keema and kaleji are cooked through.

    Step 1.1: Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the keema and kaleji are cooked through
    Step 1.2: Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes until the keema and kaleji are cooked through
  11. Step 11

    Add dry fenugreek leaves and garam masala powder and mix.

    Step 1.1: Add dry fenugreek leaves and garam masala powder and mix
  12. Step 12

    Garnish with fresh coriander leaves.

Nutrition (per serving)

Calories

616.3kcal (30.81%)

Protein

50.5g (100%)

Carbs

9.0g (3.27%)

Sugars

3.0g (6%)

Healthy Fat

22.6g

Unhealthy Fat

9.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Mustard oil adds depth of flavour, but you can use any other cooking oil or ghee (clarified butter).

  2. If using mustard oil, ensure it is first heated until smoking, then cooled before adding other ingredients.

  3. Adjust the gravy's consistency by adding water as desired.

  4. Adjust the spice level to your liking by adding more or less chillies.

  5. The number of servings may vary based on the portion size served.

FAQS

  1. What is the best way to store leftover Chicken Keema Kaleji?

    To store leftover Chicken Keema Kaleji, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly on the stove or in the microwave.

  2. Can I make Chicken Keema Kaleji with ground turkey or beef instead of chicken?

    Yes, you can substitute chicken mince with ground turkey or beef in Chicken Keema Kaleji. However, keep in mind that the flavor profile will change slightly. Ensure that the cooking times are adjusted accordingly, especially if using leaner meats, to prevent them from drying out.

  3. What are some good side dishes to serve with Chicken Keema Kaleji?

    Chicken Keema Kaleji pairs wonderfully with soft pav bread, warm roti, or fluffy rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the rich flavors of the dish. For a complete meal, consider adding some pickles or a tangy chutney.

  4. Is Chicken Keema Kaleji suitable for a gluten-free diet?

    Yes, Chicken Keema Kaleji is naturally gluten-free as it does not contain any wheat-based ingredients. However, if you are serving it with pav or roti, make sure to use gluten-free alternatives. Always check the labels of any spices or condiments used to ensure they are gluten-free.

  5. How can I adjust the spice level in Chicken Keema Kaleji?

    To adjust the spice level in Chicken Keema Kaleji, you can modify the number of green chillies and the amount of red chilli powder used in the recipe. For a milder version, reduce these ingredients or omit them entirely. Alternatively, if you prefer a spicier dish, you can add more green chillies or a pinch of cayenne pepper.

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Leena Kohli

(@leenakohli)

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