Chicken Keema Kaleji

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

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 flavorful delight.


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


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

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

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

  5. Mix in the chopped tomatoes until they become mushy.

  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.

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

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

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

  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.

  11. Add dry fenugreek leaves and garam masala powder and mix.

  12. Garnish with fresh coriander leaves.

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.

Leena Kohli
Recipe by

Leena Kohli


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