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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the curd, coriander powder, cumin powder, turmeric, salt, and Kashmiri chilli powder in a bowl. Whisk until smooth and well combined. Set aside.
Heat oil in a kadai or heavy-bottomed pan over medium heat.
Add cumin seeds, black peppercorns, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the chopped onions and cook over medium-high heat until softened and lightly golden around the edges.
Add the ginger, garlic, and green chillies. Sauté for 1–2 minutes until the raw smell disappears.
Add the chopped tomatoes and half of the fresh coriander. Cook until the tomatoes soften and the oil begins to separate from the masala.
Turn the heat to low. Stir in the prepared yogurt spice mix continuously for 1–2 minutes. Cook until the oil separates from the masala again.
Add the chicken mince and mix thoroughly into the masala. Cook over medium-low heat, breaking up any lumps with a spatula until the chicken changes colour.
Pour in hot water, stir well, and bring to a boil.
Lower the heat, cover, and simmer for 10–15 minutes, stirring occasionally, until the chicken is cooked through.
Remove the lid and stir well. Add the remaining chopped coriander, slit green chilli, garam masala, and ghee or butter.
Cover and cook on low heat for another 3–4 minutes.
Turn off the heat and let it rest, covered for 5 minutes before serving.
Serve hot with lemon wedges and sliced red onions alongside pav, roti, naan, or rice.
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Coarsely minced chicken yields a better, more rustic texture. Avoid grinding it too fine into a paste.
Substitute chopped ginger and garlic with 1 tbsp ginger-garlic paste, or replace fresh tomatoes with ½ cup tomato purée.
Adjust green chillies according to your taste. Kashmiri chilli powder adds a vibrant red colour without excessive heat.
Always lower the heat before adding the yogurt mix, and stir constantly for the first minute to keep the gravy smooth.
Keema tastes even better the next day! Use leftovers to make sandwiches, stuffed parathas, or wraps, or toss with cooked rice for a quick keema pulao. Remove whole spices before using as a filling.
Can I use mutton instead of chicken?
Yes, you can substitute chicken with mutton for a traditional keema masala. Cooking time will vary.
How can I prevent the yogurt from curdling?
Lower the heat before adding the yogurt mix and stir constantly for the first minute.
What can I serve with Chicken Keema Masala?
Serve it with pav, roti, naan, or rice along with lemon wedges and sliced red onions.
Can I make this dish less spicy?
Adjust the amount of green chillies and use less Kashmiri chilli powder to reduce the spice level.
How can I use leftovers?
Leftovers can be used in sandwiches, stuffed parathas, wraps, or tossed with rice for a quick keema pulao.
