Weeknight dinners in my house used to be all about speed — until I realized that a few pantry spices and some ground chicken could transform a basic meal into something deeply satisfying. That’s exactly what this Chicken Keema recipe delivers: bold, aromatic flavors layered with whole spices, ginger-garlic warmth, and just the right kick from green chilies.
It’s one of those dishes that tastes like you’ve simmered it for hours — but it’s actually ready in under 30 minutes. I often pair it with fluffy Authentic Basmati Rice or a chilled, creamy Green Goddess Salad to add balance and brightness to the spice.
What makes this recipe even more special is its adaptability. Whether you’re cutting carbs or meal-prepping for the week, chicken keema fits right in. Thanks to its lean protein and rich flavor profile, it’s also a great option for weight loss-friendly meals without compromising on taste.
In fact, 100 grams of ground chicken contains about 27 grams of protein — making this dish a muscle-building, metabolism-boosting powerhouse. The sizzling aroma of whole spices hitting hot oil? It never gets old.
Keema has deep roots in South Asian cuisine and has always been known as a comforting staple — but with a lighter, chicken twist, it’s becoming a go-to for modern, health-conscious home cooks too.
If you try this recipe, I’d love to hear your take on it — or your own tweaks!
Why You Will Love This Dish?
Whether you’re cooking for one or meal-prepping for the family, this recipe has earned its spot in my regular rotation. Here’s why it continues to shine in my kitchen:
- Perfect for Busy Days: I first made this during a hectic week when I wanted something homey without spending hours in the kitchen — now it’s my go-to fallback meal whenever life gets chaotic.
- Freezer-Friendly and Fuss-Free: This dish freezes beautifully! I always stash a portion away for lazy days, and reheating it makes lunch or dinner feel instantly sorted.
- Light but Satisfying: Switching to ground chicken instead of lamb or beef gave the dish a lighter feel, especially helpful after evening workouts when I want something hearty but not heavy.
- Flexible with Spices: I’ve tweaked the heat over time depending on who’s eating — it’s super forgiving, whether you prefer mild warmth or serious spice.
- High Protein, Guilt-Free Comfort: What I love most is how it satisfies cravings without the calorie overload. Thanks to the lean chicken, it’s packed with protein and perfect for anyone trying to eat clean or lose weight — without ever feeling like “diet food.”
Chicken Keema Recipe
Equipment
- Heavy-bottomed pan or kadhai
- Wooden spatula or spoon
- Chopping board and knife
Ingredients
Chicken:
- 2 pounds chicken mince
Ingredients for keema:
- 4 tablespoon oil
- 1 bay leaf
- 1 inch cinnamon stick
- 7 cloves
- 7 black peppercorn
- 2 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 2 cup chopped onions
- 2 teaspoon salt divided
- 2 – 4 chopped green chillies
- 1 tablespoon garam masala powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1 teaspoon red chilli powder
- ¼ cup yogurt
- ½ cup chopped coriander leaves
Instructions
- Heat oil in a pan and add bay leaf, cinnamon stick, cloves, and peppercorns.
- Sauté garlic and ginger for a minute until fragrant.
- Add chopped onions and cook until golden brown.
- Stir in green chilies and all ground spices. Cook for 2 minutes.
- Add chicken mince and 1 teaspoon salt. Cook until no longer pink.
- Mix in yogurt and cook on medium heat until oil separates.
- Add the remaining salt and chopped coriander leaves.
- Simmer for a few minutes and serve hot.
Nutrition
Tips For Next-Level Chicken Keema!
- Don’t skip whole spices at the start: blooming them in hot oil gives your keema that restaurant-style aroma and deep base flavor that ground spices alone can’t deliver.
- Cook the onions until they’re deeply golden, not just translucent: This is where a lot of the richness comes from — that slow caramelization makes a noticeable difference.
- Use full-fat yogurt and beat it well before adding: This helps it blend smoothly into the masala without curdling and adds creaminess without the need for cream.
- Let the chicken cook uncovered for a few minutes after adding yogurt: This helps the moisture evaporate, intensifies the masala, and gives a slightly roasted flavor.
- Finish with coriander leaves and a pinch of garam masala off the heat: It keeps the flavor bright and fresh rather than too cooked down or muted.
- If meal-prepping, slightly under-season and reheat with a splash of water or ghee: Flavors deepen as it sits, and this prevents it from drying out.
Quick Questions?
Q: Can I use ground turkey instead of chicken?
Ans: Absolutely! Ground turkey works just as well and has a similar lean, protein-rich profile — just make sure to adjust the cooking time slightly if it’s extra lean.
Q: How spicy is this recipe?
Ans: It has a medium level of heat, but you can easily adjust by reducing or increasing the green chilies and red chili powder based on your preference.
Q: What can I serve this with besides rice or roti?
Ans: Try it with Green Goddess Salad for a refreshing contrast or wrap it in lettuce cups or pita bread for a fun fusion twist.
Q: Can I make this ahead of time?
Ans: Yes, it actually tastes better the next day as the spices develop more. Store in an airtight container in the fridge for up to 3 days or freeze for longer.
Q: Is this dish good for weight loss?
Ans: Definitely! Ground chicken is high in protein and low in fat, and this dish uses minimal oil — it’s filling without being heavy.
