Keema (Ground) Chicken Recipe


Chicken Keema (Ground) Recipe

Bottle Gourd/Ghea with a Fierce Twist

Time to Prepare: 50 minutes

Serving Size: 4 people


  • 1 packet Chicken Mince (1 pound)
  • 2 Medium Onions finely chopped
  • 2 Medium Tomatoes finely chopped or ½ cup Ragu Tomato Sauce (Garlic &      Onion Flavor)
  • 1 tablespoon yogurt (optional)
  • 2 teaspoon cumin (Geera) powder
  • 2  teaspoon coriander powder
  • ½ teaspoon red chili powder or 3 green chilies finely chopped up
  • 2 dry red chilies
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika powder
  • ½ teaspoon Garam Masala
  • 1 teaspoon garlic paste
  • 2 teaspoon finely chopped ginger
  • ½ cinnamon stick
  • 1 cup frozen peas
  • 1 Boiled Egg or more if desired
  • 5 tablespoons of Olive Oil
  • ¼ cup of hot water
  • Handful of chopped fresh coriander leaves


  • In a  pan add 3 tablespoons oil, once heated add chopped onions.  Fry for two minutes.
  • Add Ground Chicken , water, 1 teaspoon salt, ½ teaspoon turmeric powder, cinnamon stick and dry chilies and sauté till golden brown.  Cover for 10 minutes and let it cook on  medium heat.
  • Add  garlic, ginger and mix in the mince.  Add the yogurt this helps tenderize the chicken.  Mix the ground chicken well and make sure the chicken is not clumped up.
  • Now add the tomatoes and mix well and cook for another few minutes.  Now add the remaining 2 tablespoons of  oil and all the remaining spices.  Cook about 20 minutes on medium heat.
  • Add  peas and let it cook on low heat for another 10 minutes.  If you see that the ground chicken is  sticking to the pot lower the heat and add a few drops of hot water and scrape the bottom of the pan and mix it up well.
  • Cover and cook till the water evaporates and the chicken is well done.
  • Garnish with chopped coriander leaves and slices of boiled egg.

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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