Keema (Ground) Chicken 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.


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