Go Back

Chicken Keema

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Servings 4


  • 2 tbsp oil canola, sunflower or vegetable
  • 1 1/2 medium sized onion chopped in half rings
  • 2 tsp ginger/garlic paste can be found in any Indian/Pakistani grocery store. Alternatively, just use 1 tsp crushed ginger and 1 tsp crushed garlic
  • 3 cloves
  • 2 black cardamom pods
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp cumin powder
  • 2 lbs ground chicken or beef
  • Salt to taste
  • 3 tomatoes de-seeded and roughly chopped
  • 1/4 tsp garam masala powder optional
  • 1 green chili finely diced (optional)
  • 1 tbsp cilantro finely diced (optional)


  • Heat oil in a medium-sized, deep non-stick pan. Add chopped onions and brown them on medium-low heat till they are limp, about 20 minutes.
  • Add the ginger/garlic paste and stir for a few seconds on low heat.
  • Add ground spices and let them simmer for a few seconds.
  • Add ground meat, salt and tomatoes. Stir till well-mixed and cover with lid. Cook on medium-low heat for 15 minutes.
  • Remove lid and stir for an additional 10 minutes to let the water dry out. Remove from heat.
  • Dust with a pinch of garam masala and garnish with finely chopped green chillies and cilantro.


Serve with rice or roti/chapati. In this case, we had it with a delicious batch of bhatooras.
Keyword gluten free, ground meat