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Chicken Keema Recipe Pakistani

Chicken Keema Recipe Pakistani

A flavorful and easy-to-make Pakistani chicken keema recipe. Soft minced chicken cooked with aromatic spices, perfect with naan, roti, or rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Pakistani
Calories: 356
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g minced chicken fresh
  • 2 tablespoons cooking oil
  • 1 large onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Equipment

  • Large pan For Cooking
  • Wooden spoon or spatula
  • Knife For Chopping Vegetables
  • Cutting board

Method
 

Step 1: Heat Oil and Add Spices
  1. Pour some oil in a big pan and heat it on medium. Add cumin seeds and wait a few seconds until they start to crackle.
Step 2: Cook Onions
  1. Add chopped onions and cook them until they turn golden brown.
Step 3: Add Ginger, Garlic, and Green Chilies
  1. Put in ginger-garlic paste and green chilies. Cook for 1–2 minutes until you smell the nice aroma.
Step 4: Cook Tomatoes and Spices
  1. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes become soft and thick.
Step 5: Add Minced Chicken
  1. Add the minced chicken and mix gently. Cook on medium heat until the chicken is fully cooked and soft.
Step 6: Add Salt and Garam Masala
  1. Add salt and garam masala. Mix well and cook for 2–3 more minutes.
Step 7: Garnish and Serve
  1. Sprinkle fresh coriander leaves on top. Serve hot with naan, roti, or rice.
    Chicken Keema Recipe Pakistani

Notes

  • Use fresh minced chicken for best taste and tenderness.
  • Adjust green chilies according to your spice preference.
  • You can add a little water while cooking if the keema looks too dry.
  • Serve hot with naan, roti, or steamed rice for the best experience.
  • Garnish with fresh coriander just before serving to keep it fresh and colorful.
  • You can freeze leftovers in an airtight container for up to 2–3 days.
  • For extra flavor, add a pinch of garam masala at the end of cooking.