Chicken/ Pakistani Food

Pakistani Chicken Karahi Qeema – Stir Fried Ground Chicken

chicken karahi qeema

Jump to the Instant Pot Tandoori Roast Chicken Recipe

You know how you feel when you keep meaning to call someone back, someone you really want to see/speak to, but somehow it doesn’t happen and then you run into them somewhere and are awkward and embarrassed? Well that’s how I feel right about now! I have been around though – there is this fun craft the girls I did this winter and my equally fun chat with Devina of My Little Pudding. At least I come bearing gifts – there is this delicious quick Chicken Karahi Qeema, and for those of you who don’t know her, an introduction to the talented Pakistani blogger Fatima from Fatima Cooks. I have been an admirer of hers for quite some time and was browsing her blog for dinner inspiration when I saw her Chicken Karahi Qeema recipe and I was sold. Frankly she had me at the no chopping onions bit. FYI when in my forgetful state I have thrown in a little onion it hasn’t been as good. Just sayin’

Chicken Karahi Qeema

A “karahi” for those of you who are wondering is basically a wok. It allows the food you are cooking to cook faster and gives it greater flavor than what would happen if you were to use a smaller pot. If you do not have a wok then use a larger saute pan for optimal results. What makes a Karahi of any kind tasty is the caramelising of tomatoes and that requires surface area (and sadly, oil). You can definitely dial it back, but the flavor will be mellower. My favourite thing to do is to just drain it out in the end by tilting the wok and pressing back on the ground beef with a slotted spoon. 

Serve the qeema with your flatbread of choice, some achar or pickled onions and raita. For a fun picnic lunch you can also roll it into a paratha and add your condiments of choice!

chicken karahi qeema


5 from 4 votes
Chicken Karahi Qeema
A stir fried chicken with tomatoes, ginger and chillies!
Ingredients
  • 1 lb ground chicken
  • 1/2 tsp kalonji/ nigella seeds
  • 1 tbsp ground garlic
  • 1 tbsp ground ginger minced is better if possible + a 1.5 inch piece cut into matchsticks for garnish
  • 4-5 to matoes finely diced
  • 1 tsp salt
  • 2-2.5 tsp red chilli powder
  • 1.5 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • green chillies 3-6 sliced lengthwise
  • handful of chopped cilantro
  • a squeeze of lemon juice optional
Instructions
  1. - Heat oil in a wok and add the nigella seeds
  2. - When they start to splutter then add the minced/ground ginger and garlic
  3. - Add the ground chicken and the spices and cook on high stirring frequently until the chicken is nicely browned (this is chicken though so it wont get dark like beef does)
  4. - Add the tomatoes, mix well. For quicker cooking cover the dish for a few minutes, this will soften the tomatoes
  5. - Uncover the dish and cook on high until the 'masala' becomes dry and the oil starts to rise. If this is not happening at all you may need to add more oil.
  6. - Add the garam masala, stir, check for seasoning.
  7. - Turn off the flame. Garnish with the chillies, ginger, and cilantro. squeeze over a little lemon juice if using.
Recipe Notes

Tip: Minced ginger is much better in this dish than ground, but if you are using ground try to make your own. Store bought ones usually have a lot of vinegar in them! If mincing is too much work then simply grate the ginger!

Hope you enjoy this Chicken Karahi Qeema !

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16 Comments

  • Reply
    MyNinjaNaan
    at

    GIRLFRIEND! This looks hella good!

    • Reply
      sarahjmir@gmail.com
      at

      Thanks my favourite ninja – you da best lol

  • Reply
    Eraj
    at

    No chopped onions? I’m in!
    Sounds good and super easy. Will try it soon and let you know how it goes!
    Glad you’re back 🙂

    • Reply
      sarahjmir@gmail.com
      at

      Thanks 🙂 its good to be back! I just posted a dessert that I think you might enjoy 🙂

  • Reply
    Amber
    at

    Noted the recipe. I will try it soon.

    • Reply
      sarahjmir@gmail.com
      at

      Thanks Amber!

  • Reply
    Zahra
    at

    I’m in the same boat as you when it comes to not having called my old friend the food blog. Keep coming back! The Karahi Keema sounds wonderful and this new mama can use quick recipes.

    • Reply
      sarahjmir@gmail.com
      at

      Thanks so much for popping by Zahra and for the encouragement! Ironically the last few weeks I have been MIA not for a lack of interest but because of technical difficulties (don’t get me started!)

  • Reply
    Amna
    at

    I just cooked this recipe and it is too good and very easy to make as well. Thank you for sharing it!

    • Reply
      sarahjmir@gmail.com
      at

      Thanks so much Amna for trying it! Happy that you guys enjoyed it 🙂

  • Reply
    pakistanirecipesinurdu
    at

    Wow, Good website for cooking I Love your way of cooking recipes making
    I am following you and another website I follow both are brilliant.
    Sharing link with you
    ( https://pakistanirecipesinurdu.wordpress.com/ ).
    In this website video available for making recipesss

  • Reply
    ralii56
    at

    Hi all! I am looking forward to trying this recipe. I like there is black seed here but I noticed there is no onion. Is that optional – would it ruin if I want to add?

    • Reply
      sarahjmir@gmail.com
      at

      Hi! You can add onion if you like! For beef it is necessary but the chicken keema seems to do okay without it too!

  • Reply
    Uzma
    at

    Hi! I’ve made this recipe many times and love it! Can I substitute the keema for boneless chicken? Don’t feel like keema today!

    • Reply
      sarahjmir@gmail.com
      at

      Hi Uzma!!! Am so so happy to hear you love it! Also so sorry I missed this – I can’t figure out if it would work or not but if you try it do keep me posted!

  • Reply
    Fatima
    at

    Thanks for the mention, Sarah! I’m glad my Karahi Keema gave you a good dose of inspiration! The easier prep (thanks to the lack of onions) makes this so so so easy! And you’re not even compromising on flavour. Win/win!

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