Chicken Keema or Chicken Qeema is quick and convenient and with my tips below you can make a complex tasting one in under 30 minutes!
Although I love so very many Pakistani Chicken Recipes, Chicken Keema hasn't always been a natural favourite for me. I grew up with good ol' beef Aloo Qeema and all the chicken versions I had eaten seemed underwhelming.
Necessity is the mother of invention as and with family members who could not eat beef for health reasons I did some working - and reworking - to come up with this version that works with the natural flavours of chicken to create a Chicken Keema Recipe that is actually delicious!
The Flavours of this Chicken Keema
Chicken itself has a mild savoury quality so in this recipe I have built on that with warming whole spices, that depth from light bronze edged onions, the obligatory ginger and garlic and the desi trifecta of namak-laal mirch- haldi.
The combination of these spices in this Chicken Keema Recipe create a base that is familiar and delicious.
Now you can add tomatoes and potatoes here if you so wish, but I decided to mix it up and add a highly under rated herb: kasuri methi for another layer of flavour.
Flour & Spice friends know that I also LOVE what it does for a Karahi Chicken.
Kasuri methi is dried methi (fenugreek) leaves and it has a distinct flavour which is simultaneously savoury, sweet and warm. Think of a mellowed oregano with subtle saunf (anise) undertones.
Some tenderizing savory yoghurt, sweet peas, the most fabulous garam masala, and the brightness from cilantro and chilies make this dish one that sells me on chicken keema.
Dried vs Fresh Methi (Fenugreek)
You will see that I use Kasuri Methi not fresh in this Pakistani Chicken Keema recipe. That is largely because I always have kasuri methi and partially because I find that fresh methi will occasionally have a bitter after taste. You are welcome to use either.
If you are using fresh methi then I'd recommend around ½ cup or so. Adding spinach to this would also be yummy.
A Little Step by Step
Heat oil, get some color on them diced onions.
Add your ginger and garlic, saute for 30 seconds and then add your spices and saute. The masala will take on a lovely rich hue.
Add your chicken mince and break it up aggressively with a wooden spoon as you stir (metal spoons will damage your cookware!). Brown away!
Now add your yoghurt, this will make naturally dry chicken keema more moist (and flavorful!) Mix well and then add your methi and peas and cover and cook on low for 5-7 minutes.
Add your garam masala, adjust seasoning to suit tastes and garnish with fresh cilantro and green chilies. Enjoy!
4 Tips for the BEST Chicken Keema
1.) Brown your chicken well - this is a tip I learnt from my MIL. You need to saute your chicken mince not until it changes colour, but until it darkens considerably.
2.) Watch the heat when you add your spices - if the oil is smoking hot your spices will burn!
3.) Bring your yoghurt to room temperature - whisk it well and microwave for small increments (20 seconds) if you need to.
4.) Add a green chili with the onions. This is a flavour enhancing trick I use in my Beef Biryani and Bhindi Masala - it adds a lovely aroma to the keema too!
What do I serve with Chicken Keema?
Made this Pakistani Chicken Keema recipe? Rate it below by clicking on the recipe ratings! Want to share your creation? tag me on Instagram @flourandspiceblog so we can drool together!
Chicken Keema - Methi & Matar
Ingredients
- 1 lb chicken qeema (ground chicken)
- 1 onion, diced
- ½ tsp cumin seeds (optional)
- 2-3 whole cloves (optional)
- 6 whole black peppers (optional)
- 1 tbsp ginger
- ½ tbsp garlic
- ¾-1 tsp salt
- ¾-1 tsp red chilli powder
- ¼ tsp turmeric
- ½ tsp coriander powder
- ¾ tsp garam masala
- ½ cup peas
- ¼ cup yogurt, whipped and at room temp
- 2-3 tbsp kasuri methi (can use a handful of fresh chopped)
- chopped green chillies to taste
- ¼ cup chopped cilantro
Instructions
- Heat a wide bottomed pan and add a lug of cooking oil.
- When it shimmers (i.e. is hot) add your cumin seeds, cloves, and black pepper and once they're sizzling then add your diced onions.
- Saute on medium high heat until the edges change colour.
- Then add the ginger and garlic pastes, saute for 30 seconds to get the rawness out.
- Now in go the salt, red chilli powder, turmeric, and coriander powder for a quick whirl. If your oil has gotten too hot i.e. your ginger garlic started to brown within the 30 seconds then add a splash of water to avoid burning your spices.
- Add the ground chicken and saute energetically on medium high heat until the chicken is browned - this is key for flavour development!
- Now add your yoghurt and mix well.
- Stir in the kasuri methi and peas and cover and cook on low for 5-7 minutes.
- Uncover, you can adjust consistency to personal preference with hot water and then add your garam masala, stir well, and adjust seasoning.
- Top with green chilies and chopped cilantro and a squeeze of lemon (optional)
Missy says
I made this last night and it was delicious! Can't wait to enjoy the leftovers
sarahjmir@gmail.com says
Such a compliment when someone says that! Thank You!
Missy says
Made this again last night with ground lamb and still perfect!
Nida says
Just made this today and absolutely loved it!
sarahjmir@gmail.com says
Thank you Nida!!! Glad to hear it!
afra says
Quick and very tasty. I a also added some chopped fried mushroom to bulk it up with vegetable. Will make this again
Sarah Mir says
That is wonderful to hear! Thank you Afra!
Tamara says
Do you think this would go well with ground beef instead of chicken? xx
Sarah Mir says
Hi tamara! I actually have a great beef keema recipe!
https://www.flourandspiceblog.com/aaloo-qeema-ground-beef-and-potatoes/
Maheen says
How come you don't add tomatoes?
Sarah Mir says
Hi Maheen! I find that when I add tomatoes, I need to add A LOT more methi and then you lose a little bit of the delicacy of kasuri methi. I do say in the post that you're absolutely welcome to add them, but this is my preference!