Why You’ll Love This this Homemade Chicken Keema
This chicken keema comes together in just one skillet, which means fewer dishes to wash and more time to actually enjoy your dinner instead of scrubbing pans until your hands look like raisins. The blend of pullao biryani masala and chicken tikka masala creates layers of warm, aromatic spices that make your kitchen smell like the best Indian restaurant in town, but without having to put on real pants or tip anyone. Fresh ginger and diced tomatoes on top add a bright, zesty finish that cuts through all that rich, savory goodness – because sometimes you need a little freshness to balance out life’s heavier moments.
Ingredients List
This chicken keema recipe keeps things beautifully simple with just eight ingredients that you can probably find at any decent grocery store.
- 1 lb ground chicken
- 1 bunch green onion
- 1/2 yellow onion
- 1 teaspoon pullao biryani masala
- 1/2 teaspoon chicken tikka masala
- 2 tablespoons olive oil
- 1 tomato, diced
- 1/4 teaspoon ginger, finely sliced
A few things worth mentioning about these ingredients:
- Ground chicken is naturally leaner than beef or lamb, so you’re getting plenty of protein without all the saturated fat that makes your doctor give you that look
- The fresh ginger and tomatoes add vitamin C and antioxidants, which is always nice when you’re trying to convince yourself this counts as healthy
- Those spice blends do contain some sodium, but since you’re making this at home instead of ordering takeout, you’re still way ahead of the game
- Olive oil brings healthy fats to the party, plus it won’t smoke and set off your fire alarm like some other cooking oils might
Step by Step Directions
This homemade chicken keema comes together in just one skillet with minimal prep work required.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- While oil heats, thinly slice the green onions and yellow onion.
- Add sliced onions to the pan and stir fry until light golden brown.
- Add 1 lb ground chicken, 1 teaspoon pullao biryani masala, and 1/2 teaspoon chicken tikka masala to the skillet.
- Stir fry for around 10 minutes until the chicken is cooked through.
- Pour into serving plate and top with diced tomato and finely sliced ginger.
For best results, use proper Indian cooking equipment to achieve authentic flavors and textures in your keema.
Substitutions and Variations
- Tomato alternatives – Cherry tomatoes halved and added during the last few minutes of cooking, or even a splash of tomato paste stirred in with the spices, gives you that bright acidity.
- Bulk it up – Diced potatoes, peas, or carrots thrown in halfway through cooking turn this into more of a complete meal situation.
Additional Things to Serve With This Dish
This keema is basically begging to be scooped up with something delicious, and honestly, the options are endless.
- Naan or roti – Fresh from the oven is ideal, but let’s be real, store-bought works perfectly fine when you warm it up in a dry skillet for thirty seconds per side.
- Basmati rice – Plain steamed rice lets the keema shine, though you could get fancy with some saffron or a bay leaf tossed in the cooking water.
- Flatbread or pita – Even regular old pita bread, warmed and torn into pieces, makes for excellent scooping action.
- Over pasta – I know, I know, it sounds weird, but think of it as a South Asian bolognese situation, and suddenly it makes total sense.
- With eggs – Crack a couple over the keema during the last few minutes of cooking, cover the pan, and you’ve got yourself a proper breakfast-for-dinner moment.
- Stuffed in wraps – Throw some keema in a tortilla with fresh cilantro and a squeeze of lime, because fusion food doesn’t have to be complicated to be good.
Cooking Tips & Tricks (Chef’s Notes)
A few little tricks can take this keema from good to absolutely mind-blowing, and trust me, they’re all stupid simple.
- Don’t crowd the chicken – If your skillet looks like a chicken traffic jam, the meat will steam instead of getting those beautiful browned bits that make everything taste better.
- Let the onions do their thing – Those golden-brown onions aren’t just pretty, they’re building the flavor foundation, so don’t rush them even when you’re starving.
- Taste as you go – Different spice brands have different heat levels, and your tongue is way smarter than any recipe when it comes to figuring out what needs adjusting.
- Save some fresh stuff for the end – A handful of chopped cilantro or mint stirred in right before serving makes everything taste like it just woke up.
- Make it ahead – This stuff actually gets better overnight in the fridge, kind of like how leftover pizza somehow tastes amazing for breakfast.
- Double the batch – Seriously, if you’re going through all this trouble, might as well make enough to freeze half for those nights when cooking feels impossible.
- Don’t skip the ginger topping – Those thin slices aren’t just garnish, they add this bright, zingy bite that cuts through all the rich flavors.
Nutritional Facts
Ground chicken makes this keema a surprisingly healthy comfort food that doesn’t sacrifice flavor for nutrition.
- Calories: Approximately 220 calories per serving (serves 4)
- Protein: 28 grams – nearly half your daily protein needs in one serving
- Fat: 9 grams total, with only 2 grams saturated fat thanks to lean ground chicken
- Carbohydrates: 6 grams, mostly from the onions and tomatoes
- Fiber: 1 gram from the vegetables
- Sodium: 180 mg (varies considerably based on spice blend brands)
- Iron: 8% of daily value, boosted by the spices and chicken
- Vitamin C: 15% of daily value from fresh tomatoes and onions
- B-vitamins: Excellent source of niacin and B6 from the chicken
- Low carb friendly: Only 6g net carbs makes this keto-compatible
- Gluten-free: Naturally gluten-free when using pure spice blends
- High satiety factor: The protein and fat combination keeps you full for hours
Fun “Did You Know?”
Did you know that keema wasn’t originally made with chicken at all?
I’ve found that traditional keema recipes used lamb or goat meat, with chicken versions becoming popular much later. The word “keema” actually comes from the Turkish word “qiyma,” meaning minced meat.
Here’s something fascinating: keema was originally a way to make tougher cuts of meat more tender and flavorful through the mincing process.
In different regions of India, you’ll find unique variations – some add peas, others use potatoes.
I love how this simple ground meat dish has evolved across cultures while maintaining its comforting essence.
