Chicken Keema
A spicy and delicous chicken mixture that works beautifully in samosas and also as a filling for buns or sandwiches.
Ingredients
- 250 gm boneless chicken breast/thighs cubed
- 1/4 cup water
- 2 medium onions finely chopped
- 1 tbsp. butter
- 1 tbsp. oil
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1/2 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. black pepper powder
- 1/2 tsp. garam masala
- 1 tsp. freshly roasted and powdered cumin
- 1 tsp. coriander powder
- juice of 1 lemon
- 4 tbsp. chopped fresh coriander
- 1 tbsp chopped fresh mint optional
- salt to taste
- 2 green chillies chopped
Instructions
- Put the chicken cubes in a pan and add 1/2 tsp each of ginger, garlic and salt. Add the water. Bring to a boil and then turn the heat down to low and simmer covered for 12 minutes. Turn the heat off and allow the chicken to cool.Drain from the broth and then either shred the cooked chicken in a processor or if you don’t have a processor, shred by hand.Heat the butter and oil in a pan and add the onions. Fry until they are transluscent. Add the remaining garlic and ginger paste and the chopped green chillies. Stir on low heat until fragrant. Then add the minced chicken and add the cumin powder, turmeric, coriander powder, chilli powder and black pepper. Keep stirring regularly to make sure the spices coat the chicken well.When the mixture looks dry and begins to stick to the bottom of the pan, turn off the heat, sprinkle the garam masala and squeeze in the lemon juice. Add the chopped coriander and mint. Taste and adjust salt/spice. Allow to cool completely before filling the samosas.Enjoy!Â
can this be made with chicken
can this be made with chicken qeema?instead of pieces of chicken ?
Yes that would be fine.
Yes that would be fine.
in the ingredients youve
in the ingredients youve written black pepper twice. how much do i put? also in the ingredients youve written red chilli powder but havent mentioned it in the method? jazakillah for your time.
Thanks for catching those
Thanks for catching those typos, have edited the recipe. Half a tsp of black pepper powder and the chilli powder is added in with the other powdered spices.
Salam.
Salam.
If you do it with keema, do you still do the first few steps? (Before shredding chicken)
W/Salaam, no there is no need
W/Salaam, no there is no need for preboiling the keema if using mince.
As salaam waleikum Fauzia!
As salaam waleikum Fauzia!
I have tried this recipe yesterday and it turned out awesome (as usual with your recipes!). Really tasty and spicy! I followed all the steps but I was wondering if it makes any change with chicken mince? does chicken mince change the texture of the recipe? Thanks you so much for helping me out in the kitchen.
W/Salaam, thanks for such a
W/Salaam, thanks for such a lovely feedback. Yes you can totally use chicken mince for this recipe. 🙂
Thank you :). Today I finally
Thank you :). Today I finally tried the samosa’s that I made with this filling it was yummy thank you so much once again!
Assalamu aleikum Fauzia
Assalamu aleikum Fauzia
Jazak Allahu kheir for nice recipes. Just was wondering if you have a recipe for Cuta Cut (or Kuta Kut)- a chicken dish?
W/Salaam, do you mean the
W/Salaam, do you mean the dish that combines livers and so on of chicken, all chopped up and cooked together? If so, then no I do not have that recipe.
Yes, that one:)
Yes, that one:)
As salaamualeikum !
I am making your chicken keema for Samoussa the second time, I really enjoyed it the first time ! You said salt to taste, but I am not good at salting things, can you tell me how much salt you would have put for the recipe please ?
Rule of thumb is for every 500g of mince I start off with 1 tsp of salt. When other ingredients go in (like onions) you may need to add about a quarter or half tsp more.