Chicken Keema

Servings : Fills 20-25 samosas

A spicy and delicous chicken mixture that works beautifully in samosas and also as a filling for buns or sandwiches.


  • 250gm 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


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! 🙂

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