Chicken keema is a popular, versatile dish all over India. It is generally spicy, and combines chicken mince with onions, tomatoes and a variety of spices.
Serve chicken keema with any type of carbohydrate; from rice to naans to bread. The keema made in this recipe can also be used to stuff samosas or cutlets – simply allow it to cool a little longer so more moisture evaporates.
Chicken Kheema is the ultimate side dish for chicken lovers. This non vegetarian dish is popularly available in various dhabas across India.
Heat the oil and sauté all the whole spices for 3-4 minutes.
Stir in the onions and green chillies.
Sauté until the onions become golden.
Stir in the ginger garlic paste and fry for 1-2 minutes.
Add the tomatoes and sauté until they soften.
Add the chili powder, masala powder and mint leaves and sauté for 1-2 minutes.
Add the bay leaf, the keema, the turmeric and salt.
Lower the flame on the stove and cook until the keema is soft.
Add a little water while the keema is cooking if required.
Lastly, add the coriander leaves and stir.
Take off the stove and serve.