Chicken Keema Masala, the One-Pan Dinner That Never Gets Old!

Chicken keema masala is the kind of dish that makes weeknight cooking feel manageable. It is fast, it uses one pan, and it is built on ingredients that most people already have in their kitchens. Minced chicken cooks quickly and absorbs spices beautifully, which means this curry comes together in under 40 minutes with bold, layered flavour.

This recipe follows the traditional North Indian method where onions are browned first, tomatoes and yogurt create the gravy base, and the chicken mince is stirred in at the end to cook through. The result is a semi-dry keema with just enough gravy to mop up with roti or spoon over rice. It is comfort food that works for family dinners, meal prep or when you just need something reliable on the table fast.

Chicken keema masala in a cast iron pan garnished with fresh coriander on a dark surface.

Chicken Keema Masala Recipe

Serves: 4 Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes

For the Keema

  • 450g Chicken Mince
  • 3 tbsp oil or ghee
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 green cardamoms
  • 4 cloves
  • 2 large onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 1/4 cup thick yogurt, whisked smooth
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 1/2 cup water
  • Fresh coriander leaves for garnish

To serve

  • Roti, naan or steamed rice
  • Sliced onion and lemon wedges (optional)

Steps

  1. Heat the oil or ghee in a wide, heavy-bottomed pan over medium heat. Add the bay leaf, cinnamon stick, green cardamoms and cloves. Let them sizzle for 30 seconds until fragrant.
  2. Add the chopped onions and cook, stirring frequently, until they turn golden brown. This takes 8 to 10 minutes. Do not rush this step as the caramelisation adds depth to the dish.
  3. Add the ginger-garlic paste and cook for one to two minutes until the raw smell disappears and the paste turns slightly golden.
  4. Add the chopped tomatoes and cook on medium heat for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and break down. Mash them lightly with the back of the spoon.
  5. Add the red chilli powder, coriander powder, cumin powder and turmeric powder. Stir well and cook for one to two minutes until the spices are well blended and the oil begins to separate from the masala.
  6. Add the whisked yogurt and stir continuously for 2 to 3 minutes until it is fully absorbed and the mixture comes together into a thick masala base.
  7. Add the chicken mince, breaking it up with a spatula as you add it to the pan. Stir well to coat the mince evenly with the masala. Add salt and mix thoroughly.
  8. Cook the mince on medium heat, stirring frequently, for 8 to 10 minutes until it changes colour from pink to brown and is cooked through. Break up any large lumps as you stir.
  9. Add half a cup of water and the garam masala. Stir well, reduce the heat to low and let the keema simmer gently for 5 to 7 minutes until the gravy thickens slightly and the oil separates at the edges.
  10. Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with roti, naan or steamed rice. Sliced onions and lemon wedges on the side are optional but traditional.

Tips for Best Results:

Do not rush the browning of the onions as this is where most of the flavour is built. Stir the chicken mince frequently while it cooks to prevent it from clumping or sticking to the bottom of the pan. If you prefer a drier keema, skip the water or reduce it to a few tablespoons. For a slightly richer version, add a tablespoon of cream or a knob of butter at the end. Fresh ginger-garlic paste works best, but store-bought is fine if you are short on time. This keema keeps well in the refrigerator for up to three days and tastes even better the next day once the spices have had time to settle. You can also use this keema as a filling for parathas, samosas, sandwiches or wraps.

Chicken keema masala is one of those recipes that earns its place in the regular rotation. It is fast, flexible and always satisfying. Once you have made it a few times, it becomes one of those dishes you can cook without thinking, and that is exactly the kind of recipe a busy kitchen needs.

Visit shop.zorabian.com to order fresh Zorabian Chicken Mince and try this recipe today.

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