chicken keema recipe, hyderabadi keema curry

The chicken keema recipe is a Hyderabadi style keema recipe that is made in a simple method using onions and tomatoes. It is not mainly a Hyderabadi style of making but can also be seen made using the same style in several parts of the country with slight variations here and there.

There are several other variety indian chicken recipes on the blog that could be tried watching my recipe videos are  tandoori chicken , chicken seekh kabab, chicken tikka etc...

We often think of only mutton keema whenever we think of keema recipe but not many know that chicken keema is also used.

Jump to:

• About the recipe
• Step by step procedure
• Recipe
• Faq's

About the recipe

This keema is nothing but the minced form of boneless chicken and it is not made often as most people prefer to use mutton keema rather than chicken ka keema.

I would suggest to try this recipe out which goes good with roti or parathas or phulka.

This is a perfect side dish for many of the main course recipes and it takes less time to cook compared to mutton as well.

Here I have tried to make chicken keema in a curry form by adding onions and tomatoes and the onions have been cooked brown and then used in the curry.

But this is only one of the ways to make keema and it can be also stir-fried or roasted as an accompaniment to roti or chapati.

I have many mutton recipes and indian chicken recipes on the blog and each recipe is different and my blog specializes in many varieties of non-veg recipes including egg recipes as well.

With time I shall be uploading many more non-veg recipes for my viewers to enjoy and please leave your feedback on our recipes too...

In Hyderabad usually, this kind of recipes are made for morning breakfast where they are served with chapati and most of the non-veg recipes like mutton keema, chicken keema, bheja fry etc...are served with morning roti.

I am sure most of us might be doubtful about how this would taste but trust me it tastes awesome and this should be definitely tried as a side dish to indian flatbreads.

We can also make other several recipes like keema biryani too or this keema can be added in rolls.

Pressure cooking method

Here, I have followed a slow-cooked method but, one can also use the pressure cooking method to make this recipe. For the slow cooking method I have added 2 cups of water, but to cook the keema in a pressure cooker, adding ¾ cup of water and pressure cooking for 1 whistle would be quicker in making and obtaining the same taste.

In the end, do add flavorful spices such as black peppercorn powder, garam masala powder, coriander leaves and then cook for few more minutes before switching off the flame.

Below is the recipe on how to make this simple keema recipe in slow cooking method.

Step by step procedure

Wash the keema

• Firstly, wash the boneless chicken keema well.
• Strain the keema using a strainer so that there is no water inside the keema and the keema is roasted well while roasting.
• Place it aside.

Making of chicken keema

• Take a large wok, add oil into it and heat it.

• Into it add sliced onions and saute them for few minutes.

• Add slit green chillies, salt as per taste, mix and saute well for few minutes.

• Cook and keep sauteing the onions until they turn golden color.

• Add ginger garlic paste and saute the paste until raw smell disappears.

• Add the boneless chicken keema into the wok.

• roast the keema until the color of chicken changes.

• Keep stirring in between while roasting.
• Add turmeric powder, red chilli powder, mix well and cook the keema for few minutes until oil leaves the sides.

• Add the chopped tomatoes, mix well.

• and cook until tomatoes get soft, pulpy and they should get completely mixed with the keema curry.

• Add water and cook the keema on medium to low flame until it gets soft and tenderized and keep stirring in between.

• Add kali mirch powder, garam masala powder, chopped coriander leaves, mix well.

• Cook the chicken keema until it gets tender and no water remains. Keep stirring in between.

• If there is any water remaining, cook it for few more minutes by keeping the lid uncovered on low flame.

• Lastly add lemon extract and mix.

• Switch off the flame.
• Serve hot with roti, chapathi or paratha.
• Check out the video recipe procedure below.

Variations to the recipe:

• This recipe can be made in a different version by skipping the tomatoes and just using sliced onions and cooking the minced chicken in dry spices.
• boiled peas too can be added for additional flavours while cooking the keema as a different variation.

Recipe

Faq's