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hyderabadi keema
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1 from 2 votes

chicken keema recipe, hyderabadi keema curry

Chicken mince recipe made in hyderabadi style which is a simple chicken keema recipe made using onions and tomatoes.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: chicken
Cuisine: Hyderabadi
Servings: 4 -5
Calories: 310kcal
Author: Asiya


  • 1 kg boneless chicken mince boneless chicken keema
  • 3 tbsp oil
  • 2 large onions finely sliced
  • 3 slit green chillies
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder haldi
  • 1 tsp red chilli powder
  • 4-5 to matoes finely chopped
  • 2 cups water
  • 1/2 tsp black pepper corn powder kali mirch powder
  • 1/2 tsp garam masala powder
  • 2-3 tbsp finely chopped coriander leaves


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.
  • Mix well.
  • Roast the keema for few minutes until keema changes its color.
  • 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 for about 5 minutes and also make sure no water remains.
  • If there is any water remaining, cook it for few more minutes by keeping the lid uncovered on low flame.
  • Switch off the flame.
  • Serve hot with roti, chapathi or paratha.



1. The same slow cooking method can be used to make mutton keema as well.
2. To make chicken keema always prefer boneless section of the chicken.
3. Wash the keema well and it is must to strain the keema before cooking. If there is water content inside the keema then the chicken does not get roasted well and it does not taste good with raw smell in the keema.
4. Therefore roasting it well while cooking before adding water is a must step to make chicken or mutton keema taste yum.
5. I have used slow cooking method to make the keema here. However, if one wants to pressure cook then instead of adding 2 cups water, just add 3/4 cup water and pressure cook for 1 whistle, reduce the steam, remove the lid and then add coriander leaves, garam, masala, kali mirch powder, cook for few minutes, roast well, switch off the flame and serve.


Calories: 310kcal
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