This Indian Chicken Keema Taco Recipe is undeniably delicious!
Chicken Keema is a delicious Indian spiced ground meat recipe that comes together to make crispy or soft chicken keema tacos that are packed with flavor and fresh ingredients.
This is my ultimate Indian Taco Tuesday recipe. One that is on repeat month after month. It is perfect to meal prep and tastes great for gatherings!
Love keema? Give my fusion turkey keema a try with naan.
- Ingredients
- Instructions
- Substitutions
- Variations
- Storage
- More Mexican Inspired Recipes…
- Top Tips
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
Chicken Keema Ingredients
- ground chicken
- ginger, fresh and grated
- garlic, fresh and minced
- turmeric powder
- coriander powder
- garam masala
- onion, finely chopped, grated, or food processed
- beefsteak tomato, finely chopped
- tomato paste
- oil
- salt
- red chili powder
- chopped cilantro
- water
Indian Taco Ingredients
- keema
- hard taco shells or soft corn tortillas (stone ground corn is my favorite)
- onions, chopped
- cilantro, chopped
- jalapeno peppers, chopped
- shredded Mexican cheese
- salsa of choice (optional)
Instructions
Cook the chicken keema per recipe instructions.
Heat the taco shells and fill them with warm chicken keema + your favorite toppings such as lettuce, cheese, and onions.
Top with cilantro jalapeno sauce , sour cream, or enjoy as is.
Substitutions
- Chicken- ground turkey may be substituted but be sure to use extra oil and water since turkey can be dry.
- Taco Shells - Feel free to use roti or a tortilla of your choice.
Variations
- Grain Free- Use a shell that is made with cassava flour, almond flour, etc.
- Hard Tacos - use hard corn taco shells or equivalent
- Soft Tacos - use tortillas or roti
hard shell taco with indian chicken
Storage
The chicken kheema can refrigerate for up to 3 days or be placed in a freezer for up to 3 months.
More Mexican Inspired Recipes…
One of my favorite Mexican recipe on this site include fusion burritos , but be sure to check these recipes out too!
- Taco Bell Crunchwrap Supreme Recipe (copycat)
- How to Grill Juicy Chicken Breast Tex-Mex Style
- Easy Italian Quesadillas With Mushrooms and Jalapenos
- Chicken Spaghetti with Rotel
Top Tips
- Toast hard shells in the air fryer, oven or an open flame to get a crisp taste
- Heat soft corn tortillas in the microwave to get them warm and bendable
- Enjoy with a serving of cilantro jalapeno sauce.
📖 Recipe
Chicken Keema Tacos - An Indian Taco Recipe
Ingredients1x2x3x
Keema Chicken
- ▢ 1 lb ground chicken
- ▢ 1 tablespoon ginger, fresh and grated
- ▢ 1 tablespoon garlic, fresh and minced
- ▢ 1 teaspoon turmeric powder
- ▢ 2 tablespoon coriander powder
- ▢ 1-2 tablespoon garam masala
- ▢ 1 large onion, finely chopped, grated, or food processed
- ▢ 1 large beefsteak tomato, finely chopped
- ▢ 1 tablespoon tomato paste
- ▢ ½ cup water (optional but can help mince the meat better)
- ▢ oil
- ▢ salt
- ▢ red chili powder
Taco Ingredients
- ▢ ½ cup chopped cilantro
- ▢ ½ cup onion, chopped finely
- ▢ 1 cup shredded Mexican blend cheese
- ▢ 12 taco shells, hard or soft (I like Siete Brand grain free taco shells)
Instructions
Keema Chicken Instructions
- Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
- Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
- Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the “stringed” meat look before cooking.
- Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP : flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
- Continue to mix frequently for an additional 7-10 minutes on medium heat.
- Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
Assemble the Tacos
- Toast the hard taco shells to bring out the crisp flavor by either placing them in an air fryer, toaster, or oven for 2-3 minutes at 350. 2. Warm soft corn tortillas in the microwave for 5 seconds per tortilla (timing may vary)
- Add keema to the taco and then top with your favorite ingredients.
- Drizzle jalapeno cilantro sauce (optional) and enjoy!
Notes
Nutrition
Yes! Use extra oil or butter and water when substituting with ground turkey.
It will help mince the better if that is the texture you prefer.
Mexican blend cheese is my favorite, but you can also try cojita cheese for a tangy flavor.
Chicken Keema Tacos - An Indian Taco Recipe
Ingredients
Keema Chicken
- 1 lb ground chicken
- 1 tablespoon ginger, fresh and grated
- 1 tablespoon garlic, fresh and minced
- 1 teaspoon turmeric powder
- 2 tablespoon coriander powder
- 1-2 tablespoon garam masala
- 1 large onion, finely chopped, grated, or food processed
- 1 large beefsteak tomato, finely chopped
- 1 tablespoon tomato paste
- ½ cup water (optional but can help mince the meat better)
- oil
- salt
- red chili powder
Taco Ingredients
- ½ cup chopped cilantro
- ½ cup onion, chopped finely
- 1 cup shredded Mexican blend cheese
- 12 taco shells, hard or soft (I like Siete Brand grain free taco shells)
Instructions
Keema Chicken Instructions
- Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
- Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
- Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the “stringed” meat look before cooking.
- Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP : flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
- Continue to mix frequently for an additional 7-10 minutes on medium heat.
- Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
Assemble the Tacos
- Toast the hard taco shells to bring out the crisp flavor by either placing them in an air fryer, toaster, or oven for 2-3 minutes at 350. 2. Warm soft corn tortillas in the microwave for 5 seconds per tortilla (timing may vary)
- Add keema to the taco and then top with your favorite ingredients.
- Drizzle jalapeno cilantro sauce (optional) and enjoy!
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
Lemon Herb Tahini Sauce is the perfect Mediterranean sauce for falafels or pita
A few simple ingredients bring this Greek-inspired sauce together. It is quick, delicious, and sides perfectly with grilled veggies , pita bread, charred chicken , or as a salad dressing.
If you’ve been looking for a vegan dressing, then you’ve found it! Not only that, but it is also a keto-friendly dressing! Pair it with your next Greek-inspired meal and you will not be disappointed.
- Ingredients
- Instructions
- Substitutions
- Equipment
- Top Tips
- More condiment ideas…
- 📖 Recipe
- FAQ
- 💬 Community
Ingredients
- lemon zest
- lemon juice
- fresh garlic
- tahini paste
- water (milk or cream for a creamy substitute)
- extra virgin olive oil
- salt
- parsley
- bouillon
- crushed red pepper (optional)
Instructions
Place all of the ingredients in a bowl.
Whisk the ingredients together for the lemon-herb tahini sauce.
Refrigerate until ready to serve.
Substitutions
- Tahini substitute - You can use other seed pastes such as pumpkin seeds or sunflower seeds, but I only recommend using them if you like the flavor of the seeds in general.
- Water- Use milk or cream for a thicker consistency
Equipment
- bowl
- whisk
- serving spoon
Top Tips
- I like to make the tahini sauce at least 30 minutes before eating so that the ingredients have time to marinate together.
- Tahini has a texture that mimics peanut butter, but has a rougher end result. Add milk to dull down this consistency.
More condiment ideas…
- Momo Chutney Recipe
- How to Make Bread Dipping Oil with Fresh Herbs
- Gujarati Tindora Recipe for Athanu
- Restaurant Style Buttermilk Ranch Dressing
📖 Recipe
Lemon Herb Tahini Sauce
Equipment
- ▢ whisk
- ▢ bowl
- ▢ serving spoon
Ingredients1x2x3x
- ▢ 1 cup tahini paste
- ▢ 1 cup water (can substitute with milk or cream)
- ▢ 1 tablespoon lemon juice
- ▢ ½ tsp lemon zest
- ▢ 1 teaspoon parsley (dried or fresh)
- ▢ 1 large garlic clove, grated
- ▢ pinch bouillon
- ▢ extra virgin olive oil
- ▢ salt
- ▢ crushed red pepper flakes (optional)
Instructions
- Place all of the ingredients in bowl.
- Whisk the ingredients together and refrigerate until ready to serve.
- Enjoy with your favorite salad, veggies, protein, or pita bread.
A creamy paste that has a rough aftertaste but pairs well with most Greek recipes such as falafels.
Roast sesame seeds in a hot pan and then grind them in a chutney machine. Add non-toasted sesame oil to the seeds and let it cool down to room temperature before refrigerating.
If your paste separates during storage, it is okay! Simply mix it together and continue to use.
The packaged instructions should give you the best advice for this. I personally, refrigerate tahini to prevent it from going bad. Remove from the fridge 30 minutes before using.
Yes! Simply use water instead of milk.
I like to add a generous amount.
