Indian Chicken Kheema Recipe

Chicken Kheema , aka Chicken Keema , is an Indian Ground Chicken Recipe

Want a versatile recipe? It doesn’t get better than this minced meat Indian recipe. It pairs well with tacos, dosa , pav/bread, or with warm naan.

Why You’ll Love It - Easy, meal-prep friendly, healthy, and tasty!

Have some leftover ground chicken? Give my holiday kebabs a try. They taste great when paired with papad and chutney just like my Papad Roll Recipe.

• Ingredients for Chicken Kheema
• How to Make Chicken Kheema
• Pair it with…
• Substitute
• Variations
• Top Tips
• More Chicken Recipes…
• 📖 Recipe
• FAQ
• Other Indian Recipes…
• History
• 💬 Community

Ingredients for Chicken Kheema

• beefsteak tomato
• onion
• ground chicken (minced meat)
• garam masala
• tomato paste
• oil
• salt
• red chili powder
• coriander powder
• turmeric powder
• fresh cilantro
• ginger
• garlic

How to Make Chicken Kheema

Saute onions until golden brown

Add the tomatoes once the onions have finished cooking.

Add the spices, garlic, ginger, and some cilantro. Mix and cook for about 2-3 minutes.

Add the ground chicken to the pot and begin to break it apart with the back of a spatula or a meat mincer.

Cook until all of the water has evaporated and you can see oil separation.

Expert Advice- I like to cook it uncovered and on medium/high heat the whole time.

Pair it with…

1. Dosa
2. Healthy Kheema Pizza
3. Kheema Samosa stuffed inside your favorite wrapper ( or try this for ease )
4. Kheema Tacos

Substitute

• Chicken - you can use ground turkey but be sure to add extra fat. I do this by adding butter and oil.
• Tomato - Feel free to use 12oz can of petite diced tomatoes for every 1 large beefsteak tomato.

Variations

• Vegetarian - Use paneer instead of ground chicken
• Matar - This recipe is sometimes made with peas or potatoes. Feel free to add either or to this recipe.

Top Tips

• Use a generous amount of oil from the beginning of the cooking process.
• Do not use a lid during the cooking process
• Add cilantro early on and on top of the dish for extra flavor

More Chicken Recipes…

1. Mint Chicken with Thai Basil and Minced Meat
2. Chinese Salt and Pepper Chicken
3. Desi Gravy Chicken Recipe - Tapelu Chicken

• Chinese Salt and Pepper Chicken
• Chicken Keema Tacos
• Desi Gravy Chicken Recipe - Tapelu Chicken
• Air Fried Frozen Chicken Nuggets

📖 Recipe

Indian Chicken Kheema Recipe

Ingredients1x2x3x

• ▢ 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 if that is the texture preferred)
• ▢ oil
• ▢ salt
• ▢ red chili powder
• ▢ chopped cilantro

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.
• Add water (optional). 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.
• Garnish with the rest of the cilantro and serve.
• Enjoy as a taco stuffing, with wraps, as is with naan, or on top of pizza.

Nutrition

The two words are the same but just spelled differently when translated to the english wording. Many dialects are present throughout India and some have a heavy pronunciation of the “H” where as others do not.

ou sure can, but there needs to be many changes to the recipe such as fats and water since turkey is a lot more dry.

My go to locations include Target, Whole Foods, or Trader Joes.

It doesn’t have a sweet flavor so it gives more flavor without the sweetness.

You can! Use your favorite kind :).

Other Indian Recipes…

• Gulab Jamun Cupcakes
• Sev Usal Recipe
• Paneer Butter Masala Recipe (Paneer Makhani)
• Aloo Tikki Chaat with Easy Homemade Chutney

History

Growing up, my Dad made lamb or goat keema often, but I always chose the chicken alternative. It was a special dish because ground chicken was not always available where we lived. I remember he bought a meat grinder that was affixed to a tabletop when I was in grade school just to make recipes like this happen. Definitely appreciate his efforts for good food!

Indian Chicken Kheema Recipe

Ingredients

• 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 if that is the texture preferred)
• oil
• salt
• red chili powder
• chopped cilantro

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.
• Add water (optional). 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.
• Garnish with the rest of the cilantro and serve.
• Enjoy as a taco stuffing, with wraps, as is with naan, or on top of pizza.

Nutrition

Recipe Courtesy of The Curry Mommy

Fail-proof masala dosa batter

This is the best fail-proof kheema masala dosa batter recipe that I know of. A crispy gluten-free dosa that includes a spread of minced meat, fresh cilantro, jalapenos, and cheese makes this a drool worthy weekend meal. Lentils, fenugreek seeds, and rice comes together to make the perfect crispy dosa every single time-trust!

Chicken Kheema Dosa

You guys! This is down right GREAT food right here. Add it to your menu, because you will not be disappointed. The crunch, Indian spiced ground meat chicken kheema, plus the extra spices and cheese… OH MY!

Find my Chicken Kheema Recipe here

Fail-Proof Kheema Masala Dosa Batter

For the last 20+ years (yes, I have been cooking forever) I have made my own dosa batter at home with a 3:1 ratio jasmine rice:urad daal. I add a tablespoon of fenugreek seeds and let it all soak for about 6-8 hours.

After it has soaked, use a blender and puree the ingredients until it forms a very fine batter. I use a Blend Tec, but you can use any blender you have as long as it allows you to go super fine.

Pour the batter into an Instant Pot and use the yogurt feature for 8-12 hours to ferment the batter. This always works to help the batter ferment. Especially in colder weather and it’s just down right failproof dosa batter.

What type of rice to use for Dosa Batter?

Honestly, I use what I have on hand. I have made this recipe with jasmine rice and basmati rice. Jasmine rice has made better dosa but if I do not have any on hand, I will use basmati rice to make the batter and they still turn out good. I do not find the need to to purchase idli, dosa, or any other specialty rice just for dosa.

Can this batter be used for Idli?

You bet! Use 1 cup of batter with 1 tablespoon of eno when making the batter. It will yield fluffy idli every single time. This batter is very versatile and I love that about it!

My history with this fail-proof dosa batter recipe

All of these years I have always enjoyed making my own batter because it has never failed me. Have I tried anything new and different? Yes, but it just doesn’t come out the way I like so I end up going back yo my fail-proof masala dosa batter. If you are crunching on time, then Indian Grocery Stores now sell batter in the refrigerated section so be sure to check them out. My favorite touch includes, organic ingredients especially since I began my pregnancy journey.

How to make a crispy fail-proof masala dosa

My pro tips:

1. Leave the batter at room temperature for 30 minutes.
2. Add some salt, a pinch of sugar, and water to reach the consistency you like.
3. Wash and cool down the dosa pan between each dosa with ICE cold water.
4. Use butter instead of oil to get a crispy brown dosa versus one with an oily texture.

The Curry Mommy Dosa Parties

Back when I first started making dosa in middle school, we would always have dosa parties! My Dad was a huge fan of dosa and living in Little Rock, Arkansas it was not something readily available to go purchase. Because of that, I was able to gain a lot of practice when it came to making round/oval dosa. Throughout the years, I learned how to make different types of dosa that you should try as well.

Different types of dosa to try

1. Cheese Dosa (very kid friendly)
2. Thin Uttapam with tomatoes, onions, jalapenos, and cilantro.
3. Kheema dosa with ground meat
4. Egg Dosa with egg kheema
5. Achar Dosa with Achar masala
6. Deep Dry Garlic Chutney or Prakash Thecha Chutney

“The Works” Fail-Proof Masala Dosa

Kheema Masala Dosa Batter Recipe

📖 Recipe

Fail-Proof Kheema Masala Dosa

Ingredients

MASALA DOSA BATTER

• ▢ ¼ cup urud daal
• ▢ ¾ cup jasmine rice
• ▢ ½ teaspoon fenugreek seeds
• ▢ ¾ teaspoon sugar (add after the batter is complete)
• ▢ salt (add after the batter is complete), I add about ½ tbsp
• ▢ water
• ▢ dosa filling ingredients (cheese, kheema, cilantro, etc)

CHICKEN KHEEMA

• ▢ Recipe is linked below

Instructions

HOW TO MAKE THE DOSA

• Wash the fenugreek seeds, urud daal, and rice three times and then soak for about 6 hour in cold water.
• After about 6 hours, drain the water that was soaking the fenugreek seeds, lentils, and rice. DO NOT WASH, just drain the water it was soaking in.
• Using a belnder, such as a Blend Tec or Vitamix, blend the fenugreek seeds, urud daal, and rice mixture using just enough water to allow it to blend/mix. How much water to use? I fill the blender with water only to a point where half of the mixture is covered in water.
• Blend until the contents are very pureed and smooth to touch.
• Pour the batter in the Instant Pot and mix the batter with one of your hands for about 3-5 minutes. The warmth of your hand will help start the fermenting process.
• Now, close the Instant Pot lid, place it to sealing where no air comes out, and push the yogurt button. Set it to 12 hours.
• Check on the batter after 8 hours to see if it fermented. In some cases it may take an extra hour or so which is why I recommend setting the Instant Pot to 12 hours.
• Once fermented, you can add sugar and salt to the batter and immediately make dosa or refrigerate until you are ready to use it. Optional- add water to the batter to reach a consistency you are comfortable working with.
• Let the batter rest at room temperature for 30 minutes before cooking.

MAKING THE KHEEMA MASALA DOSA

• Take the dosa batter out of the refrigerator and let it sit at room temperature for 30 minutes. Be sure to add the salt, sugar, and water to get the consistency you prefer for the batter.
• Heat a flat non-stick pan on high heat. Once hot, cool it down with cold water. This can be done by 1. placing the pan under cold running water or 2. using a towel soaked in cold ice water and wiping the pan NOTE: this has to be done between each dosa
• Place the pan back on the stove (medium-high heat) and pour batter into the middle of the pan. Wait a few seconds and then using a utensil with a small scoop to spread the batter outwards in a circular motion making round ridges as you continue to spiral.
• Once the batter starts to dry out on top, take a stick of butter and dab it on the dosa so it is evenly distributed. You can add oil as well if you prefer. The dosa will peel on its own, do not worry. If anything you can help it peel on one edge.
• Spread your dosa filling on the dosa and let it cook for an additional minute or so with the stuffing on top. You can use my Chicken Kheema Recipe as an option. Add cilantro, cheese, onions, tomatoes, and green chilis as an additional topping.
• Serve and enjoy with chutney and sambar.

Give these a try…

1. Surati Khaman Dhokla Recipe
2. Bharela Marcha - Stuffed Bullet Chillies
3. Gujarati Kichdi an Everyday Comfort Food