Indian

Chicken Keema Aloo / Minced Chicken With Potatoes

Chicken Keema or Keema Aloo, spicy, flavor packed and one of the best from Indian Cuisine. Serve this with grilled butter laden pavs, few onion rings and be ready to tantalize your taste buds.

We Punjabis are complete foodies and my dad you know by now was an exceptional cook, so for us it was nothing like it. I remember growing up the conversation at home revolved a lot around food. Today I’m sharing a recipe which was cooked in my mom’s kitchen at least once a week and we would thoroughly enjoy with a butter laden pavs or even paranthas.

Like most famous chicken dishes of India, Chicken Keema is one such dish which Indian Cuisine has to offer. Minced meat, loads of onions, tomatoes, ginger, garlic and a few basic spices from the pantry is all it needs. All done in an hour and you have the most delicious meal served.

I’ve made this using minced chicken but you can always use mutton, minced turkey. Substitute paneer or maybe tofu an option for the vegans here. But yes the cooking time for all the substitutes will vary. So use anything of choice and let’s create some magic.

Needs no fancy spices, just very basic like coriander cumin powder, red chilli powder, garam masala and keema masala from SHAN which gives it a beautiful flavor. And the rest onion, tomatoes, ginger, garlic, yogurt all very much there in kitchen.

Now, the process of cooking is no complicated here all it takes is patience and sautéing on low flame which is the key to delicious and juicy keema. I’ve added potatoes here in keema as we love it but you can always add green peas which taste equally good. And the fresh coriander and yogurt into the keema towards the end. This is as simple.

A squeeze of lime just before serving, if you like. I love it that way, VK & kiddos don’t. Just an option.

We like to enjoy this with grilled butter laden pavs  (dinner rolls), some onion rings. You can serve it with paranthas if you like.

Enjoy!!

Until then

Xo

K

Spicy Chicken Keema

Minced Chicken, loads of onions, tomatoes, ginger, garlic, green chillies all slow cooked along with few spices. To be served with butter laden pavs.

  • 1/2 kg Minced Chicken
  • 2 Potatoes medium, boiled & quartered
  • 1 tbsp Ginger Garlic paste
  • 1 large Red onion chopped
  • 3 Tomatoes pureed
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Coriander Cumin powder
  • 2 Bay leaves
  • 1 Black Cardamom
  • 1/2 tsp Cumin seeds
  • 1 1/2 tbsp Keema masala (I used Shan)
  • 1 tsp Garam masala
  • 1 tbsp Fresh coriander leaves chopped
  • 3 tbsp Canola Oil
  • 1 tbsp Butter
  • 2 tbsp Yogurt at room temperature
  • 4 – 5 Fresh Green Chillies Slit

  1. Start by cleaning and washing the chicken well. Leave it in colander for extra water to drain.

  2. Heat oil in a pan, add the potatoes shallow fry till golden. Drain and set aside. In the same pan add a little more oil & butter, when hot add the cumin seeds, bay leaf, cardamon. Saute for a minute.

  3. Next add the chopped red onion and saute on medium till the onions begins to soften. Add the ginger garlic paste and continue to saute till the raw smell of ginger garlic disappear and onions become translucent 

  4. Add the pureed tomatoes, green chillies and cook for 4 – 5 minutes. Add the coriander cumin powder, red chilli powder, keema masala, garam masala, salt and continue to cook till the oil starts to seperate. 

  5. Now add the minced chicken and cook on medium heat for about a minute. At this point the chicken will begin to release water.

  6. Now cover the pan and continue to cook on low heat till the water released from chicken begins to dry up and you can see oil separating.

  7. Take the pan off heat and add yogurt, fried potatoes mix well. Return pan back to flame and continue to cook further for 5 minutes.

  8. Add the chopped coriander, mix well. Adjust seasoning. 

  9. Serve hot with butter laden pavs (dinner rolls) and onion rings.

Main Course
Indian