Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.
The key to mouth-watering keema chicken depends upon sautéing of spices and meat. If you don’t sauté the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.
If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!
- 1 Lbs minced chicken
- 1 ½ Cup Cups onion, finely chopped
- ½ Cup tomato, chopped
- 2-3 Green chilies, chopped
- 1 Tbsp ginger-garlic paste
- 1 Bay leaf
- 1-inch cinnamon stick
- 2 Black cardamoms
- 2 Cloves
- 1 Tsp cumin seeds
- 1 ½ Tsp red chili powder, or as desired
- 1 Tsp coriander powder
- 1 Tsp garam masala
- ½ Tsp turmeric powder
- 1 Tbsp ghee
- 2-3 Tbsp mustard oil
- Coriander leaves, for garnishing
Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema
Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins
Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture
Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides
Step 4- Add the minced chicken and mix it with a spatula. Sauté for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and ½ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the sauté button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)
Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves
Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.