Best 2 Chicken Keema Recipes

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Chicken keema is a delicious and versatile dish that can be enjoyed with a variety of sides. Made with ground chicken, it is a flavorful and protein-packed meal that can be cooked in a variety of ways, making it a popular choice among home cooks. Whether you prefer a spicy or mild curry, a dry or saucy dish, or something in between, there is a chicken keema recipe out there to suit your taste. In this article, we will explore some of the best chicken keema recipes that are sure to become favorites in your household.

Let's cook with our recipes!

KEEMA MATAR - INDIAN MINCED CHICKEN AND PEAS



Keema Matar - Indian Minced Chicken and Peas image

Keema Matar is a traditional Indian dish. It is usually made with lamb, but this recipe is adapted for chicken. From "1000 Great Indian Recipes" by Roli. Heat is "medium", adjust the red pepper as desired.

Provided by Da Huz

Categories     Chicken

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 lbs ground chicken
1 lb green peas (fresh or frozen)
2 tablespoons vegetable oil
1 teaspoon cumin
1 onion, chopped
5 garlic cloves, peeled and crushed
2 tablespoons ginger paste
2 teaspoons crushed red pepper flakes
salt
3 tablespoons tomato paste
1 tablespoon cilantro, chopped

Steps:

  • Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
  • Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
  • Add the chicken and cook until done.
  • Add the peas and cook until they are heated through and softened.
  • Add salt to taste.
  • Serve with rice and garnish with chopped cilantro and hard-boiled eggs.

KEEMA SAMOSAS (CHICKEN SAMOSAS)



Keema Samosas (Chicken Samosas) image

In Pakistan, home cooks have varied takes on samosa fillings - this one combines spiced ground chicken with cilantro and green chiles for freshness - but most agree on store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they're ready to fry anytime.

Provided by Zainab Shah

Time 1h30m

Yield About 42 samosas

Number Of Ingredients 18

2 teaspoons canola oil
1/2 teaspoon ginger paste or finely grated fresh peeled ginger
1/2 teaspoon garlic paste or finely grated fresh garlic
2 medium yellow onions, finely chopped
1 teaspoon cumin seeds, toasted
1 teaspoon ground red chile
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 pound ground chicken
1 teaspoon fine sea salt
1/2 teaspoon distilled white vinegar
1/2 teaspoon garam masala
2 to 3 fresh Thai green chiles, stemmed and chopped
3 tablespoons chopped fresh cilantro
14 spring roll wrappers (8 inches square; see Tip)
3 tablespoons all-purpose flour
Canola oil, for frying
Mint Chutney, for serving

Steps:

  • Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
  • Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes.
  • Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle.
  • Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3 inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that's the consistency of craft glue.
  • Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
  • To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
  • To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
  • Serve hot or warm with the mint chutney for dipping.

Tips:

  • Choose the right chicken. For keema, it's best to use boneless, skinless chicken breasts or thighs. These cuts are tender and flavorful, and they cook quickly.
  • Grind the chicken finely. This will help the keema to be smooth and flavorful. You can use a food processor or a meat grinder to do this.
  • Use a variety of spices. Keema is a flavorful dish, and it's important to use a variety of spices to create a complex flavor profile. Some common spices used in keema include cumin, coriander, turmeric, chili powder, and garam masala.
  • Don't overcook the keema. Keema is a quick-cooking dish, and it's important not to overcook it. Otherwise, it will become dry and tough.
  • Serve keema with a variety of sides. Keema is a versatile dish that can be served with a variety of sides. Some popular sides for keema include rice, roti, naan, and vegetables.

Conclusion:

Chicken keema is a delicious and flavorful dish that is easy to make. It is a great way to use up leftover chicken, and it can be served with a variety of sides. So next time you're looking for a quick and easy meal, give chicken keema a try.

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