I had been wanting to try chicken kheema for a long time. One day, while planning to make idli, I spotted ground chicken at Whole Foods and couldn’t resist picking some up. Chicken kheema pairs wonderfully with idli, and it also makes a great alternative if you don’t prefer mutton.
I like this dish on the spicier side, so feel free to reduce the chilies and spice powders to suit your taste.
The key is not to overcook the ground chicken, as it can become dry and tough. Since minced chicken absorbs flavors quickly, using a generous amount of spices gives the curry a rich and well-seasoned taste.
Recipe Details
Side Dish
Tamil Nadu
Sashi
10 minutes
20 minutes
4
Ingredients
- Ground chicken – 1 lb
- Oil – 3–4 tbsp
- Cinnamon – 2 one-inch pieces
- Cloves – 4–5
- Cardamom – 3–4 pods
- Onions – 1 1/2 medium, chopped
- Ginger-garlic paste – 2–3 tbsp, preferably with a little extra garlic
- Tomatoes – 2 medium, chopped
- Green chilies – 1–2, slit
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Pepper powder – 1 tsp
- Red chili powder – 1 tbsp
- Coriander powder – 2 tbsp
- Garam masala – 1/2 tsp
- Sakthi Chicken Masala – 2 tsp
- Salt – to taste
- Water – 1 1/2 cups
- Coriander leaves – 1/4 cup, chopped
Preparation
- Finely chop the onions, tomatoes, and coriander leaves.
- Prepare the ginger-garlic paste if making it fresh.
- Slit the green chilies lengthwise.
Cooking Instructions
- Heat the oil in a deep pan over medium heat. Add the cinnamon, cloves, and cardamom.
- Add the chopped onions and sauté until they become soft and translucent.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the tomatoes and green chilies. Cook for 1–2 minutes, until the tomatoes begin to soften.
- Add the turmeric powder, cumin powder, pepper powder, red chili powder, coriander powder, garam masala, Sakthi Chicken Masala, and salt. Mix well and cook for about a minute over medium heat.
- Add the ground chicken and water. Mix thoroughly, breaking up any large pieces of chicken.
- Cook over medium-low heat for about 15–20 minutes, stirring frequently, until the chicken is completely cooked.
- For a gravy-style kheema, remove it from the heat once the chicken is cooked and the gravy reaches your preferred consistency. For a drier kheema, increase the heat and continue cooking while stirring until most of the liquid evaporates.
- Add the chopped coriander leaves at the end and mix well.
Tips
Do Not Overcook: Ground chicken can become dry and tough if cooked for too long. Remove it from the heat once it is fully cooked and reaches your preferred consistency.
Spice Level: This recipe is naturally on the spicier side. Reduce the green chilies, red chili powder, or pepper powder according to your taste.
Gravy or Dry: Keep some liquid in the pan for a gravy-style kheema, or cook for a little longer to make a dry version.
Serving Suggestion
Serve hot with idli, plain white rice, chapati, dosa, or parotta.
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