Chicken Keema Recipe Easy Pakistani Style Ready in 30 Minutes
Chicken Keema is one of Pakistan’s most beloved everyday dishes quick to make, budget-friendly, and packed with flavor. Whether you serve it with roti, paratha, or rice, this spiced minced chicken dish never disappoints. In this recipe, I’ll show you how to make the perfect Chicken Keema Pakistani style with tender minced chicken, green peas, and a rich masala that comes together in just 30 minutes. Perfect for busy weeknights!
30
Cook time (min)
500g
Chicken mince
4
Servings
Easy
Difficulty
🍽️ Ingredients:
Chicken Mince (Keema)
500g
Onion
2 medium, finely chopped
Tomatoes
3 medium, chopped
Green Peas
1 cup (fresh or frozen)
Ginger Garlic Paste
1.5 tbsp
Green Chilies
3–4, chopped
Oil
4 tbsp
Red Chili Powder
1 tsp
Coriander Powder
1 tsp
Cumin Seeds
1 tsp
Garam Masala
½ tsp
Salt
To taste
Fresh Coriander
Handful, chopped
Lemon Juice
1 tbsp
Step-by-Step Instructions:
Fry the onions
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and fry until golden brown about 6–8 minutes.
Add ginger garlic
Add ginger garlic paste and green chilies. Fry for 1–2 minutes until the raw smell disappears.
Cook the tomatoes
Add chopped tomatoes and all spices red chili powder, coriander powder, and salt. Cook on medium heat until tomatoes are soft and oil separates about 8 minutes.
Add chicken keema
Add the minced chicken to the masala. Break any lumps with a spoon and mix well. Cook on high heat for 5 minutes, stirring continuously.
Add green peas
Add green peas, mix well, and reduce heat to medium-low. Cover and cook for 10 minutes until chicken is fully cooked and peas are tender.
Finish and serve
Add garam masala, lemon juice, and fresh coriander. Mix well and cook for 2 more minutes. Serve hot with roti, paratha, or rice!
Tips & Tricks:
Always cook chicken keema on high heat first this removes excess moisture and gives a better texture and richer flavor.
Do not cover the pan when first adding keema let the water evaporate completely before adding peas.
Add a small piece of coal (koyla) on foil on top of the keema and pour a drop of oil cover for 2 minutes for a smoky dhaba flavor!
Chicken Keema can be stored in the fridge for up to 3 days it tastes even better the next day as flavors deepen!
Frequently Asked Questions:
Q1. Can I make Chicken Keema without green peas?
Yes! You can skip the peas or replace them with potatoes, bell peppers, or even spinach. The base masala works great with any vegetable.
Q2. What to serve with Chicken Keema?
Chicken Keema goes best with hot roti, paratha, or naan. It also works great as a filling for sandwiches, samosas, or rolls!
Q3. Can I freeze Chicken Keema?
Absolutely! Cook the keema, let it cool completely, then freeze in an airtight container for up to 1 month. Reheat in a pan with a splash of water.
Q4. How is Chicken Keema different from Beef Keema?
Chicken Keema is lighter, leaner, and cooks much faster than beef keema. It has a milder flavor which absorbs spices beautifully perfect for a healthier version!
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