Keema is a very flavourful and rich minced meat dish, commonly featuring lamb or chicken, cooked with spices and an aromatic medley of spices. This South Asian dish is as commonly enjoyed in family home meals as it is in restaurants for dining out. The spiced meat is very good with rice, naan, or stuffed inside pita bread; for instance, all of them are comfort foods. This is a fairly simple recipe for Keema. Now, the process begins with browning onions, garlic, and ginger in a hot pan whose aromatic flavours are released. When the mixture turns golden, add the minced meat and let it brown so that it can absorb all the spices used for its seasoning. Spices like cumin, coriander, garam masala, and red chilli powder will make it even more fragrant as well as inviting. The spices, along with the meat, make for a delightful dish. Putting in peas, potatoes, or even diced tomatoes adds more flavour to the gravy. Let it cook so the flavours infuse perfectly into an indulgent comfort food dish. The keema should be served hot, garnished with some fresh cilantro, and served with warm naan or steamed basmati rice. This is a food that is not just eaten but shared with close family and friends. Keema makes an excellent addition to your dinner party or intimate dinner at home. Enjoy every one of its richly flavoured crumbs!

• 500 gms chicken
• 2 tbsp cooking oil
• 1 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• As per taste salt
• Coriander leaves
• 1 chopped onion
• 1/2 tsp garam masala
• 1 tomato

• A very popular dish among Indians, keema is a delicious minced meat preparation that brings heartiness to the table.
• Although traditionally made with minced lamb or goat, this one is prepared with minced chicken, making it a comparatively lighter yet equally delicious dish.
• Keema is a versatile dish that can accompany any number of accompaniments like naan and rice and even as a filling for sandwiches.
• The recipe guides you step-wise about preparing such an alluring keema that is bound to impress your family and friends.
• First, heat two tablespoons of oil in a pan.
• The flavour of this dish might also depend on the choice of oil; mustard oil or ghee may provide a unique flavour.
• Add one finely chopped onion into it once the oil gets hot.
• You saut the onion until it attains a appetizing golden brown, which takes about 5-7 minutes.
• This caramelises the onion and brings forth that sweetness, hence providing a basis for your keema.
• Add one tablespoon of ginger-garlic paste to the pan.
• The paste gives an aromatic flavour to Indian cooking: rich, savoury, and very important.
• Now, cook the ginger-garlic paste for around 2 minutes. Stir the paste constantly at regular intervals so that it does not stick to the bottom of the pan.
• Cook until you are left with a fragrant base.
• After cooking the ginger-garlic paste well, add one finely chopped tomato to the pan.
• Stir well and cook till tomato mushes and becomes soft, which usually takes about 3-4 minutes.
• This process not only adds moisture to the dish but also contributes a tangy flavour that balances perfectly with the spices.
• Time to add the seasoning to keema.
• Add 1 teaspoon of turmeric powder, red chilli powder, coriander powder, and half a teaspoon of garam masala.
• Now, these are fundamental spices in Indian cooking. They add warmth, colour, and complexity to the dish.
• Allow the mixture to cook for 2-3 minutes, stirring from time to time.
• This lets the spices incorporate and combine into the onion-tomato mixture, which will give a fragrant base for the ground chicken.
• The spices blended well, it's now time to add the main attraction.
• Mix the ground chicken very well with the spices so that the chicken is evenly coated.
• Cook the chicken over medium heat for 5-7 minutes, stirring occasionally, until the meat changes colour and browns a bit.
• Browning the meat develops a deeper level of flavours and textures to the dish.
• Once the chicken has cooked down, add 1/2 cup of water to the pan.
• This will make a gravy for the keema.
• Season with salt to taste and combine everything.
• Cover and simmer for about 10-12 minutes. This covered cooking allows the chicken to cook completely while flavours also melt together.
• Check and stir gently so as not to have anything stick to the bottom.
• If it seems too dry, you can add a splash of more water.
• Once the oil separates, remove the pan from the heat.
• The keema should be tender, moist, and bursting with flavours, ready to be served.
• To add the finishing touches, garnish your keema with chopped coriander leaves; it adds colour, complementing the depth of the dish.
• Serve keema hot with warm naan, roti, or steaming rice for a comforting meal.