Punjabi Mamas Chicken Keema

by Zarina
Punjabi Mamas Chicken Keema

Such an iconic dish in the family, so excited to have learnt this one and share it. A heavenly combination of moist ground chicken, onions, ginger, garlic and aromatic spices combined with tender sweet peas and corn.

My hubby and kids grew up eating Punjabi Mamas chicken keema.  Always made in a humongous pot with plenty to pack into containers and freeze for rainy days when you don’t have the time to cook but crave comfort food. 

It’s funny how every member of my fam likes their keema differently… my 5-year-old wants his wrapped in a roti like a tortilla wrap with yoghurt… my tween daughter loves mixing hers with steaming hot rice and lashings of yoghurt. 

The eldest, my teenager wants to… get this.. ‘make his own dinner’ and put the keema between sliced bread with way too much butter, then pop it in the toastie maker until it’s hot and crispy on the edges.

I have to say Raman and I would be happy with any of the above… if I’m trying to be good, though, a keema crunchy lettuce wrap always goes down a treat.  

Last month, I caught Raman making a leftover keema toastie for himself… to my horror, he added grated mozzarella…, but I gotta tell you… it had that lasagna type cheese pull and was bloody amazzzzzing!

Punjabi Mamas Chicken Keema

Punjabi Mamas Chicken Keema

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 tbsp oil
  • 6 Whole green cardamoms
  • 2 Onions chopped fine
  • 0.5 Cup Water
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 750 Minced chicken
  • 1 tbsp Salt
  • 0.5 tbsp Turmeric
  • 1 tbsp Garam Masala (I use homemade one with ground coriander and cumin inside too)
  • 0.5 tin Peeled or chopped tomatoes
  • 1 tbsp Shan Stew Dopiaza Masala @shanfoods
  • 1 tbsp Kasoori Methi (dried fenugreek)
  • 1 tbsp Ketchup
  • 1.5 cups frozen mix vegetables (I used peas and corn)
  • 1 handful freshly chopped coriander


  1. Heat a large pan on medium-high heat, add the oil
  2. In a pestle and mortar, roughly crush the cardamom pods and add to the oil with the onions
  3. Cook the onions gradually, adding the water each time the onions stick to the bottom of the pan. This should take about 15 minutes in total
  4. Add the ginger and garlic and mix well, cook for another minute
  5. Add the minced chicken breaking up the lumps until it is all separated. Keep cooking until all the liquid is evaporated and the keema is slightly browned. This should take another 15 minutes
  6. Add the salt, turmeric and garam masala, cook for another few minutes
  7. Add the tinned tomatoes, mix and continue to cook for 5 minutes
  8. Then add the Shan Stew Dopiaza Masala, Kasoori methi and ketchup, reduce the heat to low, put a lid on and let it cook for a further 7 minutes
  9. Add the frozen vegetables, mix to combine and cook on high heat for another few minutes until the vegetables are heated through, and all the liquid evaporates
  10. Stir through the coriander and serve hot with Rotis or rice
  11. Enjoy! 
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like