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Chicken Keema Masala is a hot and spicy Indian curry made using minced chicken, onions, tomatoes, and spices. It is super easy to make and tastes great with Indian bread. Here is how to make it in a pan over the stovetop or in an instant pot.

INGREDIENTS
2 tablespoons vegetable oil
2 tablespoons ghee
2 whole green cardamoms
1 inch piece of cinnamon stick
2-3 clove
1 cup chopped onions
2 teaspoons ginger garlic paste
1 cup finely chopped tomatoes
½ cup plain yogurt (dahi) whisked
5-6 green chilies slit Into half
2 tablespoons coarsely ground coriander Seeds
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
1 teaspoon black pepper powder
1 teaspoon cumin powder
500 grams chicken mince
2 teaspoons salt or to taste
½ cup chopped mint leaves
2 tablespoons Kasuri methi
½ cup chopped green onions
2 inch piece of ginger julienned
2 tablespoons lime juice
½ teaspoon garam masala powder
2 tablespoons chopped cilantro (coriander leaves)
INSTRUCTIONS
Heat vegetable oil and ghee in a pan over medium-high heat.
Once the oil is hot, add green cardamoms, cinnamon, and cloves and saute for 3-4 seconds.
Add onions and fry until they turn golden brown in color (6-8 minutes). Stir frequently while frying.
Now add ginger garlic paste and fry until the onions turn dark brown in color (4-5 minutes), stirring frequently.
Add tomatoes and yogurt and cook for 2-3 minutes until the tomatoes are mushy. Keep mashing the tomatoes from the back of the ladle while cooking.
Now add green chilies, coriander seeds, turmeric powder, Kashmiri red chili powder, black pepper powder, and cumin powder and cook until the oil separates from the sides of the pan (3-4 minutes). Stir continuously while frying.
Add chicken mince and salt and mix well.
Note – I buy chicken mince from a local butcher and hence rinse it in a fine-mesh strainer. If you are buying the packaged mince, there is no need to rinse it.
Reduce the heat to low.
Cover the pan with a lid and cook for 18-20 minutes until the chicken is cooked well. Stir 2-3 times while cooking. You can add some water if the mince is getting dried.
Finally, add mint leaves, Kasuri methi, green onions, ginger, lime juice, and garam masala and mix well.
Check for salt and add more if needed.
Garnish with cilantro and serve hot.

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