Chicken Keema Masala

Chicken Keema Masala
Yields4 Servings
DifficultyBeginnerPrep Time10 minsCook Time20 minsTotal Time30 mins
 ¾ lb Ground ChickenSkinless, Boneless
 ½ cup YogurtFat-Free
 1 tsp Ginger Paste
 2 tsp Garlic Paste
  cup CilantroChopped
 2 tbsp Jalapeño PeppersChopped
 1 tsp Cumin Seeds
 1 tsp Fennel Seeds
 ½ tsp Kalonji SeedsBlack Nigella Seeds
 1 piece Red ChiliWhole
 Cooking Oil Spray
 2 tbsp Gram FlourDry, roasted
 ½ tsp Salt
 ½ tbsp Olive Oil
 CilantroFor garnish
 Jalapeño PeppersSliced for garnish
 Lemon WedgesFor Garnish

In a blender, add yogurt, ginger paste, garlic paste, cilantro and jalapeño peppers and puree.


In a small non-stick skillet, over medium heat, dry roast the cumin seeds, fennel seeds, kalonji seeds and whole red chili for 1 minute or until the aroma is released. Let the ingredients cool and then grind in a coffee or spice grinder until coarse.


In the same skillet, over medium heat, roast gram flour for 2 to 3 minutes and set aside.


In a medium non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds; add chicken and stir-fry for a few minutes.


Add puree from the blender and the dry roasted seeds from the grinder to the saucepan. Cover and cook for 10 minutes until chicken is cooked and a small amount of gravy remains.


Sprinkle roasted gram flour and salt and stir well; drizzle oil and stir well.


Garnish with a few sprigs of cilantro, jalapeño peppers and lemon wedges.


Enjoy with oatmeal or whole-wheat chappati.

Chef's Tip:

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 160Calories from Fat 40
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 55mg19%
Sodium 410mg18%
Total Carbohydrate 7g3%
Dietary Fiber 1g4%
Sugars 2g
Protein 21g42%

Vitamin A 8%
Vitamin C 50%
Calcium 6%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.