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Chicken Keema Pav

Abhipriya Raghav
Minced chicken meat cooked along with onions, tomatoes and flavorful Indian spices and served with buttered and toasted pav buns.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Main Course, Snack
Cuisine Indian
Servings 2 servings

Ingredients
  

For chicken keema

  • 300 grams boneless chicken, minced
  • 2 + 1 tbsp butter
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 1 tbsp ginger-garlic-green chili paste
  • 1/4 cup finely chopped capsicum
  • 2 large tomato, finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp kashmiri chili powder
  • 2 tsp coriander powder
  • 1/4 cup green peas, fresh or frozen
  • 2 tbsp pav bhaji masala
  • 1 tsp crushed kasuri methi
  • 1 tsp lemon juice
  • salt, as per taste
  • handful of finely chopped coriander leaves

For toasting the pav buns (optional)

  • 1 tbsp butter
  • 1/4 tsp pav bhaji masala
  • 1/2 tsp finely chopped coriander leaves
  • 4 (2 sets) pav buns, slit halfway through horizontally

Instructions
 

To make the chicken keema

  • In a kadai on medium flame, heat oil and 2 tbsp butter.
    chicken keema pav
  • Add cumin seeds and let it splutter.
    chicken keema pav
  • Add the chopped onions and saute until the onions turn translucent.
    chicken keema pav
  • Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
    chicken keema pav
  • Add the chopped capsicum, cover with a lid and cook for a minute.
    chicken keema pav
  • Add turmeric powder, red chili powder, kashmiri chili powder and coriander powder. Mix well and cook until oil leaves the masala.
    chicken keema pav
  • Add the chopped tomatoes, minced meat and green peas along with the required salt. Mix well and add just a dash of water and cook with the lid on for 15-20 minutes. (Stir in between at intervals and break any large clumps of meat)
    chicken keema pav
  • After 20 minutes, the tomatoes would have melted and the chicken would have been cooked. Add the pav bhaji masala and mix well and cook for another 5 minutes.
    chicken keema pav
  • Add kasuri methi and lemon juice. Mix well.
    chicken keema pav
  • Add 1 tbsp of butter and coriander leaves. Mix well.
    chicken keema pav

To toast the pav buns

  • In a tawa on medium heat, add butter, pav bhaji masala and coriander leaves. Mix well and spread it on the tawa.
    chicken keema pav
  • Coat the inside of the slit pav buns toast them slightly.
    chicken keema pav
  • Coat the top and the bottom of the pav buns too and toast them.
    chicken keema pav
  • Serve with hot chicken keema masala, chopped onions and a small piece of lemon on the side.
    chicken keema pav

Notes

  • For a healthier version, you can use oil instead of butter.
  • Make sure that the onions, tomatoes and capsicum are very finely chopped.
  • Make sure to break any large clumps of chicken while cooking it.
  • Do not add a lot of water initially while cooking the meat as the chicken will let out water which will be enough to cook.
  • If the chicken is not cooked, then let it cook for an addition 5-10 minutes with the lid on.
  • Chicken can also be replaced with lamb or goat meat. But cooking takes much longer time than chicken.
  • If the curry dries up, then add some more water and adjust according to taste.
  • Toasting the pav buns is completely optional.
  • You can toast the pav buns using only butter.
Keyword breakfast, chaat, chicken, indian, keema, laadi pav, meat, minced, pav, snack