Minced Chicken

Minced Chicken (kheema): Serves 4 to 5

Was craving this for a long time and made it last night for dinner along with “Boondi Dahi” (savory chickpea flour balls in sweetened yogurt), Okra and pulao. The same recipe can be used to make turkey mince or even goat (mutton) mince. Minced chicken is the Indian-version of what many popular restaurants serve as the filling in lettuce wraps.

Mince (“kheema” in Hindi) was made in my mother’s house every Sunday for lunch. We also make a dry version of this to stuff into a potato pattice.


  • 1 lb Chicken mince
  • 1/2 cup green peas (use the frozen ones)
  • 2 onions chopped fine
  • 2 tomatoes grated
  • 3 tablespoons yogurt
  • 1 bay leaf
  • 3-4 black peppercorns (whole)
  • 4 cloves
  • 6  green cardamoms
  • 1 1/2 inch cinnamon stick
  • 1/2 teaspoon red chilly powder ( adjust the spice level to your taste)
  • 3/4 teaspoon turmeric powder
  • 1 1/2 teaspoon coriander ( dhaniya) powder
  • 1 teaspoon cumin (jeera) powder
  • 1 1/2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 tablespoons chopped cilantro plus 1 tablespoon for garnish
  • 6 tablespoons oil
  • salt to taste



Heat oil in a vessel. Add cloves, cardamoms, bay leaf, peppercorns, and cinnamon stick. Add ginger and garlic paste and fry for a minute.

Add the onions and caramelize them to a golden brown color. Then, add the mince and  fry for a couple of minutes. Add salt to taste.  Throw in the peas and chopped cilantro.

Add the grated tomatoes and fry for 5 – 10 minutes. Add the red chilly powder, turmeric, coriander powder, and cumin powder.

Add yogurt and fry well on medium heat for 5 minutes.  Add 2 to 3 tablespoons water, cover and cook for 20 minutes on medium heat. Garnish with chopped cilantro and serve hot with rice or chappati.

 Served here with okra, pulao, boondi dahi (yogurt) and chopped onions.

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