Popular street food in India, Kheema or Keema is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic, and earthy spices! Served with lightly toasted ladi pav (bread rolls) laden with butter or ghee on the griddle makes a blissful meal!
This recipe originally published in June 2017 has been updated in Feb 2022 with new photos and video.
Looking for an easy weeknight dinner recipe? This versatile ground chicken curry is just perfect with lots of variations and you can adjust the spice levels to your taste. You can serve it with soft dinner rolls or you can serve it with rice for a gluten-free meal, with cauliflower rice, or enjoy it as a bowl of chili with your favorite toppings for a low-carb meal. There are many creative ways to serve the keema including baking it in puff pastry sheets for delicious samosas.
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Mom's Cooking
When Mom visited me back in 2017, Keema Pav was the first dish we made together using the Instant Pot Pressure Cooker. It is always a pleasure to see her cook patiently as she waits for the soft sizzle sound of the cumin seeds and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, filling up the kitchen with wonderful aromas. The earthy flavors from roasted coriander powder and the warmth from the homemade garam masala transported me back to Mom's kitchen in India. Not only was this Keema easy to make but my kids enjoyed it too - a healthy kid-friendly recipe ready in under 30 minutes - win-win!
What is Kheema
Also known as Keema or Queema, Kheema is an Urdu word for minced meat such as chicken, lamb, beef, etc. The word Kheema means ground meat and it also means a spicy curry made with ground chicken or lamb often served with pav which is similar to hamburger buns or potato rolls. Kheema is a popular North Indian dish served in restaurants as well as street-side stalls across India.
Ingredients
- Ground Meat - I like to use lean ground chicken in this recipe but you can use ground lamb, beef, or turkey
- Spices - turmeric, red chili powder, freshly ground coriander, and cumin seeds add earthy flavors with a vibrant orange hue to the curry
- Tomatoes - Fresh tomatoes, canned tomatoes, or tomato puree can be used in this kheema curry
- Ginger and Garlic - I prefer adding fresh homemade ginger and garlic paste in this recipe although store bought ginger garlic paste can be used in a pinch
Best Pav to Serve with Keema
When buying the rolls or buns to serve with Kheema, check the sugar contents on the pack and make sure that it is 2% or less. The sweeter varieties do not pair well with the Kheema curry. Whole foods brand dinner rolls have less sugar and are perfect to serve with this dish.
Variations
- Stir in half a cup of green peas to the curry just before pressure cooking
- Add a peeled and diced potato and sauté it with the onions. This will give more thickness and body to the curry
- Do you enjoy spicy curries? Add 1-2 spicy green chilies or a diced jalapeño along with the onions
- Want to add a more complex flavor to the dish? Add a tablespoon of mom's homemade garam masala along with the other spices
- Substitute ground chicken with ground lamb, turkey, or beef and follow the same recipe
Tips to make the best Kheema
- This recipe calls for only half a cup of water as the ground chicken will release some liquids when pressure cooking. Make sure you close the Instant Pot before all of the liquids are evaporated. It is important to degalze the pot if there is any browning from sauteing the onions. Press cancel as you deglaze which will prevent the food from getting dry or sticking to the bottom of the pot.
- This recipe was tested on a 6-QT Instant Pot. The newer Instant Pots sometimes can show burn when pressure cooking curries with less liquids. You may want to add extra 2 tablepsoons of liquids.
- The curry may look watery when you open the lid after pressure cooking. As the curry cools down it will continue to thicken.
- If you like more dry curry, cook on saute mode from the pressure cooking is done. Stirring frequently as the excess liquids evaporates.
Instructions
Here is a Step by step recipe for Kheema Paav in Instant Pot. A printable recipe with exact ingredients can be found at the end of this post.
- Turn the Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder, ginger, garlic, and mix well. Add a onions and sauté until they turns soft and translucent. Add tomatoes, red chili powder, garam masala, salt and coriander powder and mix well (photos 1 - 4)
- Add ground chicken and break it with a spatula. Add water and mix well. Close Instant Pot with the pressure valve to sealing. Pressure Cookl(Hi) for 4 minutes followed by Natural Pressure Release. Mix well (photos 5 - 6)
- Open the Instant Pot and give a quick stir. Garnish with cilantro ((photos 7 - 8)
Serving
Serve the Kheema with dinner rolls or buns lightly toasted on a griddle with ghee. For a gluten-free meal, you can also serve the keema with jeera rice or steamed basmati rice. Serve as a chili topped with diced red onions, jalapeños, corn, cilantro, a squeeze of lime, and a side of jalapeno cornbread for a hearty meal.
Storing
Kheema curry is a perfect make-ahead dish. It can be refrigerated for 4 to 5 days and can be frozen for longer shelf life. Thaw the frozen curry overnight in the refrigerator. Reheat on stovetop or microwave until fully heated through.
Video
I always have a pack of ground chicken in my fridge. It comes in handy for busy weeknights to make one-pot meals like the Kheema Pulao, Spicy Buffalo Chili, Chicken Enchilada, or the Masala chicken burgers.
Kheema Pav is my go-to recipe for a relaxed weekend brunch. I often serve it like sloppy joe's on small buns topped with diced red onions and fresh cilantro. I also love to pair this spicy dish with the make-ahead french toast casserole as a sweet treat when hosting a brunch. Everyone loves it!
Also do check out my newest recipe on the blog, my all-time favorite Mumbai Pav Bhaji which can classify as a vegetarian version of the kheema pav.
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Recipe
Instant Pot Kheema Pav
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 1 large yellow onion diced
- 2 tomatoes diced
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 2 tablespoons ground coriander We lightly toasted the coriander seeds and then ground them
- 1 pound ground chicken
- ½ cup water
- ½ cup cilantro chopped for garnish
Serving
- 1 tablespoon butter or ghee
- 8 dinner rolls
Instructions
- Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
- Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
- Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
- Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
- Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
- Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.
Video
Notes
- More Veggies - Add half a cup of green peas to the curry just before pressure cooking. Or add a peeled and diced potato and sauté it with the onions, this will also add thickness to the curry.
- Like it Spicy - Add 1 or 2 spicy green chilies or diced jalapeño
- Other ground meats - substitute ground chicken with ground lamb, turkey, or beef and follow the same recipe.
- Thicker curry - add only half of the water before pressure cooking. Alternatively, after the curry is pressure-cooked, cook it on saute mode stirring frequently, and reduce the liquids
- Pav - When buying the rolls or buns to be served with Kheema, check the Sugar contents on the pack. As long as sugar is 2% or less the bread does not taste overly sweet and works well with Indian curries.
- Serving ideas - Serve the Kheema with dinner rolls or buns lightly toasted on a griddle with ghee. Serve with warm pillowy naan, hot parathas, or soft roti. For a gluten-free meal, you can also serve the keema with jeera rice, steamed basmati rice, or cauliflower rice. Serve as a chili topped with diced red onions, jalapeños, corn, cilantro, a squeeze of lime, and a side of jalapeno cornbread for a hearty meal.
Nutrition
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Donna Keen says
I don't have a IP and my pressure cooker won't let me cook anything for less than 10 mins on the manual setting.
Any advice on adjusting pressure for increased cooking time?
Archana says
Hi Donna! I am not sure what brand pressure cooker you have to help you here. As an option this recipe can also be easily adapted to stovetop.
Nila says
We made this and it was a hit.
Ok to freeze the left over? If yes, for how long it stays good in freezer?
Thx
Archana says
Awesome! You can freeze it as long as you like
Maki says
Hi!
I’m still new to IP, and I really really want to try this recipe. But my IP usually takes 20-30min to release pressure naturally and that screw up my schedule often. So, my question is, how is it going to change the texture/flavour in this specific recipe if I release the pressure ‘manually’???
Archana says
It will still be delicious for this recipe. So go ahead and release Release the pressure when you are ready to open the pot
Prity says
This recipe looks so yummy. I’m a vegetarian. Would the recipe work with veggie crumbles (from Morning Star)?
Archana says
Yes absolutely!!
Kavita says
Chicken kheema was the first chicken dish I made today. It was very easy turned out good. I took some non spicy kheema out then spiced it more on sauté mode.
Antony Cruz says
This recipe is for how much keema?
Archana says
1 pound keema
Kshitija says
Hi Archana, if I want to make mutton kheema then how much time I need to pressure cook it?
Archana says
Same pressure cook time, just saute the meat a couple of mins longer in the beginning
Natasha Jivraj says
Hi if I am to double this recipe, how long should I cook it in the IP?
Archana says
same cooktime. It will just take longer for the Instant Pot to come to pressure.
Sanam Patel says
Hey can I use canned diced tomatoes instead of fresh ones ?
Archana says
Yes you can
Dee says
I’ve made this several times and it always comes out fantastic! We love to add the potato and peas as recommended and it’s delicious! Thank you for an easy and delicious recipe!
Archana says
Thank you!
DIYA PATEL says
This is one of my favorite recipes of yours. Has always come out amazing. And even my mom who is an amazing cook and makes really great kheema agrees
Archana says
Thank you Diya! Getting approved by mom is the biggest compliment.
Janet O says
So glad to discover your cooking blog. I just made this dish with ground turkey and the family loved it. I served it over basmati rice, like a chili. Can you suggest a bean or lentil side dish and a veggie or salad side dish that would go well with Keema served in this manner?
Archana says
You can serve it with Kale Salad with Almonds or mango salad. The other option is to serve it with a raita.
silpa says
Would the time/settings change if I use ground lamb? And how about the quantity of water? Should it be increased?
Archana says
Same cook time for ground lamb, just sauté it for a couple extra mins. Same amount of water
Swapna says
Hi Archana,
Do you need to wash the ground chicken? Would the recipe still taste good if I skip adding the tomatoes?
Archana says
In the US the packaged ground chicken does not need to be washed. You may want to add more onions if you skip tomatoes. Add lemon juice in the end for tanginess.
LESLIE DSOUZA says
Hi Archana, I luv all your recipes, but its al cooking l done with a IP which is giving me a BP (Blood Pressure ) , can you give people like us who does stove top cooking mostly I dont even have a PC (Pressure Cooker) please Hoping to hear from you I am a Novice in cooking . Many Thanks to you
Archana says
Hi Leslie, I have slowly started to add stovetop instructions to many of my Instant Pot recipes. Also here are 90+ stove top recipes - https://ministryofcurry.com/category/stove-top/
Sbhatt says
Very easy to make and so yummy! I didn't have time to roast the coriander and grind it and used what I had. I added peas and a small green chili. Was perfect for a cold day Sunday brunch!
Seema p. says
Hi do you recommend ground chicken breast or just ground chicken?
Archana says
Either one will work.
James says
Don’t you get the burn warning with only 1/2 cup water? Surely you would with 2 tablespoons only? I doubled the recipe and used 1 cup water but added another cup after it said burn.
Archana says
If you turn off the saute mode before all the liquids evaporate it does not give BURN.