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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Sonali says
Am going to try to make it this week!
Archana says
Awesome! Let me know.
Freda @ Aromatic essence says
Looks scrumptious!
Archana says
Thank you Freda!!
VK Shah says
I made this last night but it did not look as good as your photo. Taste was good but I added too much vegetables so the curry was too thick. I'll try again next week. Thanks for the recipe.
Archana says
What vegetables did you add?
VK Shah says
I added 1 large potato and frozen carrots and peas.
Archana says
Yes that is def a lot of vegetables. Increase the water next time. Also you can always adjust water in the end. Just warm up some water, add to IP and set IP to saute mode to bring the kheema to a gentle boil
annika says
Enjoy your time with your Mom, Archana! I'm keeping this recipe close by!
Archana says
Thank you Annika❤️❤️
Anu says
This was really delicious! Thank you for the recipe! I doubled the recipe and it worked fine in a 6 qt instant pot, if anyone else is wondering that. Also topped with a bit of red onion, cilantro and squeezed lime.
Archana says
Hi Anu! Thank you for your feedback. Good to know that doubling the recipe works well in a 2 QT instant pot. And I love topping with red onion, cilantro and lime too!
Jia says
If u double the recipe do u need to double the cook time as well?
Archana says
Same pressure cook time
Rose says
I just made this thanks for the recipe. Mine is not as red as yours - I used Kashmiri chili powder too
Archana says
Hi Rose! So glad you made this. I feel kashmiri chili powder based on the brand could also be bit different. I hope you enjoyed the taste!
Hina says
With beef keema, long with sound I put on manual for?
Archana says
Hi Hina, Although I have not tried with beef kheema, a few of my followers have tried with the same timings and it has worked. Let me know how it works out for you. Kheema flavors come out amazing in the Instant Pot!!
Leena says
Hi Archana! Your recipes are amazing!!! Question on this one - have you tried this with ground lamb? would cook time be the same?
Archana says
Hi Leena! Thank you! I have not tried this with ground lamb but a few of my readers have. Same cook time worked well for lamb too. Hope this helps.
Archana says
Hi! I am making this tonight. Is cook time same if I add a large potato and peas? How much water to add? Thank you!!
Archana says
Hi Archana! You can add potato and peas with same cook time and same water amount would suffice as peas have enough water contents. Let me know how it comes out.
Archana says
Hi! Turned out great! Did it for 6 minutes and added extra water as my family likes more gravy..and salt because of the potato. Thanks so much for the recipe!
Archana says
Hi Archana! Thank you for your feedback. Happy to hear that you enjoyed the flavors of this easy kheema recipe.
Masooma says
Can you advise how long I would need to cook for if I double the meat (2 lbs ground chicken)?
Archana says
Hi Masooma, only the sauté time for onions will increase. Pressure cooking time stays the same. Let me me know if you have any questions. You will love the flavors in this kheema!
Dawn says
Hi. If you double the recipe, would you also double the water to 1 cup? Thank you!
Archana says
Depends on if you would like the extra curry. I enjoy dipping bread in it. Otherwise you do not need to double it.
Masooma says
thank you so much! making this today 🙂
Archana says
You are welcome! Let me know how it comes out.
Harshita Rana says
Hi Archana... do you get ground chicken ? Or do it at home ? Sorry it may seem like silly question but I am fairly new to cooking non-veg. Thanks!
Archana says
Hey! It’s sold in grocery stores. Ask for ground chicken
Veena says
I finally started enjoying cooking....thanks to you and IP ...your recipes have been foolproof.....don't have to change a thing, just following every word and it has turned out good every single time.....Thanks a lot....you are an awesome cook!
Archana says
Thank you Veena for your lovely feedback. And you are100% right, the key is to follow the recipe exactly!
Monica Gupta says
Turned out delicious!!! Followed the recipe perfectly! Thank you for sharing
Archana says
You are welcome! Thank you for the feedback
Michelle says
Hi Archana. Do you use ground thigh or ground breast?
Archana says
Hi Michelle, I use both!
Jincy says
Made this last night! Turned out great! Yummy! Thank you
Archana says
Thank you Jincy!
ET says
I've now made this with ground chicken and ground turkey. Both are great.
My nine year old loves this recipe! He calls it "Indian Sloppy Joes."
Archana says
Thank you! I am glad your nine year old enjoys this.
SB says
Made this today with regular chili powder instead of Kashmiri as hubby likes spicy. The family loved it. Thank you!
Archana says
So glad to hear that you enjoyed this recipe. We have this on repeat in our house.
Soms says
Can I use frozen ground meat?
Archana says
Yes! Increase the cook time to 8 minutes.
Kalindi says
I made this tonight for dinner and my whole family loved it!! Thanks for sharing!! Definitely will be trying other recipes!
Archana says
Thank you for the feedback. This is a fav in my family too