Chicken Keema with Egg Recipe

Chicken Keema And Egg

Chicken Keema And Egg
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5 from 2 votes

Chicken Keema And Egg Recipe

Chicken keema is incredibly a lazy-cook friendly recipe. This Karahi Chicken Keema dish is a composition of onion, tomatoes, spices and chicken keema can be served as side dish for both rice and roti.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 2 People
Calories: 372kcal
Author: Punam Paul


  • 1 cup minced chicken (चिकन का कीमा)
  • 2 tablespoon oil (तेल)
  • 1 teaspoon garlic (लहसून) chopped
  • 1 teaspoon ginger (अदरक) chopped
  • 1 piece onion (प्याज) small size chopped
  • 2 pieces chopped tomato (कटा हुआ टमाटर)
  • 1 teaspoon cumin powder (जीरा पाउडर)
  • 1 teaspoon coriander powder (धनिया पाउडर)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1 teaspoon Thai curry paste (थाई करी पेस्ट) red
  • 8-10 pieces curry leaves (करी पत्ते)
  • 2 tablespoon Hot-n-Sweet tomato sauce (हॉट न स्वीट टमाटर सॉस)
  • 1/2 teaspoon mustard paste (सरसों का पेस्ट)
  • 4 pieces hard boiled egg (पूरी तरह उबले अंडे)
  • salt to taste (नमक स्वाद अनुसार)
  • 1 piece double fried egg (तला हुआ अंडा) for garnishing
  • 1 tablespoon fresh coriander leaves (ताजा धनिया पत्ती) for garnishing


How to Make Chicken Keema

  • Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
  • Thai curry paste, curry leaves,
  • Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
  • Simmer the keema for 8-10 minutes on a medium flame.
  • Fry the keema on high flame for 2-3 minutes.
  • Add a little water and cook for another 15 minutes.
  • Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,


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