Keema de Poulet à la Cardamome
Du poulet haché cuit avec oignons, tomates, piments verts et beaucoup de cardamome verte, terminé aux petits pois et aux herbes.
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Ingrédients
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Étapes
Cook the onions
Heat the oil with the bay leaf in a wide pan over medium heat. Add the onions and cook for 8 minutes, stirring now and then, until golden. Stir in the ginger-garlic paste and chilies and cook for 1 more minute until fragrant.
- 3 tbsp oil or ghee
- 1 bay leaf
- 2 onions
- 1 tbsp ginger-garlic paste
- 2 green chilies
✅ C'est prêt quand : onions are golden and the ginger-garlic smells fragrant, not raw
Brown the minced chicken
Add the chicken to the pan and raise the heat to high. Cook for 6-7 minutes, breaking it up with a spoon, until no pink remains and it starts to brown.
- 600g minced chicken
✅ C'est prêt quand : no longer pink and internal temperature reaches 74 degC / 165 degF
Add tomatoes and spices
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Finish
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Cook the onions
Heat the oil with the bay leaf in a wide pan over medium heat. Add the onions and cook for 8 minutes, stirring now and then, until golden. Stir in the ginger-garlic paste and chilies and cook for 1 more minute until fragrant.
- 3 tbsp oil or ghee
- 1 bay leaf
- 2 onions
- 1 tbsp ginger-garlic paste
- 2 green chilies
✅ C'est prêt quand : onions are golden and the ginger-garlic smells fragrant, not raw
Brown the minced chicken
Add the chicken to the pan and raise the heat to high. Cook for 6-7 minutes, breaking it up with a spoon, until no pink remains and it starts to brown.
- 600g minced chicken
✅ C'est prêt quand : no longer pink and internal temperature reaches 74 degC / 165 degF
Add tomatoes and spices
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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The Story Behind the Dish
Keema — minced meat — is a staple of Mughlai, Hyderabadi and Parsi cooking, eaten with bread, stuffed into samosas and parathas, or cooked with peas as keema matar.
Cardamom-scented keema, 'illaichi keema', is a particularly fragrant version that works beautifully with lighter chicken mince.
⭐ Why It's Famous
Quick, versatile and full of flavour, keema is the weeknight hero of Indian meat cooking.
💡 Fun Fact
Green cardamom is the world's third most expensive spice by weight, after saffron and vanilla.
Hyderabad & Lucknow
17.39°N, 78.49°E
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