Well well well, so here is a very famous street food of Mumbai – chicken keema pav! Whether it is pav bhaji or keema pav, both have a special spot in most of our hearts. Keema pav usually made with the minced meat of chicken, lamb or goat can also be replaced with egg. Using egg, a bhurji gravy is made to go along with the pav buns.
Keema, also called as kheema is a term that refers to minced or ground meat. Well, in my opinion, I would definitely suggest you to use a food processor to mince the meat or you can also mince them using a knife by hand. Earlier, even I have used our normal mixer grinder to grind the meat. But, that often leads to the meat clumping together when cooked. On the other hand, using a food processor or a knife yielded much better results according to me. You are of course welcome to use any technique a per your comfort.
Minced meat, slow-cooked with onions, tomatoes, flavorful Indian spices and had with buttered and slightly toasted laadi pav! Chicken keema pav is sure to pamper your taste buds. Oh man, if this is not heaven, then what is? Oh, not to forget the dollop of butter, chopped onions and coriander leaves and also a squeeze of fresh lemon juice on the hot keema gravy.
I know people; I am tempting you. But, I really can’t help it. The deliciousness is making me write all these. I even could not resist while cooking the gravy. Although, I had to and yes, because of that I took pictures also to upload the recipe. As teachers taught us, sharing is caring, right?!
For the ease of eating, minced meat is used for the gravy. This can also be stuffed in between the pav buns and is served which makes it difficult to use meat chunks. Also, I have observed this a lot of times. Even though we use the same gravy base, meat chunks and minced meat gives a different flavor.
The making of chicken keema pav is quite simple. Not much ingredients, but I can assure deep flavors and aromas that is sure to win your heart and your taste buds too. Well, chicken keema pav is also a great brunch option to get some protein along with the heavy carbs.
I have actually added some green peas too to go along with the minced meat. I always like the combination of minced meat and green peas. You can also use some potatoes instead of it or just omit the usage of it. I have also used green capsicum. They tend to add some flavor too. The amalgam of all these gives a beautiful taste and flavor that one can never resist. Oh yeah, and definitely the color, that is going to attract you instantly.
So, let me stop my endless description here and let you decide. Don’t you think this chicken keema pav is worth a shot? It definitely is. Also, it is a great way to sneak in some meaty deliciousness to your regular pav bhaji recipe. Meanwhile, I will also try posting the original pav bhaji recipe too, very soon.
Enjoy it with your family as a brunch or even a dinner recipe. Psst! Let me tell you all a secret. This chicken keema pav is so delicious that it can actually be had anytime of the day. Ofcourse, the chicken keema can also be served with roti, lachha paratha or even naan.
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Chicken Keema Pav
For chicken keema
- 300 grams boneless chicken, minced
- 2 + 1 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 cup finely chopped onions
- 1 tbsp ginger-garlic-green chili paste
- 1/4 cup finely chopped capsicum
- 2 large tomato, finely chopped
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp kashmiri chili powder
- 2 tsp coriander powder
- 1/4 cup green peas, fresh or frozen
- 2 tbsp pav bhaji masala
- 1 tsp crushed kasuri methi
- 1 tsp lemon juice
- salt, as per taste
- handful of finely chopped coriander leaves
For toasting the pav buns (optional)
- 1 tbsp butter
- 1/4 tsp pav bhaji masala
- 1/2 tsp finely chopped coriander leaves
- 4 (2 sets) pav buns, slit halfway through horizontally
To make the chicken keema
- In a kadai on medium flame, heat oil and 2 tbsp butter.
- Add cumin seeds and let it splutter.
- Add the chopped onions and saute until the onions turn translucent.
- Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
- Add the chopped capsicum, cover with a lid and cook for a minute.
- Add turmeric powder, red chili powder, kashmiri chili powder and coriander powder. Mix well and cook until oil leaves the masala.
- Add the chopped tomatoes, minced meat and green peas along with the required salt. Mix well and add just a dash of water and cook with the lid on for 15-20 minutes. (Stir in between at intervals and break any large clumps of meat)
- After 20 minutes, the tomatoes would have melted and the chicken would have been cooked. Add the pav bhaji masala and mix well and cook for another 5 minutes.
- Add kasuri methi and lemon juice. Mix well.
- Add 1 tbsp of butter and coriander leaves. Mix well.
To toast the pav buns
- In a tawa on medium heat, add butter, pav bhaji masala and coriander leaves. Mix well and spread it on the tawa.
- Coat the inside of the slit pav buns toast them slightly.
- Coat the top and the bottom of the pav buns too and toast them.
- Serve with hot chicken keema masala, chopped onions and a small piece of lemon on the side.
- For a healthier version, you can use oil instead of butter.
- Make sure that the onions, tomatoes and capsicum are very finely chopped.
- Make sure to break any large clumps of chicken while cooking it.
- Do not add a lot of water initially while cooking the meat as the chicken will let out water which will be enough to cook.
- If the chicken is not cooked, then let it cook for an addition 5-10 minutes with the lid on.
- Chicken can also be replaced with lamb or goat meat. But cooking takes much longer time than chicken.
- If the curry dries up, then add some more water and adjust according to taste.
- Toasting the pav buns is completely optional.
- You can toast the pav buns using only butter.