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Chicken Keema Pav delivers a delicious combination of moist, flavorful minced chicken cooked with onion, tomato, ginger, garlic, green chili, and aromatic Indian spices. The keema is simmered until thick and spoonable, making it perfect for scooping up with golden, buttered pav. Topped with fresh coriander, served with lemon wedges and sliced raw onion for crunch, this dish balances spicy, tangy, and savory notes. Great for a hearty lunch, dinner, or as comfort food, it can be partly made ahead—just warm the keema and toast the pav before serving. Swap chicken for mutton for a richer flavor or add peas for variation.
18 ingredients
One serving is 1 plate (keema + 2 pav) · 305 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 504 kcal | 22% |
| Protein | 29 g | 54% |
| Total Fat | 23 g | 39% |
| Carbohydrate | 47 g | 16% |
| Fiber (Total) | 6 g | 19% |
| Vitamins & Minerals | ||
| Sodium | 1139 mg | 57% |
| Potassium | 428 mg | 12% |
| Calcium | 124 mg | 12% |
| Iron | 2 mg | 11% |
| Zinc | 0.75 mg | 6% |
| Vitamin A (RAE) | 5 µg | 1% |
| Vitamin C | 0.09 mg | 0% |
| Vitamin D | 1 µg | 9% |
| Vitamin B12 | 0.30 µg | 14% |
| Folate (B9) | 0.35 µg | 0% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Chicken, mince, raw; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Heat oil in a pan on medium heat. Add chopped onions and sauté until golden brown.
Add ginger, garlic, and green chili. Sauté for 1-2 minutes until aromatic.
Add chopped tomatoes and cook until soft and pulpy.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 1 minute.
Add chicken mince. Cook on high flame for 2 minutes, breaking lumps.
Lower the flame and simmer for 10 minutes, stirring occasionally, until chicken is cooked and mixture is thick. Add garam masala. Turn off heat.
Garnish the keema with chopped coriander leaves. Set aside.
Slice pav horizontally. Heat butter on a tawa, toast pav on both sides until golden.
Serve keema hot with toasted pav, lemon wedges, and sliced onions on the side.
by Workfile
