Kashmiri Minced Chicken Keema with Fennel and Dry Ginger

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant minced chicken curry infused with Kashmiri spices like fennel and dry ginger powder, perfect for a comforting meal. This Indian-inspired chicken recipe, ready in about 40 minutes, pairs minced chicken, mustard oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 lb minced chicken
2 tbsp mustard oil
1 medium (120g) onion, finely chopped
1 green chili, slit
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
1 tsp fennel seeds, crushed
1 tsp dry ginger powder
1 tsp coriander powder
1 medium (100g) tomato, finely chopped
1 tsp salt
1/2 cup water
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp mustard oil in a frying pan over medium heat until shimmering. Add 1 medium finely chopped onion and 1 slit green chili, sauté for 5 minutes until translucent.
Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
Step 3: Add 1 tsp Kashmiri red chili powder, 1 tsp crushed fennel seeds, 1 tsp dry ginger powder, and 1 tsp coriander powder. Cook the spices for 1 minute, stirring constantly.
Step 4: Add 1 lb minced chicken and 1 tsp salt, breaking the meat apart with a spoon. Cook for 7 minutes until the chicken changes color.
Step 5: Mix in 1 medium finely chopped tomato and 1/2 cup water, reduce heat to low, cover and simmer for 12 minutes until the flavors meld and the sauce thickens.
Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.