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 drafted and published.

A fragrant minced chicken curry infused with Kashmiri spices like fennel and dry ginger powder, perfect for a comforting meal. This Indian chicken recipe, ready in about 40 minutes, pairs minced chicken, mustard oil, and onion, finely chopped for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.