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Easy Chicken Keema Recipes with Meat Grinder 

Keema is very versatile. It can be used for a variety of dishes ranging from momo fillings to making keema noodles. What makes keema a tasty source of protein is that it is easy to cook and soaks in the flavours easily, making it a savory dish. There are different ways to cook keema, here, we look at different chicken keema recipes.

Spaghetti and meatballs


For the meatballs:
250gm chicken keema
½ cup breadcrumbs
¼ cup milk
1 egg
2 cloves ginger and garlic, minced
½ tsp dried basil
½ tsp turmeric powder
½ tsp cumin powder
Salt and pepper to taste

For the sauce:
2 tbsp olive oil
1 onion, diced
3 tsp garlic and ginger, minced
1 cup crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

For the spaghetti:
1 lb spaghetti
Salt for pasta water
Freshly grated cheese to serve


Preheat the oven to 375°F.

Make chicken keema using the Better meat grinder. In a large bowl, combine the ingredients for the ground chicken. Mix well with your hands.

Shape the keema chicken into small meatballs. Then line them on a baking sheet with parchment paper. Bake in the oven for 20-25 minutes or until golden brown. Alternatively, you can also deep fry the chicken. But baking is healthier.

Next, work on the sauce. Heat oil in the saucepan then add diced onion, garlic ginger and saute.

Add crushed tomatoes, dried basil, salt, and pepper. Lower the heat and simmer the sauce for about 15-20 minutes.

Boil the spaghetti in a large pot of boiling water. Add a pinch of salt for taste. When the spaghetti is cooked, drain the water and place the spaghetti into the sauce and stir.

Serve the spaghetti topped with the meatballs and freshly grated cheese. Enjoy!

Chicken Seekh Kabab

250gm ground chicken
1 onion, finely chopped
2 tsp garlic and ginger paste
¼ cup fresh coriander, chopped
¼ cup fresh mint leaves, chopped
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp salt
1 tbsp besan (gram flour)
2 tbsp oil
Bamboo skewers, soaked in water for 30 minutes


Use the meat grinder to grind the chicken. Then mix all the ingredients in a mixing bowl. Add the onion, garlic and ginger paste, mint leaves, coriander, garam masala powder, cumin powder, coriander powder, red chilli powder, salt and besan. Mix well.

Take some of the chicken mixture and shape it around the bamboo skewers. Shape it so that it covers almost all parts of the skewer. Repeat for the remaining skewers.

Place them on a heated grill and brush oil on the skewers while they cook.

Grill the skewers, turning occasionally until they are browned all over and cooked. You can also use the Better electric skewer to cook the minced meat to cook without smoke.

Serve the chicken hot on a plate with some mint chutney and lemon wedges on the side. Enjoy!

Chicken Samosa


For the filling:
250 gm ground chicken
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tsp salt
1/4 cup chopped fresh cilantro
Juice of 1/2 lemon

For the dough:
2 cups wheat flour
1/2 tsp salt
3 tbsp oil
1/2 cup water

For frying:
Oil for deep frying


Knead the dough by adding flour, water, salt and oil. Cover it and let it rest for 30 minutes.

Heat oil in a pan and fry the onions until they turn translucent. Add minced garlic and ginger and cook for a short while.

Add the ground chicken into the pan and cook until the color turns white. Add all the spices and stir then let it cook for another 5 minutes.

Chop the fresh cilantro and lemon juice to the chicken. Let it cook for 5 more minutes then turn off the heat.

Take the dough and divide the dough into 12-15 equal portions and roll each portion into a ball.

Flatten the dough balls into a thin circle about 6-7 inches in diameter. Cut the circle in half.

Take the semi circle and form a cone. Seal the edges by taking a little water. Add the chicken filling into the cone. Remember to put only a table spoonful as the fillings can overflow.

Seal the open top of the samosa firmly to form the distinct triangle-shape of the samosa.

Heat oil in a frying pan then place the samosas into the pan when the oil is hot. Fry until the outer layer turns golden brown and crispy.

Serve hot with some tomato achaar on the side. Enjoy!

Chicken Keema Curry


500gm ground chicken
2 onions, finely chopped
1 tbsp garlic ginger paste
2 tomatoes, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1/4 cup chopped fresh cilantro
2 tbsp oil
1/2 cup water


In a heated pan add chopped onions and saute it until they turn translucent. Add the ginger garlic paste and cook for another minute.

Add the chopped tomatoes and cook until it turns into a mushy paste.

Add the remaining spices and cooke for another 5 minutes until the spices are well combined.

Add the chicken into the pan and mix thoroughly. Then let it cook for 10-12 minutes until it is no longer pink.

Add a half cup of water into the pan and let it simmer for another 10-15 minutes.

Garnish with fresh cilantro before serving. You can side this curry with steamed rice or naan.

There are many different ways to enjoy minced meat, and these are just a few ideas. Try the Better meat grinder for yourself and you can come up with your own creative and tasty recipes!

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