How to make Chicken Keema - SK Khazana -

Enjoy these masaledar chicken stuffed patties with cups of hot tea

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Large potatoes, Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chicken Keema - SK Khazana checkout Perfect French Fries, Thai Style Chips, Tandoori Aloo Boat, Potato Rosti - SK Khazana . You can also find more Snacks and Starters recipes like Semiya Paneer Upma Stuffed Mirchi Pakoras Mushroom Tikka-SK Khazana Samosa Chaat

Chicken Keema - SK Khazana

Chicken Keema - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Keema - SK Khazana Recipe

  • Large potatoes boiled, peeled and mashed 3

  • Salt to taste

  • Cornflour 2 tablespoons

  • For stuffing

  • Chicken mince (keema) 250 grams

  • Oil 1 1/2 tabl to deep fry

  • Garlic chopped 1 teaspoon

  • Medium onion chopped 1

  • Ginger-garlic paste 1 tablespoon

  • Kashmiri red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

  • Eggs, beaten 2

  • Dried breadcrumbs 1 cup


Step 1

Heat oil in a non-stick pan, add garlic and sauté till golden brown. Add onion and saute for 1 minute. Add ginger-garlic paste and sauté for 1 minute.

Step 2

Add minced chicken, sauté for 4-5 minutes breaking lumps. Add red chilli powder, coriander powder, garam masala powder and salt, mix well and sauté for 3-4 minutes.

Step 3

Add coriander leaves and mix. Set aside to cool.

Step 4

Take potatoes in a large bowl. Add salt and cornflour and mix well.

Step 5

Grease your palms with some oil. Spread some potato mixture on your palm, place some chicken portion in the centre, gather the edges together and seal. Roll into a ball and press lightly to make a pattice. Make more patties in the same way.

Step 6

Take beaten eggs in a bowl and breadcrumbs in another bowl.

Step 7

Dip pattice in the eggs and roll in bread crumbs and set aside.

Step 8

Heat sufficient oil in a kadai, slide the patties into it and deep-fry on medium heat till golden brown all around. Drain on absorbent paper.

Step 9

Arrange on a serving plate and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.