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Sauteed Ground Chicken ~ Chicken Kheema

Ground chicken sauteed with Indian spices
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people


  • 3 tbsp. Oil
  • ⅓ - ½ cup chopped Onion
  • 2 Green Chilies chopped
  • 1 ½ - 2 tbsp. Ginger Garlic Paste
  • 1 tsp. Coriander Powder
  • 1 ¼ tsp. Chili Powder adjust to taste
  • ¾ -1 teaspoon Salt adjust to taste
  • ¼ tsp. Turmeric Powder
  • ½ teaspoon Garam Masala I used store bought
  • 123 grams / 4.3 oz Baby Spinach chopped (opt)
  • 1 lb. Ground Chicken
  • Cilantro ~ Kothmir for garnish


  • Heat oil in a 10” skillet or a frying pan.
  • When oil is hot, add onions and saute until soft.
  • Add green chilies, ginger garlic paste and saute until ginger is fried.
  • Throw in coriander powder, chili powder, salt, turmeric powder, garam masala and mix well.
  • Next goes chopped spinach and mix for few seconds until spinach wilts.
  • Finally add ground chicken and stir, separating the chicken mince. Stirring ground chicken is very important until it is partly cooked otherwise it will form a one big lump.
  • Once the chicken is slightly cooked, reduce the flame to medium – medium high flame, cook until chicken is cooked and all the juices evaporate. Keep stirring in between for even cooking.
  • Once the juices evaporate and chicken is cooked, sprinkle cilantro and turn off the heat.
  • Serve with rice or roti. This sautéed chicken can be used as a filling for chicken rolls, quesadillas and curry puffs.


Ground chicken cooks very fast. Do not cook for too long and do not cover the pan. It is not necessary. The longer the chicken is cooked, drier it becomes.