Illaichi Chicken Keema (Cardamom Minced Chicken)
Minced chicken cooked dry with onions, tomatoes, green chilies and a generous dose of green cardamom, finished with peas and fresh herbs. Quick, fragrant and great stuffed into rolls or parathas.
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Ingredients
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Start your free weekContinue with free accessCook the onions
Heat the oil with the bay leaf and cook the onions for 8 minutes until golden. Add the ginger-garlic paste and chilies and cook for 1 minute.
Brown the mince
Add the chicken and cook on high heat, breaking it up with a spoon, for 6–7 minutes until no longer pink and starting to brown.
Add tomatoes and spices
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Finish
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Cook the onions
Heat the oil with the bay leaf and cook the onions for 8 minutes until golden. Add the ginger-garlic paste and chilies and cook for 1 minute.
Brown the mince
Add the chicken and cook on high heat, breaking it up with a spoon, for 6–7 minutes until no longer pink and starting to brown.
Add tomatoes and spices
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Keema — minced meat — is a staple of Mughlai, Hyderabadi and Parsi cooking, eaten with bread, stuffed into samosas and parathas, or cooked with peas as keema matar.
Cardamom-scented keema, 'illaichi keema', is a particularly fragrant version that works beautifully with lighter chicken mince.
⭐ Why It's Famous
Quick, versatile and full of flavour, keema is the weeknight hero of Indian meat cooking.
💡 Fun Fact
Green cardamom is the world's third most expensive spice by weight, after saffron and vanilla.
Hyderabad & Lucknow
17.39°N, 78.49°E
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