How long does Chicken Keema Pav keep in the fridge?

Chicken Keema Pav keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Keema Pav ahead of time?

Yes. Chicken Keema Pav is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Keema Pav?

Classic pairings include onion, lemon, pav. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Chicken Keema Pav

Name: Chicken Keema Pav
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 600 g chicken mince; 2 onions, finely chopped; 1 tbsp ginger-garlic paste; 3 tomatoes, chopped; 2 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp pav bhaji masala; 1 tsp cumin seeds; 1 cup frozen peas; 2 tbsp oil; 8 pav, split; 1 tbsp butter (toasting); 0.25 cup coriander, chopped; 1 lemon, wedged; 1 tsp salt

Rate this recipe:

Mince simmer + pav

Time: 35 min
Serves: 4
Calories: 460 kcal
Protein: 32 g

0:00 / 1:36

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Method

1Heat oil, crackle cumin; brown onions for 8 minutes.
2Add ginger-garlic, tomatoes, chilli powder, pav bhaji masala, salt; cook 6 minutes till oil separates.
3Add chicken finely chop, break it up; cook 8 minutes till the moisture cooks off and edges cook until crunchy.
4Add peas with a splash of water; gently bubble 10 minutes till keema looks like cooked finely chop.
5Toast pav with butter cut-side down till deeply golden.
6Mound keema, scatter coriander; serve with lemon wedge and raw onion — Mumbai's keema pav.

About this recipe

Built on chicken — swap with soya granules + crumbled tofu.

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