Chicken Keema Pav

About this recipe

Chicken keema pav is Mumbai's answer to the question 'what's for dinner'—minced chicken cooked down into a spiced paste that clings to torn pav bread, the meat almost dissolving into the onion-tomato base while garam masala builds warmth. The keema's wet, almost stew-like texture soaks into the bread's crumb, creating something greater than the sum of its parts. At 460 calories and 32g protein per serving, this is a complete meal, the kind that tastes like home for anyone who grew up eating it. Street food refined just enough for a proper dinner table, but casual enough that it's equally at home wrapped in newspaper at a vendor's stall. Onions are the foundation: brown them deeply for eight minutes until the edges caramelize and they turn translucent, building flavor depth that rushed cooking can't achieve. Ginger-garlic paste goes in next, then tomatoes and spices, cooked until the oil separates from the masala—the sign that you've toasted the spices enough. Then the ground chicken joins, broken up into very fine pieces as it cooks. The meat should cook until the moisture has evaporated and the edges become crunchy; this takes about eight minutes and requires patient stirring to prevent clumping. Peas add sweetness and color, pav bhaji masala brings distinctive warmth, and Kashmiri chilli powder brings color and fruity heat without harshness. The keema should look like finely minced meat coated in an aromatic spice sauce, not a soup or a curry. Many cooks add too much water, creating something closer to a meat curry than traditional keema. If the mixture is too wet after the chicken finishes cooking, let it continue to cook on medium heat until the liquid evaporates and the keema clings together. The pav must be warm but not hot when you assemble—it tears easily if it's scorching—and should be brushed with butter and toasted cut-side down until deeply golden. Mound the keema on the pav, scatter coriander, and serve with lemon wedges and raw onion slices. Assemble to order so the pav stays warm and doesn't soak up too much keema. The keema itself can be made completely ahead and reheated gently—it tastes even better the next day when flavors have mellowed. Keeps in the fridge for three days. Freezes well for up to three months; thaw overnight and reheat gently on the stovetop. This is the kind of dish that's perfect for lunchboxes, though transport the keema and pav separately to prevent sogginess.