I've been making this tandoori chicken keema with potatoes for over a decade now. It is a simple and quick weeknight ground chicken and potatoes dish for those nights when you're struggling to make dinner. Bonus, it's pretty healthy. I'd be remiss if I didn't give credit to the person who inspired the evolution of this recipe. It's definitely in our regular rotation and is a comfort food for The Mister.
When I was trying to navigate my way through my first kitchen, I was eager to learn all things food by watching, listening, and talking to anyone and everyone who cooked. Aunty A is one of the people who has the magic touch when it comes to food. She can make even frozen fish sticks taste like the best fish you've ever had- now that's true power.
She's the one who first introduced me to this chicken keema. As I watched her move gracefully, expertly adding various spices, I could only hope that one day I would be able to cook as well as her. Her family was a large part of The Mister's family long before I entered the picture and when I did, they became my family too. So when The Mister asked for it, I began recreating it from my memory of Aunty A cooking. I've been making it since.
What Makes This Chicken Keema Great
In total, this tandoori chicken keema takes less than half an hour to make. It has all the delicate flavors of traditional tandoori chicken without having to marinate it overnight. It's also lightly spiced so it can also be adjusted to be as spicy as you want. In fact, this chicken is one of the first dishes I make for friends who aren't too familiar with Indian food. Either this or on my Instant Pot butter chicken. Served atop fragrant and simple basmati rice or a piece of fresh naan. And I'm reminded of why sometimes basic is best.
These days, my favorite part of tandoori chicken keema with potates has been that it's totally whole30 compliant and paleo friendly. *omit potatoes for paleo* You can have it with riced cauliflower or in lettuce cups. The potatoes keep me from missing the starch that is so common in indian food, while bulking up the chicken for a delicious protein situation. I mean, it's a win-win situation.Print
Tandoori Ground Chicken with Potatoes
A quick and simple weeknight meal, packed with all of the flavor of tandoori chicken but without the marinating time. Serve over basmati or with roti/naan.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 6 1x
- 2 lbs ground chicken breast
- 1 medium yellow onion, peeled and chopped
- 2 medium tomatoes, diced
- 2 tbsp oil of choice (I use avocado oil to stay whole30/paleo compliant)
- 1 tsp ground corriander
- ½ tsp cumin
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 tsp kosher salt
- ½ tsp tumeric
- 1 tsp kashmiri chili powder or cayenne pepper
- 1 tsp garam masala
- 2 large potatoes, peeled and cut into eights (use sweet potatoes for paleo or take out completely)
- 2-3 drops of red food coloring, if desired
- ¼ cup water
- cilantro for garnish
- Heat oil in a pot over medium high heat, about 1 minute. Add onion and cook until translucent, about 2 minutes. Add in garlic and ginger and saute fo 30 seconds, until the garlic and ginger start browning and become fragrant. Add salt, turmeric, cumin, coriander powder, chili powder or cayenne, and garam masala and stir until onions are coated. Cook for 1 minute and add in tomatoes. Stir again, to coat tomatoes with the spice mixture and let the tomatoes break down for 3-4 minutes.
- Carefully add in the chicken, breaking apart the pieces so they don't clump together. Stir until the chicken is well coated with the onion and tomato mixture and chicken begins to release some liquid. Reduce heat to low, cover and let the chicken for 5 minutes.
- Uncover pot and add in potatoes, carefully stirring to incorporate. Stir in water and food coloring, if using, cover and simmer for 10-15 minutes, until chicken is cooked and potatoes are tender.
- Uncover pot and increase to high heat and let remaining water evaporate, stirring often to make sure chicken doesn't stick to the bottom of the pot. This may take 3-5 minutes, depending on how much water is in the pot.
- Remove from heat and garnish with cilantro.
- Serve with hot basmati rice or naan. Or if whole30 or paleo, serve with cauliflower rice.