Tandoori Keema Recipe
If you love smoky, spiced Indian dishes, this Tandoori Keema Recipe is a must-try! Unlike regular keema recipes, this version involves marinating the minced meat in rich tandoori spices before slow-cooking it to juicy perfection. To elevate the flavors further, it’s finished with a traditional dhungar—a smoky charcoal technique that gives the dish an irresistible tandoori aroma. Perfect for roomali roti, naan, parathas, or even rice, this keema brings the street-style magic right to your kitchen. This tandoori keema recipe is perfect for a flavorful dinner
Origin of Tandoori Keema
This Restaurant-style Tandoori Keema is a flavorful twist on the traditional keema curry, combining the richness of keema with the smoky charm of tandoori spices. The word keema refers to minced meat in Urdu and Hindi, and it has deep roots in Mughlai cuisine, often cooked with aromatic spices and served during feasts. This recipe adds a North Indian tandoori-style marinade and a final dhungar (smoke infusion) that mirrors the essence of meat cooked in clay ovens. It’s an innovative adaptation loved across Indian households for its bold flavor and versatility.
This dish is also popular under names like Smoked Keema or Tandoori Keema Masala, often served at dhabas, street stalls, restaurants and festive occasions. You can read more about the traditional keema on Wikipedia.
Tandoori Keema Recipe | Easy Keema Curry (step by step photos)
Ingredients
For Marination
- 500 g Minced Meat(keema)
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 2 tbsp Tandoori masala powder
- 150 g Curd
- 3 medium size Brown fried onion
- 1/4 tsp Orange red food color (Optional)
- Salt to taste
For making Keema
- 5 tbsp Oil
- 1 Bay leaf
- 1 inch Cinnamon
- 3 Cardamom
- 3 Clove
- 1 tbsp Kasuri methi
- 3 Green chillies
- 350 ml water
- Fresh Coriander for garnishing
For Smoky Flavor
- 1 Charcoal
- 1 tsp Clarified butter (pure ghee)
Instructions
- In a bowl add Keema, turmeric, red chilli, coriander powder, cumin powder, garam masala powder, tandoori masala powder and salt.
- Add curd, food color, fried onions and mix well.
- Marinate the keema for al least 30 minutes for best results.
- In a pan heat oil and add bay leaf, cardamom, cinnamon and cloves.
- Once the spices crackle add the marinated keema to it and saute for 2 minutes.
- Cover and cook on low flame for 4-5 minutes until the keema releases moisture.
- Open the lid and cook on medium high heat for 6-7 minutes or until the moisture of keema is completely dry and oil floats on top.
- Now add water and mix well.
- Cover and cook on low flame for 30 minutes or until tender, keep stirring in between.
- Once the keema is done add kasuri methi, green chillies and fresh coriander, mix well.
- Cook for further 2 minutes and turn off the flame.
- Now place a hot charcoal and add ghee cover the keema for 5 minutes to infuse smoky flavor.
- Serve delicious keema with Lachcha paratha, roomali roti or naan.
Video
- Use fresh minced mutton: Choose keema with a bit of fat for better texture and taste.
- Marinate longer: Let the keema rest for at least 1 hour for deeper flavor infusion.
- Don’t skip the Dhungar: The charcoal smoking step adds the irresistible tandoori aroma.
- Cook patiently: Don’t rush the process, use medium heat and cook until oil separates for the richest taste.
- Balance flavors: Adjust spice level as per your liking, add lemon juice before serving if needed.
Serving Suggestions
- Serve hot with rumali roti, naan, or butter paratha.
- Enjoy Delicious Tandoori Keema with jeera rice or plain basmati rice for a hearty meal.
- Turn leftover Tandoori keema into keema rolls, sandwiches, wraps or puffs for a quick snack.
- Top with fresh coriander, sliced onions, and a squeeze of lemon.
If you love to try mutton recipes you might also enjoy my Mutton Fry, boneless mutton coated with spicy homemade masala and shallow fried till crispy.
Frequently Asked Questions (FAQ)
Can I use chicken instead of mutton keema?
Yes, you can substitute mutton keema with chicken keema. Just reduce cooking time slightly as chicken cooks faster.
How do I get the perfect smoky flavor?
Use the dhungar method — place a hot piece of charcoal in a small bowl inside the cooked keema, pour ghee over it, and cover for 2–3 minutes.
Can I make this less spicy?
Yes, reduce the red chili powder and green chilies to your taste without affecting the main flavor.
What can I serve with Smoky Tandoori Keema?
It pairs perfectly with tandoori roti, naan, or steamed rice. You can also serve it as a stuffing in parathas.
Can I freeze the keema?
Yes, store in an airtight container and freeze for up to 2 months. Thaw and reheat with a splash of water before serving.
What’s the secret to a flavorful keema curry?
The secret to making keema curry flavorful is marinating the mutton mince with tandoori masala and infusing smoky flavor by “dhungar method”.
Why is my keema bland?
Make sure to marinate the keema with spices for at least an hour and reduce the stock to semi dry not gravy – you will get the perfect thick texture and taste.
💬 What Do You Think About This Recipe?
Have you tried this Tandoori Keema at home? Did it remind you of Street-style Keema? Share your thoughts in the comments below — your feedback means the world to me! ❤️
📸 Also, if you make this Tandoori Keema recipe, don’t forget to share a photo and tag me on Instagram
👉 @diningwithayesha using the hashtag #diningwithayesha — I’d love to see your creations!