Looking for a hearty, muscle-fueling Indian meal packed with flavor and nutrition? Maya Noor’s Chicken Keema with Mixed Lentils is the ultimate high-protein powerhouse. This one-pot dish combines lean minced chicken with a mix of dals like masoor, moong, and chana — giving you a double dose of protein, fiber, and sustained energy. Lightly spiced and slow-cooked to perfection, it’s comforting, filling, and perfect for fitness-focused lunches or cozy weeknight dinners. Whether you pair it with roti, rice, or enjoy it as-is, every bite is rich in flavor and strength.
Three types of lentils—masoor, moong, and chana dal—soaking in a glass bowl of water on a white marble kitchen counter, surrounded by a measuring cup and a spoon
Rinse ¼ cup masoor dal, ¼ cup moong dal, and 2 tbsp chana dal thoroughly.
Soak them together in water for 20–30 minutes. Drain before using.
Step 2: Sauté the Base
Golden sautéed onions with chopped tomatoes, green chili, and ginger-garlic paste in a deep steel pan on gas flame, stirred with a wooden spatula, against a clean tiled kitchen backdrop.
Heat 2 tbsp oil or ghee in a pressure cooker or deep pan.
Add 1 chopped onion and sauté until golden brown.
Add 1 tsp ginger-garlic paste and 1 chopped green chili, and cook for 1 minute.
Stir in 1 chopped tomato, and cook until it softens and oil starts separating.
Step 3: Add Spices and Chicken Keema
Minced chicken (keema) cooking with turmeric, coriander, cumin, and red chili powder in a wide non-stick pan, showing slight browning, with spice jars placed beside.
Add ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, and 1 tsp red chili powder.
Mix well and cook for 1–2 minutes.
Add 250g chicken keema, mix thoroughly, and sauté until the keema turns white and slightly browned — around 5–7 minutes.
Step 4: Add Lentils and Cook Together
Pressure cooker on gas stove with chicken keema and soaked lentils mixed together in a simmering broth, lid open, with visible steam and metal measuring cups nearby.
Add the soaked, drained lentils into the pan with the keema mixture.
Add 2½ to 3 cups water depending on desired thickness.
Add salt to taste and stir well.
Cover and pressure cook for 3–4 whistles on medium flame (or simmer covered for 25–30 minutes if using a regular pan).
Step 5: Final Touches
Cooked chicken keema with lentils being garnished with fresh chopped coriander and garam masala, served in a traditional Indian bowl, lemon wedge on the side.
Once cooked, let the pressure release naturally. Open the lid, stir, and check consistency.
Add 1 tsp garam masala, and simmer for 2 more minutes.
Garnish with chopped coriander, onions, or a squeeze of lemon juice before serving.
Chef’s Notes & Cooking Tips
Use fresh chicken keema for best texture — avoid frozen if possible.
Adjust spice levels by increasing or decreasing the green chili and red chili powder.
Want it thicker? Use less water or cook uncovered for a few extra minutes after pressure cooking.
For extra nutrition, add chopped spinach or methi leaves while simmering.
You can make it oil-free by replacing ghee with just 1 tsp oil and using a non-stick pan.
This dish stores well — refrigerate leftovers and reheat with a splash of water the next day.
Serving Suggestions
Serve hot with whole wheat roti, phulka, or multigrain paratha for a balanced high-protein meal.
Pair with jeera rice, brown rice, or quinoa to keep it light and nutritious.
Add a side of cucumber-onion salad and lemon wedges for a refreshing contrast.
Pack in a lunchbox with millet rotis and a small salad for a filling office meal.
Enjoy a bowlful on its own as a protein-rich, low-carb dinner.
