Air fryer recipe · Breakfast
Chicken Keema Bake
Spiced minced chicken baked firm in ramekins.
- 18 minTotal time
- 185°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 150kcal
- 26.0 gprotein
- 3.6 gcarbs
- 3.9 gfat
- 0.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken250 g minced
- onion1/4 cup diced
- tomato1/4 cup diced
- ginger garlic paste1 tsp
- garam masala1/2 tsp
- salt1/2 tsp
Method
Mix the keema
Combine the minced chicken, onion, tomato, ginger garlic paste, garam masala and salt in a bowl. Mix with light hands until just blended. Overmixing packs the meat tight, so a gentle mix keeps the bake soft rather than rubbery.
Fill the ramekins
Press the mix into greased ramekins in an even layer, not too tight. A level fill of the same thickness cooks through at the same rate, so no part stays raw while the edges dry out.
Halfway stir
Cook for the first half, then stir once to break up the meat. Mince clumps together as it sets, so stirring opens it up and lets the hot air reach the middle for even cooking all the way through.
Air fry
Air fry at 185°C for 18 min, stirring once, until the chicken reaches 74°C inside and no pink remains. Minced chicken must be cooked right through, so check that the centre is steaming hot and fully browned.
