🍝 One-Pot Chicken Keema Pasta – Desi Fusion Comfort Meal

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🍝 One-Pot Chicken Keema Pasta – Desi Fusion Comfort Meal

Introduction

When it comes to quick, wholesome, and flavor-packed meals, nothing beats a comforting one-pot recipe. This One-Pot Chicken Keema Pasta is the ultimate desi fusion dish, blending the heartiness of chicken keema (spiced minced meat) with the creamy, cheesy goodness of pasta. Whether you’re craving something spicy, creamy, or filling, this recipe checks all the boxes. Plus, since it’s made in one pot, you save time on cooking and cleaning – perfect for busy families and students

🥘 Why This Recipe Works

  • Combines South Asian flavors with Italian pasta.

  • Time-saving: everything cooks in one pot.

  • A crowd-pleaser that kids and adults both enjoy.

  • Customizable with your favorite spices, vegetables, or pasta shapes.

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Ingredients (Serves 4)

Keema & base

  • 500 g chicken mince (keema)

  • 2 tbsp oil or ghee

  • 1 tsp cumin seeds

  • 1 large onion, finely chopped

  • 1 tbsp ginger-garlic paste

  • 2 green chilies, finely chopped (optional)

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp turmeric powder

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • Salt to taste

Sauce & pasta

  • 2 medium tomatoes, pureed (or 1 cup tomato puree)

  • 2 tbsp yogurt (whisked)

  • 2 cups dried pasta (penne, fusilli or macaroni)

  • 4 cups hot water or chicken stock (adjust for pasta type)

  • ½ cup capsicum, diced (optional)

  • ½ cup frozen corn or peas (optional)

  • ½ cup grated cheese (cheddar or mozzarella)

  • Fresh coriander, chopped (for garnish)

  • Lemon wedges (optional)

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Step-by-Step Method

— 1. Sear the aromatics & brown the keema

Heat oil/ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and sauté until golden brown (8–10 minutes). Stir in ginger-garlic paste and green chilies; cook 1 minute till fragrant. Add the chicken keema and break up lumps with a spatula. Cook until the mince loses its raw color and begins to brown (6–8 minutes).

 — 2. Add spices & tomatoes

Lower the heat, then add red chili, turmeric and coriander powder. Mix well and cook for another minute. Pour in the tomato puree and salt. Cook until oil starts separating from the masala and the tomato reduces slightly (5–7 minutes). This builds the flavor base.

— 3. Stir in yogurt & veggies

Reduce heat and stir in whisked yogurt to add creaminess and balance the acidity. Add capsicum, corn/peas if using, and cook for 2–3 minutes.

 — 4. Add pasta & simmer

Add the dried pasta to the pot and pour in the hot water or stock. Stir, bring to a gentle boil, then reduce heat to a simmer. Cover the pot and cook according to pasta package timing (usually 10–12 minutes) — stir once or twice to prevent sticking. Check pasta doneness and add a splash more water if it’s absorbing too quickly.

— 5. Finish with cheese & garnish

When pasta is al dente and most liquid is absorbed, sprinkle grated cheese and garam masala. Stir until cheese melts into a silky sauce. Taste and adjust salt or spice. Turn off heat and let sit covered for 2 minutes. Garnish with chopped coriander and a squeeze of lemon if desired.

Serving Suggestions

Serve hot with:

  • Garlic naan or simple green salad.

  • A side of pickled onions or raita to cool the palate.

  • Crusty bread for scooping up the saucy bits.

Variations & Tips

  • Vegetarian option: replace chicken keema with crumbled paneer or textured soy mince.

  • Creamy version: add 2 tbsp cream at the end instead of cheese.

  • Spice level: reduce red chili and omit green chilies for milder taste.

  • Pasta cook time: different shapes absorb liquid differently — keep extra hot water ready.

Storage & Reheating (must-read)

Refrigerator: Cool the pasta to room temperature, transfer to an airtight container, and refrigerate up to 3 days.
Freezer: For longer storage, freeze in airtight containers for up to 1 month. Note: texture of pasta may soften slightly after freezing; use slightly undercooked pasta if you plan to freeze.
Reheating from fridge:

  • Microwave: place portion in microwave-safe bowl, sprinkle a little water or milk, cover, and heat in 60-90 second bursts, stirring in between until piping hot.

  • Stovetop: add 2–3 tbsp water or stock to a pan, add pasta, cover and warm on low, stirring occasionally until hot. Add a splash of cream or grated cheese to revive creaminess.
    Reheating from freezer: Thaw overnight in fridge, then reheat as above. Avoid refreezing reheated pasta for quality and safety.

Nutritional Notes (approx.)

Per serving (estimate): Calories 520, Protein 30g, Fat 18g, Carbs 58g — varies by ingredients used.

Pro Tips for Success

  • Use hot stock/water when adding pasta to reduce overall cook time.

  • Browning the keema well adds deeper flavor — don’t rush it.

  • If sauce becomes too thick, add water in small increments to reach desired consistency.

  • For best texture if freezing, slightly undercook pasta by 1–2 minutes before cooling

Close-up of one-pot chicken keema pasta topped with coriander and chilies.

❤️ Final Thoughts

This One-Pot Chicken Keema Pasta is what fusion dreams are made of – hearty, flavorful, and ready in a flash. No fancy sauces or multiple pans, just pure comfort and spice in every bite.

Perfect for dinner when you want something desi and cheesy in one bowl!

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