Tandoori Qeema is a delicious and smoky twist on classic South Asian minced meat (qeema/keema), loved for its bold flavors and irresistible tandoori aroma.
This mouthwatering dish starts with tender minced meat (usually beef, mutton, or chicken) marinated in a rich blend of yogurt and classic tandoori spices. It’s then cooked until juicy and perfectly spiced, with onions, tomatoes, ginger, garlic, and a mix of aromatic seasonings.
The real magic happens at the end: a piece of hot coal is placed in the center of the dish, drizzled with a little oil, and covered to infuse everything with that authentic smoky flavor—just like food cooked in a traditional tandoor clay oven!
The result is a flavorful, tender, and slightly tangy qeema that bursts with taste in every bite. It’s quick to prepare, making it ideal for everyday meals or special occasions like Eid celebrations and dinner parties.
Serve it hot with fluffy naan, tandoori roti, paratha, or even simple boiled eggs on the side for a complete and satisfying meal. The combination of smoky spices and soft mince makes it a crowd-pleaser everyone keeps coming back for—simple, hearty, and absolutely delicious!
Tandoori Qeema Recipe
Prep time: 2 hours
Cook time: 45 mins
Total time: 2 hours 45 mins
Serves: 4
Ingredients
- Mince ½ kg
- Ginger garlic paste 2 tsp
- Yogurt 1 cup
- Tomato 2 (sliced)
- Salt 1 tsp or to taste
- Red chili powder 1 tsp
- Crushed red chili ½ tsp (optional)
- Turmeric ¼ tsp
- Cumin powder ½ tsp
- Dry coriander powder ½ tsp
- Green chilies 4 (chopped)
- Oil ½ cup
- Onion 2 (sliced)
- Green chili, ginger and green coriander for garnish
- Coal for smoke
Instructions
- Put mince, ginger garlic paste, yogurt, tomato, salt, red chili powder, crushed red chili, turmeric, cumin powder, coriander powder and green chili in a bowl. Mix everything and leave for marinade about 2 hours (or depends on time you have).
- Heat oil in cooking pan and fry onion until soft and lightly pink.
- Add marinade mince, cook for 2-3 minutes. Cover and cook until mince tender (add water if required).
- When water dries and oil comes on top. Turn off the fire. Keep a piece of foil/bread on mince and place a burnt coal on it, drop oil; immediately cover for about 10 minutes. *See note.
- Discard foil and coal. Garnish with green chili, ginger and green coriander; serve with paratha, roti or naan.
Note
How to burn the coal: Place a coal on stove fire for 8-10 minutes then use it for smoke.
