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Golden baked chicken keema biscuits served with hot tea on a ceramic plate
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How to Make Crispy, Flaky Chicken Keema Biscuits
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A step-by-step recipe for bakery-style Indian chicken keema biscuits featuring a flaky shortcrust exterior and dry-spiced minced chicken filling.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: bakery style keema biscuits, chicken keema biscuits, minced chicken snack, savory chicken biscuits
Servings: 12
Author: Uppada Lakshmi
Ingredients
For the Dough:
  • - 2 cups 250g All-purpose flour (Maida)
  • - 1/3 cup 75g Unsalted butter, chilled and diced
  • - 1/2 tsp Baking powder
  • - 1/2 tsp Salt
  • - 1/2 tsp Carom seeds Ajwain, optional
  • - 4 to 6 tbsp Ice-cold water
  • - 2 tbsp Milk for brushing
For the Keema Filling:
  • - 250g Minced chicken fine keema
  • - 1.5 tbsp Cooking oil
  • - 1/2 tsp Cumin seeds
  • - 1 medium Onion finely chopped
  • - 1 tbsp Ginger-garlic paste
  • - 2 Green chillies minced
  • - 1/4 tsp Turmeric powder
  • - 1 tsp Kashmiri red chilli powder
  • - 1 tsp Coriander powder
  • - 1/2 tsp Garam masala powder
  • - 1/2 tsp Salt to taste
  • - 1 tsp Lemon juice
  • - 2 tbsp Fresh coriander leaves finely chopped
Instructions
  1. Sauté cumin seeds, onions, and green chillies in oil over medium heat until golden (4–5 mins).
  2. Add ginger-garlic paste; sauté 1 minute until fragrant.
  3. Lower heat, stir in turmeric, red chilli powder, coriander powder, and salt for 20 seconds.
  4. Add minced chicken; break up lumps over medium-high heat for 5 minutes.
  5. Cover and simmer 6–8 minutes on medium-low. Uncover and cook 2–3 minutes until completely dry.
  6. Stir in garam masala, lemon juice, and coriander. Cool completely.
  7. Whisk flour, baking powder, and salt. Rub in cold butter with fingertips until crumbly.
  8. Add ice water tablespoon by tablespoon to bring into a ball. Wrap and chill 20 minutes.
  9. Preheat oven to 190°C (375°F). Roll dough to 4mm thickness; cut 3-inch rounds.
  10. Place 1 tbsp filling on half the disks. Top with remaining disks, seal, and crimp edges with a fork.
  11. Prick tops with a fork, brush with milk, and bake on parchment-lined tray for 22–26 minutes until golden brown.
  12. Cool 8 minutes on a wire rack before serving.
Recipe Notes

Ensure chicken mince is cooked 100% dry; moisture causes soggy bottoms.
- Keep butter and water cold to ensure a flaky crust.
- Never knead the dough like bread.

Storage:
- Store in airtight container up to 24 hours at room temperature, or refrigerated for up to 3 days. Reheat in oven or air fryer at 180°C (350°F) to restore crispness.