> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken Keema Pav - URL: https://onesandwich.com/chicken-keema-pav/ - Published: 2026-05-17T05:29:57.000Z - Updated: 2026-05-26T11:11:16.000Z - Description: Chicken mince keema with pav. - Author: Andrew Lekashman - Tags: India, Split Roll Sandwiches, Pav & Pao, #auto-imported **馃嚠馃嚦 India** 路 Family: [Pav & Pao](https://onesandwich.com/tag/pav/) 路 Region: Mumbai 路 Heat: Griddled 路 Bread: pav 路 Proteins: chicken --- Ingredients pav 路 chicken 路 onion 路 tomato 路 garam masala 路 ginger 路 garlic 路 cilantro Chicken Keema Pav is a Mumbai plate of chicken mince *keema* served with *pav*. It is an open eating format rather than a closed sandwich: a wet, deeply spiced minced-chicken preparation in a bowl or on a plate, with soft *pav* rolls alongside for scooping and sopping. The whole point is the interplay between the rich, masala-heavy *keema* and the plain, buttery, griddled bread that carries it, the bread tempering the spice and soaking up the gravy that pools at the edges. The two parts are made separately and plated together. The *keema* is built in a pan: onions cooked down with ginger, garlic, and green chili, then tomato, a masala of chili, turmeric, and garam masala, and minced chicken added and cooked until it browns and the spices coat every grain of meat, finished loose with a little water or kept semi-dry depending on the cook. Green peas, coriander, and a squeeze of lime often go in near the end. The *pav*, a soft square milk roll, is slit and griddled cut-side down with butter so the faces take a light crisp. The *keema* is served hot, the *pav* warm beside it, sometimes with raw onion and lime on the side. Good execution gives a *keema* where the mince is browned and separate rather than steamed into a gray clump, the spice balanced and the fat carrying flavor without slicking the plate, and *pav* that is warm with a faintly crisp griddled face. Sloppy versions turn out a pale, watery, underbrowned mince that tastes of raw masala, oversalt it to compensate, or serve cold untoasted *pav* that goes dense and gummy against the gravy. The format flexes by how wet the *keema* is and how it is finished. Some kitchens keep it semi-dry and almost like a bhurji-style mince for stuffing into the *pav*; others keep it gravy-loose so the bread soaks. A pav-bhaji-style butter-and-masala finish pushes it richer and redder; a pepper-heavy treatment pushes it sharper. Some versions fold a fried or scrambled egg into the *keema*, or top it with extra butter and chopped onion. The *pav* itself, and the wider *pav* street-snack family it belongs to, is a distinct subject that deserves its own article rather than being crowded in here. What stays fixed is the source's pairing: spiced chicken mince *keema* eaten with *pav*. --- ## More from this family Other [Pav & Pao](https://onesandwich.com/tag/pav/) sandwiches in India: - [Akuri Pav](https://onesandwich.com/akuri-pav/) - [Beef Chilli Fry Pao](https://onesandwich.com/beef-chilli-fry-pao/) - [Beef Keema Pav](https://onesandwich.com/beef-keema-pav/) - [Bhaji Pav](https://onesandwich.com/bhaji-pav/) - [Bhajji Pav](https://onesandwich.com/bhajji-pav/) - [Bhurji Pav](https://onesandwich.com/bhurji-pav/) - [Bun Maska with Chai](https://onesandwich.com/bun-maska-with-chai/) - [Bun Maska](https://onesandwich.com/bun-maska/) [See all Pav & Pao sandwiches 鈫抅(https://onesandwich.com/tag/pav/)