Ingredients:

  • 1 lb ground chicken
  • 1 tablespoon oil (olive or vegetable)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1-2 green chilies, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • Fresh cilantro leaves, chopped, for garnish
  • 8 small corn or flour tortillas
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1/2 cup sour cream or Greek yogurt
  • 1 lime, cut into wedges

Instructions:

  1. Warm the oil in a skillet over medium heat.
  2. Add the chopped onion and cook until softened (about 2-3 minutes).
  3. Stir in minced garlic, grated ginger, and green chilies; sauté until fragrant (about 1 minute).
  4. Add ground chicken, breaking it apart; cook until no longer pink (about 5-7 minutes).
  5. Stir in cumin, garam masala, turmeric, and salt; cook until well blended and heated through (about 2-3 minutes).
  6. While the filling cooks, warm tortillas in a separate dry skillet or microwave.
  7. Place a generous amount of chicken keema onto each tortilla.
  8. Top with shredded lettuce, cherry tomato halves, and a dollop of sour cream or yogurt.
  9. Sprinkle with fresh cilantro and serve with lime wedges on the side.