Chicken Kofta Curry
The Chicken Kofta Curry is a flavour packed chicken curry simmered in a tomato makhani gravy and simmer along with chicken kofta balls. Delicious and easy to make, you will love it.
Recipe Ingredients
- 1¼ kg chicken keema (boneless, minced, washed)
- 1 large onion, roughly chopped (for paste)
- 1 small onion, sliced (fried golden, for gravy)
- 1 small onion, finely chopped (for kofta mix)
- 8-10 green chillies, finely chopped
- 1 bowl coriander leaves, finely chopped (split half kofta, half gravy)
- 100 g roasted chickpeas, husked and ground to powder
- 4 tbsp red chilli powder (split between kofta and gravy)
- 6 tbsp coriander powder
- 1 tsp turmeric powder
- 2 tbsp ginger-garlic paste
- 1 tbsp poppy seeds, made into a paste
- 1 tbsp garam masala powder (split half kofta, half gravy)
- 1 tbsp salt (split half kofta, half gravy)
- 50 g curd (about 4 tbsp)
- 3 tbsp desi ghee or vegetable oil (for kofta mix)
- 4 green cardamom pods
- 2-3 small cinnamon stick pieces
- ½ tsp black peppercorns
- 4-5 cloves
- ½ tsp cumin seeds
- 4 serving spoons oil, plus extra as needed for frying
- 1½ bowls water (for gravy)
Instructions
- 1
Mince the boneless chicken, wash it, and grind it in a grinder.
- 2
Make a paste of the large chopped onion.
- 3
Grind the husked roasted chickpeas into a fine powder.
- 4
Make a paste of the poppy seeds.
- 5
Finely chop one small onion, the green chillies, and the coriander leaves; reserve half the coriander leaves for the gravy.
- 6
Slice the second small onion and fry it until golden brown; set aside for the gravy.
- 7
In a bowl, mix the ground chicken with 1 tsp red chilli powder, 1/2 tbsp garam masala powder, chopped green chillies, half the chopped coriander leaves, 1 tsp salt, roasted chickpea powder, ghee, the finely chopped onion, and the poppy seed paste; combine well by hand.
- 8
Shape the mixture into small round koftas.
- 9
Heat oil in a pan and fry the koftas in batches until golden brown on all sides; remove and set aside.
- 10
In the remaining oil, add the whole spices (cardamom, cinnamon, black pepper, cloves, cumin) along with the fried sliced onion.
- 11
Add the ginger-garlic paste and the onion paste; fry for 3-4 minutes until well cooked.
- 12
Add the remaining red chilli powder, coriander powder, turmeric powder, and remaining salt, with a splash of water; fry for 8-10 minutes, stirring occasionally, until oil separates.
- 13
Add the curd and fry for 2 more minutes.
- 14
Add the fried koftas and mix gently with the gravy.
- 15
Pour in 1.5 bowls of water, cover, and cook on medium-low heat for about 10 minutes until the koftas are tender.
- 16
Stir in the remaining garam masala and coriander leaves, cover for a minute to let the aroma settle, then turn off the heat.
- 17
Serve hot with chapati or naan.
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Credits: Source: Tasty Kitchen Point