Yummy Chicken Kofta Curry Recipe

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Chicken Kofta Curry is an authentic Mughlai dish. These soft flavorful chicken balls( koftas) are not only very yummy but also healthy. This kofta is cooked with aromatic spicy gravy which can make any meal time special. Serve this kofta curry with steamed rice or roti.

Ingredients

FOR KOFTAS

225 gmMinced Chicken ( 1 cup)
1/2 - 2/3 cupRoasted Besan
1/4 teaspoonGinger paste
1/4 teaspoonGarlic paste
1/2 teaspoonRoasted cumin seeds
1/2 teaspoonCoriander powder (sukha dhaniya)
1/4 teaspoonDegi Mirch or Red chili Powder
1 teaspoonChopped cilantro leaves
Saltto taste

FOR GRAVY

1 mediumOnion grounded to paste
1/2 teaspoonGinger paste
1/2 teaspoonGarlic paste
1 mediumTomato grounded to paste
1 smallTomato, chopped
2-3pieces of Black Cardamom
2-3pieces of Bay leaves
1/2 teaspoonCumin seeds
1/2 teaspoonDegi Mirch or Red chili Powder
1/2 teaspoonCoriander powder (sukha dhaniya)
1 teaspoonGaram Masala Powder
1/8 teaspoonPotli Masala or Keema Masala (optional)( easily available at the market)
1/2 cupCream or Thick yogurt
Saltto taste
1 tablespoonOil or Ghee
2 teaspoonChopped Coriander leaves (for garnish)

Directions

For koftas

Wash and squeeze out water from the chicken and see that the chicken should be dry and crumbly.
Transfer the minced chicken in a big bowl and add chopped cilantro leaves, roasted besan, cumin seeds, coriander powder, red chili powder, salt, and mix everything nicely and make small kofta balls from the mixture.
Heat a nonstick kadhai and grease it with oil and add koftas and cover the lid with a pan and cook on low flame.
Turn them occasionally and cook for 10 min on low flame or till evenly brown from all the sides and take out from the pan and keep it aside.

For the gravy

In a kadhai heat oil or ghee and add bay leaf, cumin, and black cardamom and add ginger-garlic paste and cook for few seconds and add onion paste and cook for 2-3 minutes.
Mix in tomato puree and chopped tomatoes, salt, red chili powder or degi mirch powder, and add 1/4 cup of water and cook the masala on a medium flame for 3- 4 minutes.
Add coriander powder,garam masala powder, cream, and cook for another 3 minutes or cook till the oil starts to separate from the masala.
If you want more spicy you can add potli masala or keema masala and add water and boil the gravy.
Drop in the cooked keema koftas, mix it and cover with a lid and cook it.
Switch off the flame and let the koftas soak in the gravy for 5-6 minutes.
Garnish with chopped cilantro leaves and serve with hot roti and salad.

Check More Chicken Recipes

Meghna Nath