Chicken Kofta Curry

Chicken Kofta Curry

This Chicken Kofta Curry is a classic recipe with the perfect blend of spices and all the goodness that homemade curries bring to the table. There isn’t a country or region globally that doesn’t have its meatball recipe, whether called kofta or meatball!

This dish can be made with other halal organic meat(beef, mutton) or halal chicken minced meat.

Ingredients And Preparation

Now let’s explore which ingredients are used in chicken kofta curry:

For Chicken Kofta

  • Minced Chicken                          750 Grams
  • Cumin Seeds                               1.5 Tbsp
  • Coriander Seeds                        1.5 Tbsp
  • Poppy Seeds                               2 Tbsp
  • Black Cardamom                       1
  • Cinnamon                                   1 Small Piece
  • Salt                                              2 Tsp
  • Red Chilli Powder                      1 Tsp
  • Gram Flour                                 8 Tbsp
  • Water                                          2-3 Tbsp
  • Add all the spices to a food processor and make a fine powder. Now add chicken with all the ground spices and other ingredients and mix thoroughly.
  • Roll the chicken mixture into small/medium-sized balls after you’ve adjusted the seasonings to your liking.
  • Fry the koftas in a deep wok over high heat until they are cooked on the outside and evenly brown. There is no need to cook the koftas. Ultimately these need to be fried to hold their shape. Set aside the fried koftas.

For Curry

  • Onion                                          1.5 Medium
  • Garlic                                           12 Cloves
  • Oil                                                1/4 Cup
  • Yogurt                                         1/2 Cup
  • Kashmiri Red Chilli Powder     3 Tsp
  • Salt,                                              2 Tsp
  • Coriander Powder                     2 Tsp
  • Cumin Powder                           2 Tsp
  • Turmeric                                    1/4Tsp
  • Black Cardamom                       1
  • Cinnamon                                   1 Small Piece
  • Heat the oil in a pan/wok, then add the onions. Fry until golden brown, adding the garlic for the last few minutes. Now it’s time to make a smooth paste of fried onions and garlic.
  • Add paste of fried onions and garlic to the pot again and stir in the yogurt. Mix thoroughly, then add all of the curry spices. Cook on high heat until the oil begins to separate.
  • Pour in about 3 cups of water. You can amend the amount of water depending on how much gravy you want. Bring everything to a boil.
  • Pour all of your koftas into the curry. Decrease to low heat, cover, and cook for 20 minutes. Swish around once or twice to allow the koftas and curry to be stirred without being touched. We risk breaking the meatballs if we use a spoon.
  • Garnish your curry with freshly chopped mint and coriander, and that’s it!
  • Serve with roti or pilau or saffron rice and salad. Enjoy!

Important Tips

  • Gram flour is what holds the meatballs together, so getting the ratio right is critical. If the kofta appears to be too grainy, add more meat. Add more gram flour if it feels hard and meaty, like a kabob.
  • Furthermore, over-mixing the raw mixture may result in tough, hard meatballs.
  • After you’ve mixed everything, don’t mix anymore.
  • Oiling your hands will aid in the formation of a meatball that is free of cracks.
  • As you roll the meatball, try to pack it tightly, so there are no holes on the inside.
  • Don’t stir the pot with a spoon; instead, lift it and swirl it around.

This kofta curry is a flavorful and well-balanced main course dish that is popular with people all over the world.

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