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Components for Chicken Kofta Curry

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken Mince (Keema) – 250 gms.

For Meatballs/ Kofta Mix:

– Salt- 3/4 tsp
– Pepper powder- 1/2 tsp
– Breadcrumbs- 6-7 tablespoon
– Onion, fine sliced- 3 tbsp
– Green chillies chopped-3-4
– Coriander leaves sliced- 3 tbsp
– Garlic, great chopped- 2 cloves (1 tsp).
– Egg – 1 small.

FOR THE GRAVY:.

Whole Spices:.
– Green Cardamom- 4.
– Cloves- 4.
– Cinnamon- 2.

Spice Powders:.
– Turmeric Powder- 1/4 tsp.
– Red Chilli Powder- 1.5 tsp.
– Kashmiri Chilli Powder-1/ 2 tsp.
– Coriander Powder- 2 tsp.
– Cumin Powder- 1/4 tsp.
– Garam Masala Powder- 3/4 tsp.

Other Active ingredients:.
– Grated Onion- 100 gms (2 small).
– Ginger Garlic paste- 2 tsp.
– Readymade tomato purée or paste- 4 tablespoon.
– Whisked Curd/Yogurt- 3 tbsp.
– Green Chillies, sliced- 3.
– Refined Oil- 3 tbsp + 2 tbsp for pan- frying the meatballs.
– Coriander leaves, sliced- 2 tablespoon.

Preparation:.

– Slice the onion to provide you 3 tbsp to be added to the kofta mix.
– Likewise peel & chop the garlic, green Chillies and coriander leaves.
– For the gravy, grate 2 little onions and set aside. You can likewise easily make grated onion in the mill. Slice the onion into little cubes and contribute to the grinder. Pulse/grind couple of times to get roughly grated onion. Do not make into a paste.

Making the Chicken Meatballs/Koftas:.

– To prepare the mix for the chicken meatballs/koftas, take the Chicken mince in a bowl and add all the other components. Mix all the components by hand and reserve for around 15-20 mins.
– Now form the meatballs/Koftas as shown in the video, taking around 20 gms of the mix for each. Need to make around 20 meatballs.
– To pan fry the meatballs, heat 2 tbsp oil in a pan and put them side by side. Do not crowd the pan and fry in two batches.
– Fry the meatballs on medium heat for around 6 minutes stirring these typically so that these get browned uniformly.
– Get rid of and repeat for the rest. Set aside.

Making the Curry/Gravy:.

– Heat oil in a pan and include the whole spices. Once it splutters, include the grated onions. Fry on medium heat for 4-5 minutes and then add the Ginger Garlic paste. Offer a mix and fry on medium heat for around 2 mins till the raw smell is gone.
– Now add the tomato puree, 2 tbsp water and give a mix. Mix and fry on medium heat for 2 minutes.
– Now add all the spice powders and 1/2 tsp salt and give a mix. Include 3 tbsp water, mix and fry on medium heat for 2-3 minutes till oil separates.
– Switch off the heat and include the whisked curd/plain yogurt and the sliced green chillies & cook on low heat for 3-4 minutes till oil separates. Now include 300 ml water and cover & cook on low heat for around 7 mins till the gravy is prepared.
– Eliminate the cover and add the fried meatballs, provide a stir and cover & prepare on low heat for 10-12 minutes.
– Lastly garnish with sliced coriander leaves.
– Serve with roti, naan or rice.

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