Chicken Kofta Curry

Ingredients

For the Chicken Koftas –

  • 300 gm minced chicken
  • 3 green chillies + 1 small onion + 1/2 cup coriander leaves, crushed
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp ghee
  • 2 tbsp roasted besan (Gramflour)
  • 1 tsp lemon juice
  • Oil for frying

For the Curry –

  • 1 bay leaf
  • 1” cinnamon stick
  • 2 green cardamoms
  • 7-8 black peppercorns
  • 1/2 tsp cumin seeds
  • 1 large onion, ground to a paste
  • 1 tsp ginger garlic paste
  • 1 medium tomato, puréed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 2 tbsp curd, whisked
  • 2 tbsp coriander leaves
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Make a coarse paste of green chillies, small onion and coriander leaves without adding water.
  2. Add this paste to the minced chicken in a large bowl
  3. Add ginger garlic paste
  4. Add the dry spices to the mixture
  5. Mix well
  6. Add ghee and roasted Gramflour
  7. Mix well
  8. Make small balls from this mix
  9. Heat oil in a pan and fry the koftas on medium heat
  10. Remove onto an absorbent paper and set aside
  11. In another pan, heat 2 tbsp oil
  12. When the oil is hot, add bay leaf, cardamoms, cinnamon, peppercorns and cumin seeds
  13. Add the onion paste and fry till it turns light pink
  14. Add the ginger garlic paste and fry till the raw smell goes away.
  15. Add the tomato purée
  16. Fry till the oil separates
  17. Add salt, coriander, cumin, turmeric, garam masala and Kashmiri red chilli powder.
  18. Fry the masala till oil separates
  19. Add the curd and cook till the water dries out
  20. Add the koftas and gently mix with the masalas
  21. Add 1.5 cup of water and let it come to a boil
  22. Lower the heat and cook covered for 4-5 minutes
  23. Garnish with chopped coriander leaves before serving

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