CHICKEN KOFTA CURRY | MEATBALLS KOFTA RECIPE

A super easy and quick, flavourful recipe of Indian chicken kofta or meatballs in a spicy yoghurt-based curry. A delicious dish made with minced chicken, ginger, garlic, cilantro, red chili powder, turmeric and then steam cooked in a spicy curry. A hearty curry made with a perfect blend of wholesome spices.

INGREDIENTS:

INGREDIENTS FOR MAKING KOFTA:

• Minced chicken, 500g
• 1 onion, chopped or grated
• 4 cloves garlic, grated
• 1” ginger, grated
• 1 green chili, finely chopped
• ½ teaspoon salt
• ½ teaspoon garam masala

INGREDIENTS FOR MAKING CURRY:

• 2 onions, roughly chopped
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1” ginger, peeled and roughly chopped
• 1-2 teaspoons water
• 2 green cardamom
• 150 gm plain yoghurt, about ¾ cup
• 1 teaspoon chickpea flour (besan)
• 1 teaspoon chili powder (or to taste)
• 1 teaspoon salt
• ½ cup water
• 1 teaspoon garam masala
• 2 tablespoons ghee

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INSTRUCTIONS TO MAKE CHICKEN KOFTA CURRY –

1st Let’s Make Kofta –

1. Rinse chicken pieces under cold running water, then pat them dry with paper towels.
2. Chop/cut the chicken flesh into 2-inch cube sizes.
3. Put a few handfuls of the chicken cubes into a food processor. Pulse the chicken in brief bursts until the pieces come to a mince that is either coarse or fine, depending on your preference.
4. Avoid over-processing the chicken to a ground consistency.
5. In a large bowl, combine onion, garlic, ginger, green chili, salt, and garam masala and with the minced chicken.
   
   
   
6. Mix everything well to make a thick patse.
7. Divide the mixture into equal parts and roll into smooth balls, about 1½” in size.
8. Heat oil in a frying pan, add the meatball in the oil and fry it will it changes color to light brown.
   
   
   
9. Take out the meatball and keep aside.

 

Now is the time to Make Curry –

1. In a food processor, combine onions, coriander powder, turmeric and ginger, and a teaspoon of water, and grind to a paste.
2. Heat ghee in a deep-frying pan on medium heat. Add the onion masala and green cardamom, sprinkle with a little water and fry well until light brown, about 2 minutes.
3. In a bowl add yogurt, chickpea flour, chili powder, and salt and ½ cup water. Whisk until smooth.
4. Add to masala mixture in frying pan. Bring to boil and lower heat to simmer and cook for 4-5 minutes, until you have a consistent, thick gravy.
   
   
   
5. Add koftas and let curry simmer for 8-10 minutes until cooked through.
   
   
   
6. Lastly, add garam masala and simmer for 2 mins.

Garnish the Chicken Kofta with fresh cream and coriander leave and Serve with Parathas, Naan or Rice.

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