Chicken kofta curry

Chickballs 3

You need –
To make the chicken balls/koftas

  • Chicken breast – 500 grams
  • Small onion – 3 nos
  • Green chili – 1
  • Garlic – 3 large pods
  • Ginger – ¼ inch piece
  • Salt to taste

For the sauce/gravy

  • Onion – 1 large
  • Tomato – 2 small
  • Ginger & Garlic paste – 2 teaspoons
  • Kashmiri chili powder – 2 teaspoons or to taste
  • Coriander powder – 2 teaspoons
  • Turmeric powder – ¼ teaspoon
  • Garam masala – ¼ teaspoon
  • Whole spices –
  • Black cardamom – 1 pods
  • Cinnamon – 2 ‘inch stick
  • Cloves – 2 nos
  • Bay leaves – 1
  • Fennel seed – ½ teaspoon
  • Coconut milk – 150 mls
  • Salt – to taste
  • Oil as required
  • Fresh coriander to garnish

Chickballs 2

How to –

Kofta/balls –

In a food processor place all the ingredients under “To make the balls/koftas” and process till everything is finely minced.

Roll into equal lime sized balls and set aside. Now in a frying pan heat some oil and fry the balls till they are lighly browned on all sides. Remove and drain them on a paper towel.

Make the sauce/gravy –

Make a fine paste of onion and puree the tomatoes (separately) and set aside.

Heat oil in a sauce pan, add the whole spices and allow to splatter and fragrant. Now add the onion paste and cook till they start to change the colour. Add the ginger-garlic paste and sauté till the raw smell is gone.

Add the coriander powder, chili powder and turmeric powder and cook till the oil starts to separate. Now add the tomato puree, salt to taste, cover and cook till the oil starts to float on top.

Add the chicken koftas/balls and mix gently till everything is well coated. Add about 1 cup of water and cook over medium-low heat till the gravy thickens and the chicken balls are cooked through. Add the coconut milk & garam masala and bring to gentle simmer.

Turn the heat off and garnish with fresh coriander leaves. Serve warm with rice or any Indian flat bread.

chickballs 4

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