Had some leftover minced chicken (keema) in my refrigerator and cooked up my mom’s signature dish- Chicken Keema kofta Curry. A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. As compare to veggie kofta curry these ones are easy to shape and cook. Traditionally keema is made from minced lamb meat/mutton but here I have used chicken to prepare these koftas.
Chicken koftas are cooked in two ways- either they can be cooked the way shown below or can be cooked by tossing raw keema balls in the gravy. Either way is fine and keema balls are cooked thoroughly in both the methods and are super moist. These koftas can be prepared in advance and when you are ready to serve dinner/lunch (15 minutes before serving) toss them in gravy, give it a boil and served them fresh and hot.
Towards the end of the recipe potli masala was added to the gravy but that is totally optional. It can be substituted with store bought keema masala or even if you leave that out, it just fine. Only difference is that adding this spice flavor took the gravy to a different level and it ended up tasting like restaurant style keema kofta curry.
If you prefer a smooth and creamy gravy, substitute chopped tomato with 2 tablespoon of tomato puree. Enjoy this delicious and tasty keema kofta curry over a bed of hot rice or with naan or Kulchas.