Chicken Keema kofta Curry
A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 PEOPLE
FOR KOFTAS - MAKES 12 KOFTAS
Assemble all the ingredients.
Wash, mince and squeeze out water from the chicken. Chicken should be dry and crumbly.
Transfer minced chicken in a big bowl and add ingredients one by one.
Add chopped coriander leaves, spices and mix all the ingredients together.
Make small kofta balls.
This will make 12 koftas.
Heat a non stick kadhai and grease it. Add koftas....
Cover and cook them on low heat.
Turn them occasionally and cook till evenly brown from all the sides.
It will take 10 minutes on low flame.
Chicken keema koftas are ready. Set them aside.
Assemble all the ingredients for the gravy.
In a kadahi heat oil or ghee and add bay leaf, cumin and black cardamom. As they brown up add ginger-garlic paste and cook for few seconds.
Add onion paste and cook for 2-3 minutes. For me it was 2:30 minutes.
Mix in tomato puree and chopped tomatoes, salt, red chili powder or degi mirch powder and add 1/4 cup of water and cook the masala on medium flame for 3- 4 minutes. For me it was 3:30 minutes.
Add in all the spices, cream and cook for another 3 minutes....
Till the oil starts to separate from the masala.
Finally mix in potli masala or keema masala. Again this is optional.
Add water and bring the gravy to a boil.
Drop in cooked keema koftas, mix and give it a final boil.
Cover and take the kadhai off the flame. Let the koftas soak in the gravy for 5-6 minutes.
Chicken keema kofta curry is ready.
Serve hot garnished with chopped cilantro leaves and hot naan and salad. The table is set... Enjoy!!