Chicken Keema kofta Curry
A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices.
Servings: 6 PEOPLE
Ingredients
FOR KOFTAS - MAKES 12 KOFTAS
- 225 gms Minced Chicken ( 1 cup)
- 1/2 - 2/3 cup Roasted Besan
- 1/4 teaspoon Ginger paste
- 1/4 teaspoon Garlic paste
- 1/2 teaspoon Roasted cumin seeds
- 1/2 teaspoon Coriander powder (sukha dhaniya)
- 1/4 teaspoon Deggi Mirch or Red chili Powder
- 1 teaspoon Chopped cilantro leaves
- Salt to taste
FOR GRAVY
- 1 medium Onion grounded to paste
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
- 1 medium Tomato grounded to paste
- 1 small Tomato, chopped
- 2-3 pieces of Black Cardamom
- 2-3 pieces of Bay leaves
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Deggi Mirch or Red chili Powder
- 1/2 teaspoon Coriander powder (sukha dhaniya)
- 1 teaspoon Garam Masala Powder
- 1/8 teaspoon Potli Masala or Keema Masala (optional)
- 1/2 cup Cream or Thick yogurt
- Salt to taste
- 1 tablespoon Oil or Ghee
- 2 teaspoon Chopped Coriander leaves (for garnish)
Instructions
KOFTAS PREPARATION
- 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.
GRAVY PREPARATION
- 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!!
