Chicken Kofta Curry

Chicken Kofta Curry

Prep time: 25-30 minutes

Cooking time: 1hr 15-30 minutes

Serves: 4-5 people

Ingredients:

Kofta

• CHICKEN | चिकन 500 GRAMS (BREAST)
• ONION | प्याज़ 1 NO. (FINELY CHOPPED)
• SALT | नमक A PINCH
• GREEN CHILLI | हरी मिर्च 4 NOS. (CHOPPED)
• GINGER | अदरक 1 TBSP (CHOPPED)
• GARLIC | लेहसुन 1 TBSP (CHOPPED)
• MINT | पुदीना 10-12 LEAVES (CHOPPED)
• FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
• LEMON JUICE | नींबू का रस OF HALF A LEMON
• GARAM MASALA | गरम मसाला ¼ TSP
• SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
• CORIANDER POWDER | धनिया पाउडर ½ TSP
• CUMIN POWDER | जीरा पाउडर ¼ TSP
• BLACK SALT | काला नमक ¼ TSP
• BLACK PEPPER POWDER | काली मिर्च का पाउडर A PINCH
• SALT | नमक TO TASTE
• GHEE | घी 1 TBSP
• LIVE CHARCOAL | जलता हुआ कोयला
• GHEE | घी

Gravy

• OIL | तेल 2 TBSP
• GHEE | घी 2 TBSP
• WHOLE SPICES
• CUMIN SEEDS | जीरा 1/2 TSP
• GREEN CARDAMOM | हरी इलायची 3 NOS.
• BLACK CARDAMOM | बड़ी इलायची 1 NO.
• CINNAMON STICK | दालचीनी 1 INCH
• BAY LEAF | तेज पत्ता 1 NO.
• ONION | प्याज़ 4 MEDIUM SIZED. (CHOPPED)
• GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
• POWDERED SPICES
• TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
• DEGI RED CHILLI POWDER | देगी मिर्च पाउडर 1 TBSP
• SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
• CORIANDER POWDER | धनिया पाउडर 1 TBSP
• CURD | दही 1/2 CUP
• TOMATO | टमाटर 3 MEDIUM SIZED. (PUREE)
• SALT | नमक TO TASTE
• HOT WATER | गरम पानी AS REQUIRED
• GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
• GINGER | अदरक 1 INCH (JULIENNE)
• FRESH CREAM | फ्रेश क्रीम 3 TBSP (OPTIONAL)
• ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH
• GARAM MASALA | गरम मसाला A PINCH
• FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Method:

1. Cut the chicken into small pieces & then mince it using a knife or a chopper, you don’t have to chop it finely, the chicken should remain slightly coarse.
2. Place a muslin cloth over a bowl & add the chopped onion & a pinch of salt, mix it with your hands & let it rest for 2-3 minutes.
3. After letting it rest squeeze out all the water you can from the onions.
4. Transfer the minced chicken into a large bowl, add the onions you prepared earlier followed by green chillies, ginger & the remaining ingredients of the kofta, you can also add one egg as it provides extra softness.
5. Mix all the ingredients well with the chicken using your hands & then knead it slightly for 3-4 minutes until everything binds together.
6. Once everything comes together, you can add a smoky flavour to the marinade by placing a small bowl with live charcoal in the bowl & then pouring ghee over it & covering it for 3-4 minutes.
7. Then lastly add a tablespoon of ghee & incorporate it into the mixture, your mixture for kofta is ready.
8. Take a small portion of the mixture (30-35 grams) & form it into a roundel, shape all the koftas similarly.
9. Fry the koftas in moderately hot oil over medium high flame until light golden brown from all sides then transfer them into a sieve so that all the excess oil drips off, you don’t have to cook the koftas fully as they will also get some time to cook in the gravy.
10. Your koftas are ready, you can serve them as it is at this stage as an appetizer along with some mint chutney.
11. To make the gravy, set a kadhai over high heat & once it gets hot, add in the ghee & oil, let the oil heat up as well.
12. Further add all the whole spices along with the chopped onions, stir well & cook over high flame until the onions turn light golden brown.
13. Further add the ginger garlic & green chilli paste, stir well & cook further until the onions turn golden brown.
14. Lower the flame & add all the powdered spices along with a splash of hot water, stir well & then increase the flame, cook the spices for 2-3 minutes.
15. Then lower the flame again, whisk & add the curd into the kadhai & keep stirring it , then increase the flame to high again & cook the curd for 2-3 minutes.
16. Further add the tomato puree & salt, stir well, cover & cook over medium high flame over medium high flame until all the oil separates, keep removing the lid & stirring at regular intervals & add hot water if the gravy becomes too dry at any stage, this cooking process will take 25-30 minutes.
17. Once the gravy is cooked & all the oil gets separated, add the chicken koftas along with green chilli & julienned ginger, stir well & cook for 1-2 minutes.
18. Further add hot water hot water to adjust the consistency & cook for 3-4 minutes, the gravy should be not be too thick nor too thin.
19. Lastly add fresh cream, rosted kasuri methi, garam masala & fresh coriander, stir well.
20. Your chicken kofta curry is ready, serve it with tandoori rotis, naans or parathas.