Chicken kofta curry

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This is s very rich and creamy gravy that goes well with all kinds of unleavened indian flat breads. Substitute chicken kheema with beef mince for more taste.

Ingredients:-

For the chicken koftas

  1. Ghee/ oil – 1 tbsp.
  2. Onion – 1/2 cup, finely chopped
  3. Garlic – 4 big cloves, minced
  4. Ginger – 1 tsp.
  5. Greenchilly – 2 numbers, finely chopped
  6. Chicken mince – 500 grams
  7. Salt – 11/4 tsp.
  8. Pepper powder – 1/4tsp.
  9. Red chilly powder – 1/2 tsp.
  10. Egg – 1 small
  11. Bread slice – 1 number (churned in the mixer to get fresh bread crumbs)
  12. Garam masala powder – 1/2 tsp.
  13. Oil/Ghee for deep frying the balls

For the gravy

  1. Ghee/Oil – 2 tbsps.
  2. Onion – 1 cup, finely chopped
  3. Garlic – 5 big cloves, finely chopped
  4. Ginger paste – 1 tsp.
  5. Red chilly powder – 1/2 tsp.
  6. Coriander powder – 1.5 heaping tbsps.
  7. Tomato – 1.5 cup, simply pureed in the mixer
  8. salt to taste
  9. Water  – 3/4 cup
  10. Fresh cream – 1/2  cup
  11. Cilantro – 1/2 cup, finely chopped
  12. Garam masala powder – 1/4 tsp.

Method:-

Let’s prepare the chicken koftas first

  1. Heat ghee & add onions, garlic, ginger & greenchillies. Cook till the onions turn golden brown in colour.
  2. Add the red chilly & pepper powders & cook for a minute. Add the chicken mince + salt & cook till done for about 15 minutes.
  3. The mixture should be dry. Let this mixture cool down to room temperature.
  4. Process the cooked chicken kheema along with the eggs, bread crumbs & garam masala powder in the bowl of your food processor.
  5. Divide the mixture into 16 equal sized portions.
  6. Roll out each portion into a ball & deep fry in hot oil/ghee on medium high heat till evenly browned. Drain on kitchen towels. The egg makes these kheema balls really moist.

Let’s preapare the masala for the gravy next:-

  1. Heat the ghee & add the onions, garlic & ginger & cook till the onions turn golden brown in colour.
  2. Add the coriander & red chilly powders & cook on low heat for 2 minutes.
  3. Add the pureed tomatoes & cook for 15-20 minutes or till oil starts to seperate. This is the gravy masala.

The final preparation step:-

  1. Add 3/4 cup of water to the masala & mix.
  2. Bring to a boil & add the fried chicken kheema balls. Cover cook on low heat for 10 minutes.
  3. Add the cream, garam masala powder & cilantro & mix well.
  4. Remove from heat & serve hot with any Indian bread of your choice.
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One Response to Chicken kofta curry

  1. Pingback: Chicken kofta curry | Foodfhonebook

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