Chicken Kofta Curry
A flavorful curry made with succulent chicken meatballs cooked in a spicy, creamy tomato-based gravy.
Ingredients
- 500 ground chicken
- 1/4 cup finely chopped onions
- 2 tablespoons chopped coriander leaves
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon cornflour
- Oil for frying
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 teaspoons pureed
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup fresh cream
- 1/4 cup yogurt
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a bowl, combine ground chicken, chopped onions, coriander leaves, green chili, ginger-garlic paste, garam masala, red chili powder, turmeric powder, salt, and cornflour.
- Mix well until all ingredients are thoroughly incorporated.
- Shape the mixture into small, round meatballs.
- Heat oil in a pan over medium heat and fry the koftas until golden brown. Remove and set aside.
- In the same pan, heat oil and sauté chopped onions until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add pureed tomatoes, garam masala, red chili powder, and turmeric powder. Cook until the oil separates from the masala.
- Add fresh cream or yogurt, mix well, and cook for a few minutes.
- Add water to adjust the consistency of the gravy. Bring it to a boil.
- Gently add the fried chicken koftas to the gravy and simmer for 10-15 minutes.
- Garnish with fresh coriander leaves.
- Serve hot with naan or rice.
Note
- Ensure the chicken koftas are cooked thoroughly to maintain their tenderness. Adjust the spice levels according to your preference.