The best way to describe Chicken Kofta Curry is Spiced Meatballs in Spiced (not "spicy") Curry. The ground/minced meat makes the koftas smooth and full of flavor while the curry (or sauce), takes that flavor to another level, making it delectably different from other meat dishes. It's a perfect party dish for a large crowd or a smaller group. Simple, flavorful and a crowd pleaser... you can't go wrong with this one!
Prep Time: 10 min Marinating Time: 30 min Cook Time: 40 min Serves: 4-6
Ingredients:
For the Koftas:
Ground/Minced Chicken - 1 lb Ginger & Garlic Paste - 1 tbsp Garam Masala - 1 tsp or to taste Red Chili Powder - to taste Salt - very little Cilantro - few sprigs Egg - 1
For the Curry:
Oil - 2 tbsp Cardamom Seeds - 1/4 tsp Cloves - 3 Cinnamon Stick - 1" pc Bay Leaf - 1 Onion - 1 medium, finely chopped in Food Processor Salt - very little Ginger Garlic - 1 tbsp, minced Tomato Paste - 1 tbsp Tomatoes - 2, medium, pureed in Food Processor Turmeric Powder - 1/4 tsp Coriander Powder - 2 tsp Cumin Powder - 1 tsp Garam Masala - 1 tsp or to taste Yogurt - 1 cup, well beaten Water 2.5 cups or as needed Cilantro - for garnish
Method:
Mix all the ingredients for the Koftas well.
Cover and marinate in the refrigerator for about 30 min.
For the Curry, heat Oil in a pan on medium heat.
Once hot, add Cinnamon Stick and Bay leaf.
Pound Cardamom Seeds and Cloves in a mortar and pestle and add to hot oil.
Immediately add Onions and cook until light golden. Sprinkle a little Salt to speed up the cooking.
Add minced Ginger & Garlic and cook for a couple of minutes.
Add Tomato Paste and mix well.
Add fresh Tomato puree and Turmeric Powder and cook until the Oil separates from the mixture.
Add well-beaten yogurt slowly and stir continuously while adding.
Add Water to form the curry (sauce).
Increase the flame to a medium, cover and allow the Curry to come to a rapid boil.
Taste the curry and adjust spices and salt as needed.
Increase the flame to a medium-high and maintain the rapid boil.
Take out the Kofta mixture from the refrigerator and give it one more mix.
Dip your hands in water and take a small amount of ground chicken (smaller than the golf ball) and drop it gently into the boiling curry.
Repeat process until all the koftas are in the curry. Do not touch the koftas.
Lower the flame back to a medium, cover and cook for 20-25 minutes (longer if the koftas are bigger).
After the 20 minutes, remove cover and mix very gently.
Garnish with fresh Cilantro leaves and it's ready to serve.
Serve on a bed of rice or with Naans, Chapatis or bread.
Tips:
1. Use any ground meat of your choice - turkey, beef or lamb. 2. Make smaller Koftas for faster cooking. 3. Increase the amount of Garam Masala and Red Chili Powder to make it a spicier dish.
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