Chicken Kofta Curry

 

Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.

 

Ingredients

For the curry

• 3 onions
• 2 medium tomatoes
• 3 tbsp oil
• 1 inch cinnamon
• 4 green cardamom
• 5 cloves
• ½ mace
• Salt
• 1.5 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• ½  tsp sugar
• 3 tbsp yoghurt
• 3 cups hot water
• 1 tsp garam masala powder
• 3 tbsp fresh cream
• 1 tsp kewra water

 

For marination

• 500g chicken mince
• 1 onion
• 3 green chilies
• 2 slices of white bread
• A small bunch of coriander leaves
• A small bunch of mint leaves
• 1 tsp salt
• 2 tbsp cord flour
• ½ tsp black pepper powder
• 1.5 tsp ginger garlic paste
• 1 egg

 

Method 

1. Slice 3 onions for barista. And finely chop one onion for the marinade.
2. Cut tomatoes into 4 pieces and blend to a smooth paste.
3. Finely chop green chilies, coriander leaves and mint leaves.
4. Cut the edges of white bread, soak the bread in water for 2-3 seconds, and squeeze all the water out.
5. Take 500 g chicken mince in a mixing bowl and add all the marinade ingredients.
6. Mix it well and let it rest for 30 minutes.
7. Apply some oil on your palms and portion into small kofta size balls.
8. Meanwhile fry the onions to make birista and make a fine paste.
9. Shallow fry the kofta balls in the same oil until they are light golden brown in colour.
10. For the gravy, strain the oil, on low heat, add cinnamon, cardamom, clove and mace.
11. Add the blended birista paste.
12. Sauté for some time and add ginger garlic paste.
13. Fry until the raw smell of the ginger and garlic goes away.
14. Just when the oil separates, add the red chili powder and turmeric powder.
15. Give it a gentle mix.
16. Now add the blended tomato paste, flame on medium and stir until the masala reduces.
17. Add cumin powder, coriander powder and salt, mix.
18. Just when the masala reduces whisk yoghurt in a cup and ad to the masala.
19. Constantly stir the masala after adding the yoghurt as it might separate.
20. Let the oil separate, add hot water and let it come to a rolling boil.
21. Add the garam masala powder.
22. Add the fried kofta balls and let it cook for 10 minutes on medium flame.
23. Adjust the salt and add cream to it, flame on low.
24. Give one last mix and all the kewra water in the end.
25. Garnish with ginger juliennes and serve.