Chicken Kofta Gravy Recipe | Chicken Kofta Curry | Chicken Meatballs Gravy Recipe | Chicken Meatballs | Chicken Meatballs Curry | Chicken Meatballs in Gravy | Chicken Kofta Gravy Recipe | Chicken Kofta Recipe | Chicken Meatballs Recipe
Ingredients for Chicken Kofta Curry
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken Mince (Keema) – 250 gms.
For Meatballs/ Kofta Mix:
– Salt- 3/4 tsp
– Pepper powder- 1/2 tsp
– Breadcrumbs- 6-7 tbsp
– Onion, fine chopped- 3 tbsp
– Green chillies chopped-3-4
– Coriander leaves chopped- 3 tbsp
– Garlic, fine chopped- 2 cloves ( 1 tsp)
– Egg – 1 small
FOR THE GRAVY:
Whole Spices:
– Green Cardamom- 4
– Cloves- 4
– Cinnamon- 2
Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1.5 tsp
– Kashmiri Chilli Powder-1/2 tsp
– Coriander Powder- 2 tsp
– Cumin Powder- 1/4 tsp
– Garam Masala Powder- 3/4 tsp
Other Ingredients:
– Grated Onion- 100 gms (2 small)
– Ginger Garlic paste- 2 tsp
– Readymade tomato purée or paste- 4 tbsp
– Whisked Curd/Yogurt- 3 tbsp
– Green Chillies, sliced- 3
– Refined Oil- 3 tbsp + 2 tbsp for pan- frying the meatballs
– Coriander leaves, chopped- 2 tbsp
Preparation:
– Chop the onion to give you 3 tbsp to be added to the kofta mix.
– Also peel & chop the garlic, green Chillies and coriander leaves.
– For the gravy, grate 2 small onions and set aside. You can also easily make grated onion in the grinder. Chop the onion into small cubes and add to the grinder. Pulse/grind few times to get roughly grated onion. Do not make into a paste.
Making the Chicken Meatballs/Koftas:
– To prepare the mix for the chicken meatballs/koftas, take the Chicken mince in a bowl and add all the other ingredients. Mix all the ingredients by hand and set aside for around 15-20 mins.
– Now form the meatballs/Koftas as shown in the video, taking around 20 gms of the mix for each. Should make around 20 meatballs.
– To pan fry the meatballs, heat 2 tbsp oil in a pan and place them side by side. Do not crowd the pan and fry in two batches.
– Fry the meatballs on medium heat for around 6 mins stirring these often so that these get browned uniformly.
– Remove and repeat for the rest. Set aside.
Making the Curry/Gravy:
– Heat oil in a pan and add the whole spices. Once it splutters, add the grated onions. Fry on medium heat for 4-5 mins and then add the Ginger Garlic paste. Give a mix and fry on medium heat for around 2 mins till the raw smell is gone.
– Now add the tomato puree, 2 tbsp water and give a mix. Mix and fry on medium heat for 2 mins.
– Now add all the spice powders and 1/2 tsp salt and give a mix. Add 3 tbsp water, mix and fry on medium heat for 2-3 mins till oil separates.
– Switch off the heat and add the whisked curd/plain yogurt and the sliced green chillies & cook on low heat for 3-4 mins till oil separates. Now add 300 ml water and cover & cook on low heat for around 7 mins till the gravy is cooked.
– Remove the lid and add the fried meatballs, give a stir and cover & cook on low heat for 10-12 mins.
– Finally garnish with chopped coriander leaves.
– Serve with roti, naan or rice.
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