Kashmiri Chicken Kofta Curry Recipe – How to make Chicken Kofta Curry
Prep time: 
Cook time: 
Total time: 
 
What you need
  • For the meatballs:
  • 400 gm chicken minced;
  • 1 tbsp grated ginger;
  • 1 egg;
  • 1 tsp garam masala;
  • 1 tsp fennel powder;
  • 1 onion, grated;
  • 2 tbsp fresh coriander leaves, chopped;
  • ½ tsp salt.
  • For curry:
  • 1 tsp fennel seeds;
  • 1 tsp cumin seeds;
  • 1 tbsp ginger garlic paste;
  • 1 tomato, grated;
  • ½ cup yogurt (optional);
  • 1 tsp green cardamom powder;
  • ½ tsp red chilli powder;
  • 1 tsp cumin powder;
  • 1 tbsp coriander powder;
  • ¼ turmeric powder;
  • mustard oil.
Method
  1. In a big bowl, mix well all the ingredients under "For the meatballs" and form small meatballs. Keep aside.
  2. In a pan heat mustard oil, on medium flame. Add cumin seeds and fennel seeds.
  3. When they start crackle, add yogurt and ginger garlic paste. Let it cook for a minute.
  4. Now add the grated tomato (or tomato paste), salt and all powder spices. Mix and cook for 2 minutes.
  5. Add water and when it starts to boil, bring the kofta (meatballs) in the gravy. Let it cook for 3 minutes then turn the kofta on the other side.
  6. Cover and cook for 30 minutes on low-medium flame.
  7. Garnish with fresh coriander leaves and serve hot with Indian breads, simple rice or jeera rice.
Nutrition Information
Serving size: 4
Recipe by My Indian Taste at http://myindiantaste.com/kashmiri-chicken-kofta-curry-recipe-chicken-kofta-meatballs-curry/