Kashmiri Chicken Kofta Curry Recipe – How to make Chicken Kofta Curry
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Cook time:
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- 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.
- In a big bowl, mix well all the ingredients under "For the meatballs" and form small meatballs. Keep aside.
- In a pan heat mustard oil, on medium flame. Add cumin seeds and fennel seeds.
- When they start crackle, add yogurt and ginger garlic paste. Let it cook for a minute.
- Now add the grated tomato (or tomato paste), salt and all powder spices. Mix and cook for 2 minutes.
- 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.
- Cover and cook for 30 minutes on low-medium flame.
- Garnish with fresh coriander leaves and serve hot with Indian breads, simple rice or jeera rice.
Recipe by My Indian Taste at http://myindiantaste.com/kashmiri-chicken-kofta-curry-recipe-chicken-kofta-meatballs-curry/
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