Chicken Kofta Curry Recipe

Tasty main dish goes well with Steamed Rice.

Prepration Time 5 Minutes
Cooking Time 20 Minutes
Difficulty Level Easy
Servings 8

Ingredients

For the Koftas

Minced Chicken - 500 gms/1 lb
Egg -1
Coriander/Dhaniya powder - 1 tsp
Garam Masala powder - 0.5 tsp
Black pepper powder - a pinch
Turmeric powder - 2 pinches
Ginger-Garlic paste - 0.5 tsp
Salt and Chilly powder - to taste
Juice of lime/lemon - 3 tbs

For the curry

Red onion - 1 large
Tomatoes - 2 medium
Green chillies - 2
Cashewnuts - 7-8
Shahjeera/Caraway seeds - 2 pinches
Fenugreek leaves - 2 tbs
Milk - 1 cup
Cream (optional) - 0.25 cups
Butter (optional) - 1 tbs
Garam Masala powder - 0.25 tsp
Salt and Chilly powder - to taste
Cilantro/Coriander - to garnish.

How to make Chicken Kofta Curry

To make the Kofta Balls

Combine egg, coriander powder, garam masala powder,black pepper powder,turmeric powder, ginger-garlic paste,salt and chilly powder and juice of lime with the minced chicken and make small balls.

Heat 1 cup oil in a wok and deep-fry the chicken malls. Drain excess oil on a kitchen towel/absorbent sheet. Keep these kofta's aside.

To make the curry

Heat a skillet and add 2 tbs oil. Add choppd onion and fry well. Add chopped tomatoes and green chillies and saute for about 2 minutes. Remove. Add cashews and little water and grind into a smooth paste.

Heat skillet again. Add 1 tbs oil and add shahijeera and let them sizzle. Add fenugreek leaves and as soon as they are beginning to change color, add the ground paste and mix well. Add garama masala powder, salt and chilly powder. Give it a stir and add 1 cup milk. Cover and simmer for about 5-8 minutes. You may add cream or a dash of butter at this point.

Arrange the Kofta's in a bowl and pour the curry over the Kofta's. Allow at least 15 minutes for for the Kofta's to soak up some of the curry and acquire a nice taste.

Serve Hot with Steamed Rice.