Chicken Kofta Curry Recipe
Chicken Kofta goes well with Naan or Steamed Rice.
Ingredients
| Chicken | 500 Gram, minced ( ) | |
| Egg | 1 ( ) | |
| Coriander powder/Dhaniya | 1 Teaspoon ( ) | |
| Garam masala powder | 0.5 Teaspoon ( ) | |
| Black pepper powder - a pinch | ||
| Turmeric powder | 2 Pinch ( ) | |
| Ginger-Garlic paste - 0.5 tsp | ||
| Salt and Chilly powder - to taste | ||
| Juice of lime/lemon - 3 tbs | ||
| Red onion | 1 Large ( ) | |
| Tomatoes | 2 Medium ( ) | |
| Green chillies | 2 ( ) | |
| Cashewnuts | 8 ( ) | |
| Shahjeera/Caraway seeds - 2 pinches | ||
| Fenugreek leaves - 2 tbs | ||
| Milk | 1 Cup (16 tbs) ( ) | |
| Cream | 0.25 Cup (16 tbs) ( ) | |
| Butter | 1 Tablespoon ( ) | |
| Garam masala powder | 0.25 Teaspoon ( ) | |
| Cilantro/Coriander - to garnish. | ||
Directions
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
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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 Naan or Steamed Rice.
-----------------------
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 Naan or Steamed Rice.
Comments
Comments: 10 |
Add a Comment
subha says :
its fantastic ,once i tried in my own way something missed there, now its great ,thank u snigdha di
Posted on: 22 March 2010 - 3:17am
sharifa roy says :
looking forward to great recipes from this site...
Posted on: 10 September 2009 - 2:37am
Anonymous says :
thank u for this receipe...it turned out really well...yummy ..if u have some more delicious receipes...pliz share..thanx
Posted on: 9 September 2009 - 8:05pm
sharifa roy says :
hey snigdha
thnx for the kofta recipe...it sounds great...will try it soon.. been looking for this recipe foe along time!!
Posted on: 24 August 2009 - 4:19am
aparna.priya says :
hey snigdha, your chicken kofta curry is amazingly delicious. I tried it yesterday and it was simply gr8. keep posting such simple and delicious recipes....
Posted on: 6 May 2009 - 12:24am
Prezi says :
Is koftha not a Bengali dish? I have had this from one of my freinds here in the US. But that was malai koftha and if remember, that was sweet! I believe this one would be spicy! :)
Posted on: 5 May 2009 - 11:08pm
Snigdha says :
Hello Prezi. 'Kofta' is NOT a Bengali Dish. The word 'Kofta' is actually derived from the Persian language 'Kufta' which means 'ground' (mostly meat). Ground meat mixed in spices is called 'Kofta' in Middle Eastern cuisine. Spicy deep-fried Meatballs called 'Kufte' have originated in the Lebanese, Turkish, Balkan and Mughalai cusines. However the South-Asian version of 'Kofta' can be vegetarian such as 'Malai Kofta', 'Aloo Paneer Kofta', 'Lauki Kofta' while the non-vegetarian versions could be 'Nargisi Kofta', 'Gosht Kofta' and so on.
Posted on: 7 May 2009 - 3:27pm
Chef
