Chicken Kofta Curry
Servings
24meatballs
Cook Time
80minutes
Servings
24meatballs
Cook Time
80minutes
Ingredients
For the meatballs
  • 750grams minced chicken
  • 1.5tbsp cumin seeds
  • 1.5tbsp coriander seeds
  • 2tbsp poppy seeds
  • 1 black cardamom
  • 1 small piece cinnamon
  • 2tsp saltor to taste
  • 1tsp red chilli powderor to taste
  • 0.5cup gram (chickpea) flour
  • 2-3tbsp water
For the curry
  • 1.5medium onion
  • 12cloves garlic
  • 0.25cup oil
  • 0.5cup full fat yogurt
  • 3tsp Kashmiri red chilli powder
  • 2tsp saltor to taste
  • 2tsp coriander powder
  • 2tsp cumin powder
  • 0.25tsp turmeric
  • 1 black cardamom
  • 1small piece cinnamon
  • poppy seeds, for garnising
Instructions
For the meatballs
  1. In a dry pan, one by one dry roast the following on high heat (i) poppy seeds, till they brown ever so slightly- about one minute (ii) coriander seeds, till they begin to release smoke (iii) cumin seeds, till they begin to release smoke and (iv) one black cardamom pod and 1 small stick of cinnamon, till they begin to release smoke.
  2. Transfer all these spices to a grinder and pulse till they become a fine powder
  3. In a food processor, add your minced chicken alongside the spices you just powdered and all the other meatball ingredients. Pulse this till smooth and all the spices are mixed through
  4. Take a small amount of the chicken mixture and pan-fry it to check for spices. Taste and adjust accordingly. Please don’t skip this step as you may find you want to make the meatballs more spicy or salty and once you fry the meatballs, you won’t be able to make any changes
  5. Once you’ve adjusted the seasonings to your liking, roll the chicken mixture into small/medium sized balls. I got 24 meatballs with my mixture. Try to avoid cracks in your meatballs – some are inevitable but try to minimise them as much as you can.
  6. In a deep wok, fry the meatballs on high heat till they are cooked on the outside and are evenly brown. We aren’t aiming to cook the meatballs through, we just want the meatballs to become fried to an extent that they hold their shapes. Keep the fried meatballs aside. (I forgot to take a picture of this step!)
For the curry
  1. In a separate pot, heat the oil and add the roughly chopped onions and garlic. You don’t need to slice these ingredients finely as we will be grinding these later. Saute the onions till golden brown
  2. Transfer the onions and garlic to a food processor and pulse till smooth
  3. Return the onions and garlic to your pot. Now stir the yogurt in. Mix well, and then add all the curry spices. Saute this on high heat till you see the oil begin to separate from the body of the curry
  4. Add approximately 3 cups of water. You can vary this amount depending on how much soup (shorba) you like, but I wouldn’t recommend going below 2 cups. Bring to a boil
  5. Add in all your meatballs. Turn the heat to a low, cover and cook for 20 minutes. Once or twice during this time, pick up your pot (lid on) and swish the pot around so that the meatballs and shorba can be stirred without being touched. If we use a spoon to do this, we risk breaking the meatballs
  6. In the most authentic of recipes, fresh coriander is not used for kofta curries. If you want to garnish your curry with coriander anyway, then go for it! Otherwise, you can garnish your meatballs with a sprinkling of poppy seeds or leave it the way it is. Enjoy!
Recipe Notes

To adjust this recipe for lamb, mutton or beef, add 5 cups of water instead of 3 and cook for 50-60 minutes instead of 20.

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