Chicken Kofta Curry Chicken Kofta Curry Perfect Chicken Kofta tips

Ingredients

• 1 kg Chicken, mince, Chicken Kheema
• 1 tbsp Tender Coriander stems, finely chopped
• 1 inch Ginger (peeled & finely chopped) Ginger
• 4 no. Green chillies (less spicy & chopped)
• Salt to taste
• 2 medium Boiled Potatoes, mashed
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Black pepper powder
• 3 no. Bread slice (trim edges & roughly diced)
• 1 cup Water
• 10-12 no. Cashewnut
• 2-3 tbsp Oil
• 1 no. Bay leaf
• ½ inch Cinnamon stick
• 2 no. Green cardamom
• 1 no. Black cardamom, Badi Elaichi
• 2-4 no. Cloves
• 2 medium Onion, cut into half
• 6 small Tomatoes, cut into half, Tomato
• Salt to taste
• 1 tbsp Ginger Garlic paste
• ½ tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 cup Water
• Boiled cashew nuts
• 2 cup Water
• Salt to taste
• 2 tsp Oil
• 1 tbsp Ghee
• 3 no.Bay leaf
• ½ inch Cinnamon stick
• 10-12 no. Black peppercorns
• 2 tsp Degi red chilli powder, Degi Lal Mirch Powder
• Prepared chicken balls
• 2-4 tbsp Butter, cubed, butter
• 1 tsp Dry fenugreek leaves, kasuri methi (dried fenugreek leaves)
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• Prepared Gravy
• 1 cup Remaining poached water, water
• Salt to taste
• 1 tsp Sugar
• Seared chicken kofta
• 1 tbsp Butter, cubed, butter
• 2 tsp Oil
• 2 tbsp Butter, cubed, butter
• Poached chicken balls
• Coriander sprig, coriander leaves
• Fresh cream

Steps

1. In a bowl, add chicken mince, tender coriander stems, ginger, green chillies, salt to taste, boiled potatoes, degi red chili powder, black pepper powder, bread slices and give it a good mix.
2. Transfer it to a mixer grinder jar and grind it into a smooth mixture.
3. Keep it aside for further use.
4. In a pan, add water, cashew nuts and boil it for 2-3 minutes on high flames.
5. Strain the cashew nuts and keep it aside for further use.
6. In a handi, add oil, once it’s hot, add bay leaf, cinnamon stick, green cardamom, black cardamom, cloves, onions and saute it for a minute.
7. Add tomatoes, salt to taste and cook it for 2-3 minutes.
8. Add ginger garlic paste, degi red chili powder and cook it for a minute.
9. Add water to adjust the consistency, boiled cashew nuts, cover it with the lid and allow to cook for a while until tomatoes are mushy.
10. Transfer it to a bowl and keep it aside to cool down the temperature.
11. Transfer it to a mixer grinder jar and grind it into smooth paste.
12. Keep it aside for further use.
13. In a pan, add water, salt to taste, oil, ghee, bay leaf, cinnamon stick, black peppercorns, degi red chili powder, mix well and give it a quick boil.
14. Drop prepared chicken balls and cook it for 7-8 minutes until cooked well.
15. Transfer the koftas into a tray, pour a ladleful of remaining poached water onto the koftas and keep it aside for further use.
16. In a handi, add butter, once it melts, add dry fenugreek leaves, degi red chili powder and cook for a minute.
17. Add prepared gravy and cook it for a while.
18. Add remaining poached water to adjust the consistency, salt to taste, sugar, seared chicken koftas and simmer it for 10-12 minutes on medium flames.
19. Finish it with butter and mix it well.
20. Transfer it to a serving dish, garnish it with coriander sprig and fresh cream.
21. Serve hot with tandoori naan or roti.
22. In a pan, add oil, butter, once it’s hot, add poached chicken balls and sear them until golden in colour.
23. Transfer it into the tray and keep it aside for further use.